Istanbul’s eaters are spoiled by opportunities to eat great beans – and in the Turkish kitchen that means white beans, in particular, if you’re lucky, the şeker fasulye type grown in Eastern Turkey’s Ispir region. Continue »
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Although coffee culture is booming in China, the Middle Kingdom is still the world’s biggest consumer and producer of tea leaves. The drink is so important that one Chinese proverb claims, “It is better to be deprived of food for three days, than of tea for one,” and tea is included on the list of the seven necessities of Chinese life (along with firewood, rice, oil, salt, soy sauce and vinegar). Continue »
Editor’s note: In the latest installment of our recurring feature, First Stop, we asked Charles King where he stops first for food when he heads to Istanbul. King is professor of international affairs and government at Georgetown University and the author of Midnight at the Pera Palace: The Birth of Modern Istanbul and other books. Continue »
Editor’s note: Mexico and Spain unsurprisingly have a number of customs in common, especially during the winter holidays. This is the first installment of a two-part special on a sweet tradition that’s shared by the two countries, and the second will appear tomorrow. Continue »
On Christmas Eve, Brazilians sit down to a meticulously prepared (or, in city-slicker Rio, pre-ordered) ceia de Natal. That ceia, or supper, will likely include a turkey and farofa, but a few sweet staples make the Brazilian ceia more than Thanksgiving 2.0 for a gringo. Continue »