You know what? I got a bit teary listening to a podcast on Digital dishes on Food Programme on BBC4. This is exactly what I’ve been trying to do and someone is already doing it 😦 13 strangers get together to cook and share a dish that tells a special story and among them is a Turkish guy, who had never cooked in his life and was cooking for the first time in his life, tells how he had been robbed of the opportunity to learn to cook. “…Culinary tales are revealing and powerful, making other cultures more human as well as casting a new light on the road…Food forms identity and ideas, and bring people together…” My lesson? The process of cooking and sharing stories around the table is what is missing in our busy modern world and I need to work harder to connect people through food more.
I am back in Istanbul and trying to post off a few item sitting in the Draft. I am so glad that I got to have a few hot near-summer days before leaving. Funnily and annoyingly, every time I went to Bordeaux, it was late fall to winter because that was only time I could take time off. I am in my heavy winter coat in all the French albums except the first time in Paris and Marseille.
I’ve been going to wine bars for a sip or two after dinner lately and I noticed that there were several wine bars in Bordeaux that serve wine by glass through an enomatic wine dispenser apart from Max Bordeaux, which is a wine gallery near Grand Théâtre, not a bar, that offers wine tasting events. So I got the impression that it was in trend right now in Bordeaux, and then I came across wine caves with the same machines on my Burgundy tour and got to think about the technology in a different perspective. I hear that people love it or hate it, and I’m sure that there must be a controversy over the effect of argon gas on the taste of wine.
The more wine I taste and study, the more complicated and confused I’m getting. New discoveries have destroyed some of my previous knowledge about wine completely. Passion fruit, for instance, is the aroma I associated with NZ Sauvignon Blanc, which I like, but according to wine chemistry, it is one of flaws in wine, and so is the nutty aroma. Recently I’ve been obsessing with chemistry of wine, and some of the questions I had about “sulfite reduction and aromas” caused by the lack of oxygen have been answered through extensive reading and listening. Wine is becoming science at the moment, but I can’t wait to get back to tasting it as fantastic and delicious alchemical grape juice and just enjoying it. The biggest confusion came in a series of tasting events in the last week including Salon de Vignerons Independants, where I detected all kinds of aromas that I had only heard of but hadn’t smelt before. Some wines had very unmistakable off-odors such as cat’s pee, burnt match and cooked cabbage beyond the …
Last Sunday I organised a petite soiree with a lovely Scottish couple, two gorgeous kids and my mentor, to whom I feel indebted in many ways. We all have one thing in common: love for food, wine and natural life. I hadn’t decided what to make up until the very day of the soiree. I used to make a big fuss with dinner parties in the days when my culinary obsession was starting, making several big grocery shopping trips and thinking up recipes for days, to impress people . A dinner party was a perfect occasion where I could test new recipes on people. Over 4 years have pasted since then and now I am more relaxed in a way or I don’t care as much as I used to about the success and failure of gastronomic evenings. Now my evening revolves more around wines and chats rather than geeky recipes.