Extract

Power Dressing

High fashion meets high politics in Washington’s fabulous kaftans. For boldness, colour and virtuosity nothing can compare with the golden age of the Ottoman kaftan. After months of conservation work to ensure that they could travel safely, the Topkapı lent the Sackler dozens of its mesmerising royal kaftans.

‘Style and Status’ at the Sackler Gallery.

For boldness, colour and virtuosity nothing can compare with the golden age of the Ottoman kaftan. After months of conservation work to ensure that they could travel safely, the Topkapı lent the Sackler dozens of its mesmerising royal kaftans. Here Nurhan Atasoy, the exhibition’s guest curator, unwraps six robes of rank from a show that swept the design world off its feet.

Other Highlights from Cornucopia 34
  • In the spirit’s wake

    At last there need be nothing between you and the Bosphorus. Patricia Daunt tells the story of how two architects created Sumahan on the Water, breathing new life into an old Ottoman spirit factory. Photographs by Jürgen Frank

  • Land of a Thousand Mansions

    A 40-page celebration of the architectural heritage of the Eastern Black Sea Mountains

  • Painting his way into history

    The dashing Abdülmecit Efendi was the last member of the Ottoman dynasty to hold court on the Bosphorus. This enlightened, sophisticated man with a passion for painting, son of a Sultan and cousin of the last Sultan, spent two brief years as Caliph. But in 1924, the caliphate was abolished and Abdülmecid left the city his family had captured five hundred years earlier for exile in France. His paintings, abandoned in the very studio of his house on Çamlıca Hill where he had created them, are a remarkable pictorial legacy of the last days of empire. By Philip Mansel. Photographs by Fritz von der Schulenburg

  • And Where Shall We Begin?

    Maureen Freely looks back on the life of the architectural historian Godfrey Goodwin, who died aged 84.

  • Championed by the Cavalry

    Correct trimming of the stem is the vital first step. Instead of chopping off the hard stem caps, one should trim it into a cone shape, so that the pod then looks like a sharpened pencil and the juices remain trapped inside.
    More cookery features

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