This weekend was a whirlwind of events. Saturday started off with breakfast at the Consul General‘s residence in Arnavutkoy, followed by my Turkish class at ITI, and then catching up on Turkish dizi (TV series) in the evening. On Sunday morning, I attended the Istanbul Tanpinar Literature Festival (#ITEF), followed by re-discovering Hayri Usta Ocakbasi in Taksim and checking out Cihangir’s newest cafe, Geyik Coffee Roastery & Cocktail Bar.
As a wrap-up to the weekend, I thought I’d write a bit about the ITEF festival run by Kalem Literary Agency. My roommate Nazli (couchsurfer extraordinaire, polyglot and professional literary agent) works at Kalem Agency, and it is always a treat to attend one of the agency’s events. This past fall Gurkan and I had the opportunity to attend the 2013 ITEF festival opening at the Austrian Consulate. Although many of the talks were in German, we were happy to be in good company in a gorgeous building with a variety of refreshments on hand.
This year the ITEF festival was moved to the spring, and I was only able to make it to a couple of events due to my work schedule. I did however get a chance to make it out to Caddebostan today for the the food literature events. I caught the tail end of Evliya Celebi Seyahatnamesi’nde Yemek Kulturu (Food Culture in Evliya Celebi’s Seyahatname) as well as Anadolu Yemekler ve Ritueller (Anatolian Food and Rituals). Among the things I learned were: hamsi was known as hapsi in the Seyahatname, the many regional variations of preparing keskek, and of course, I came home with a new list of Turkish words to study, all related to Turkish gastronomy.
Gurkan and I each picked out a book from the ITEF book tent for further reading. I chose Ilhan Eksen’s Istanbul’un Tadi Tuzu: Saray Sofralarindan Sokak Yemeklerine. I decided if I am going to make myself read Turkish on a regular basis, I should at least be reading something that interests me, and this one covers it all: from palace spreads to street food (Did I mention that Nazli is determined to turn me into a Turkish to English translator?). Gurkan chose Dengeli Demlenme ve Raki Mezeleri a recipe book for raki-meze night by the same author. I’ve already marked the recipes I want him to try and he’s determined that he can make topik (an Armenian meze dish made out of chickpeas and spices). From the topik I’ve seen and tasted in Istanbul’s meyhanes, I’m afraid it might not be an easy dish to recreate.
After a late afternoon lunch on Taksim’s backstreets, we poured over our new ‘foodie’ books at Geyik where we ended the day with iced lattes shaken martini-style and topped with shaved chocolate. Double yum.