Food and Travel magazine, a medium for foodies and travel enthusiasts, will be releasing a forty page issue on theTurkish cuisine, for the February issue.
The magazine’s chefs, photographers and critics have been working in Turkey, closely with chefs and restaurants, to design the booklet, which will be given to readers along with the regular 52 page issue. The monthly rag, which has 81,000 readers, often brings its readers eccentric information about world cuisines.
London’s Culture and promotion Atache, Ali Selcuk Can, enthusiastically, spoke about the enormous opportunity this gives Turkey and the Turkish speaking community to promote itself and our culture – cuisine, dating from the Ottoman and Sejuk empires until today.
He added: “Besides Turkey’s rich sand and beaches, we now can tell people that they can enjoy our food.”
General manager of the magazine expressed his enthusiasm for promoting Turkish food; “You (Turkish people) have wonderful taste. We are trying to promote this.”