a trans-locational interactive cooking experience
explorations of
culinary tradition
individual innovation
ingredient availability
and the possibilities
of shared experiences
using internet
technologies
14:00 - 16:00, Friday Nov 6th, 2009
Küçükçekmece Cennet Kültür ve Sanat Merkezi
Cennet Mahallesi, Yahya Kemal Beyatlı Cad., Küçükçekmece / İstanbul, Istanbul
designed by samyazah developed by basat © 2009
Virtual Chef : Gaziantep - Istanbul

We meet in a spacious professional kitchen in Küçükçekmece, a suburb of Istanbul along the Küçükçekmece Lake, a large inlet of the Marmara Sea. Along with the capable students of the regular Friday cooking class, we connected with Filiz Hosukoglu, a culinary researcher and expert in preparing (and eating) the cuisine of Gaziantep.

With instructions from Filiz in Gaziantep, we prepared one of her favorite dishes, a traditional and very healthy purslane dish with beans, lentils, chick peas and bulgur.

Info: about Filiz Hosukoglu

Info: interesting things about Küçükçekmece

Recipe: Purslane Dish

The Story: notes from Julie


a collaboration of Julie Upmeyer and Ezgi Ariduru

included as part of the Portable Art Project of the Visual Arts Department within the Istanbul 2010 European Capital of Culture activities.


Project Team: Güliz Saglam : camera editing, documentation, Melike Yildirim : translation, promotion
Gathering Ingredients in Küçükçekmece, Istanbul
Cooking & Eating in Küçükçekmece, Istanbul