Long term departure to the capital of Slow Food made me slightly forget the never ending neoliberal dynamism in my home town Istanbul. Returning to the third world metropol from the tiny Italian village of Bra I have an expanded view of the extreme transformations in the city. The current wave of artisan coffee shops … More Third-wave madness in gentrifying Istanbul
“The animal merely makes a bed, which he warms with his body, in a sheltered place; but man, having discovered fire, boxes up some air in a spacious apartment, and warms that, instead of robbing himself, makes that his bed, in which he can move about divested of more cumbrous clothing, maintain a kind of … More Sun Clé, Or Life at a Farm
When talked about wine in Europe, Slovakia is not one country that comes to mind. I’ve met Mišo and his sister Agnes at their historic family estate near Hlohoves, just north east of Bratislava. I find their way of work completely fascinating. Firstly, they work with natural wine. In their terms, interfering into wine is … More (P)artisan Wine: Slovakia’s young wine producers
It is ordinary to see bees or wasps producing honey. Probably few of us have heard the ‘honey pot ants’ that are literally living food storages. Some ants in the colony’s lower hierarchy carry a delicacy in order to feed their worker ant buddies. The honey they produce is stored in their abdomens which make … More Honey Pot Ant: only insect that uses its body for storage
Many food products that are perceived today as symbols of social status came from very different realities back then. People hardly invented a food product targeting a specific market’s needs as today. The process of inventing when it came to food was nothing more than to adapt climatic and geographical factors in order to conserve … More The Triangle of Jerez
Isola del Giglio (lily island) exists offshore Livorno, reachable in more or less fifty minutes by a ferry. The people who inhabited and built this place had a simple taste. Since I went there for a thematic trip for fishing, I met couple of people who talked about inspiring topics. Giovanni Andolfi From the … More Some journals from Giglio
Foie gras is commonly accepted as a gastronomical heritage of French cuisine and seen as a fundamental product in high class society. It is surely one of the most luxurious and sophisticated food experiences, yummy! Here is how it works at the majority of foie gras farms: We put a feeding tube all the way … More Eduardo Sousa: owner of the gheese heaven
Tosepan is a forest I have stayed for two days in Mexico near the region Sierra Nororiental de Puebla. It’s a really amazing place where a cooperative called Tosepan Kali have their plantations of coffee, honey and pepper in the rain forest. The cooperative, Union de Cooperativas Tosepan exists since 37 years. The ones ruling now are … More Tosepan Honey in Mexico
The word “fernweh” in German language is used for describing a crave for distant places, being constantly ‘farsick’. I chose the name for this blog and a restaurant project that I have for the near future. Traveling changes you the most and gives you a wider aspect to things you have never realized before. Here … More the name
Hello world. I am a third year undergraduate student in the most unique university. I study gastronomic sciences, next year I will call myself a ‘gastronome’, which is still as abstarct for me as it is to many other people. A gastronome is a food professional who understands the entire web of food production, from … More Hello world
Project Fernweh 