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Buy a digital subscription Go to the Digital EditionRadiant orbs of sunshine, oranges bring delight to the senses with the heady scent of their blossom, the spice of their fragrant peel, the mouth-watering tang of their juicy flesh. And vitality comes as an added gift. From salad to sorbet, Berrin Torolsan picks the best of the zest
Tracing the history of this beautiful fruit is like reading a fairy tale. It spans continents and cultures like no other fruit, from its presumed natural habitat in the foothills of the Himalayas to the scented paradise gardens of the eastern Mediterranean and the orange farms of California.
Among the exotic booty that Alexander the Great brought back with him from the East was was a fruit called a Median, or Persian, apple. This was the citron (Citrus medica), the first member of the citrus family – which embraces the orange, tangerine, lemon, lime, grapefruit, bergamot and a large number of hybrids – to become familiar to the West. Although the citron is inedible, it has an exquisite perfume and was believed to be an antidote to poison. It soon became a princely luxury to be carried about one’s person…
RECIPES
Sardines with orange
Chicken livers with orange
Orange ice cream
Orange sorbet
Orange compote
Orange jelly
Opaque orange jelly
The finest school of sculpture in all antiquity was in Aphrodisias. Above the valleys of the Meander in Turkey’s Aegean hinterland, this favourite city of the Emperor Augustus remained largely unknown until the photographer Ara Güler brought it to the attention of the Princeton scholar Kenan T Erim in 1959. Here Ara Güler returns to the city and John Julius Norwich recalls Professor Erim and his first impressions of the sculptures that took his breath away.
The Mosque of Esrefoğlu in Beyşehır, is one of the most beautiful in Anatolia. Built in 1298, it recalls earlier Central Asian traditions. Wooden columns with carved capitals support the splendid roof.
The bunch of Narince grapes Ali Riza Diren is holding in his Anatolian vineyard (illustrated in this vintage issue of Cornucopia) is the raw material of a well kept secret. Tokat’s is an ancient wine, and its production was revived by Ali Riza’s father, to the delight of ambassadors and the approval of a Sotheby’s connoisseur.
High on the central Anatolian plateau, the craggy undulations of Cappadocia’s volcanic landscape conceal a silent world: countless Byzantine sancturies and cathedrals lovingly hollowed from the rock. David Barchard finds two valleys undisturbed since the Dark Ages. Photographs by Sigurd Kranendonk
Amasya, Tokat and Merzifon were once on the trade routes to China, centres of scholarship and commerce. Today they are secluded enclaves of traditional pleasures. John Carswell enjoys a feast of delicate architecture and heady wines. Photographs by Simon Upton
Hidden among the concrete blocks of Teşvikiye is a magnificent mansion riddled with mystery. Masquerading as a Venetian palazzo, Tozan House has disappearing passages, secret stairs and eccentricities it shares with its creator
When Mike Read, the plant conservation officer for Fauna and Flora International (FFI), uncovered a large illegal trade in wild bulbs from Turkey in the 1980s, he and his colleagues were greatly concerned…
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