Yunus Emre Institute has just published the 28th issue of Turkey's culture magazine .tr.
Touching on interesting subjects in every issue, the magazine is bringing a new array of its usual offerings of very special topics to the taste of its readers in this issue. The Turkish cuisine, which enjoys a unique place around the world, is at the spotlight of this issue.
There is also a special file in which the story of meals from soil to table in contemporary Turkey, which represents the heritage of a deep-rooted cuisine, is discussed from different angles. The readers will also find the accounts of Afyonkarahisar, which made into the UNESCO Creative Cities Network (UCCN) in the field of gastronomy in late 2019, Turkey’s flavors with geographical identification, Gaziantep’s bazaars filled with spicy aromas and Turkey’s major flavor festivals organized annually in this issue, which also provides a story of how artichoke, as an exotic vegetable, found its way into Turkish cuisine.
An important article examines the importance of Göbeklitepe for the world with a different perspective and closer look at the region which has emerged as a center of attraction for the academic world and tourism as 2019 was declared as the Year of Göbeklitepe to promote Turkey’s archaeological wealth abroad.
As Turkey's culture magazine, .tr showcases Turkey's leading cultural assets in every issue and its new issue is taking those who intend to rediscover Turkey on an enjoyable journey with many other diverse topics.
The full text of the magazine can be accessed at trdergisi.yee.org.tr.
We hope you will enjoy reading it.