Journalist and food writer Elvan Uysal Bottoni and chef Aylin Yazıcıoğlu converse about eating food as a way of resistance. What do we have on our plates? How do tasting and resistance relate to each other? How does taste resist? And what does Earth teach us?
Artist Güneş Terkol and her mother Elmira Terkol are talking about Elmira’s journey from China to Istanbul along with a povzı recipe in the artist’s kitchen. Povzı, a type of dumpling they make with their heirloom kitchenware from China, contains stories about food and memory that has been passed down from generation to generation.
The Kamer Foundation team talks about how different cultures in the same geography are influenced by each other, while preparing şemşemok and sırım dumplings from Bitlis, Dersim, and Kars regions in eastern part of Turkey.
Chef Civan Er talks about the story of Yeni Lokanta’s signature dish, their unique dumplings that he prepares with Antakya-style salted yoghurt made from goat’s milk and dried eggplant brought from Antep.
Directed by Ann Husaini and Emily Lobsenz, Sandorkraut gives a short glance to the microorganism-rich world of Sandor Katz, a self-describing ‘fermentation fetishist’ and a food activist known for his bestselling books on fermentation.
18 MINS
