Issue 33, 2005

Great Exhibitions

£12.00 / $15.60 / 55.15 TL
($/TL approx)

‘Turks’ at London’s Royal Academy; 10,000 years of Anatolian women in Brussels; Min Hogg on Samarkand; How the Kirgiz came to Van; Kate Clow in St Paul’s footsteps. Plus: The ten best böreks

Highlights

  • On Your Marques

    Brave new wines from Turkey. Kevin Gould on the independent spirit of Turkish wine makers. Photograph by Berrin Torolsan

  • Mezes: Starting from the top

    Old favourites and new attractions: Andrew Finkel samples Istanbul’s best meyhanes. Photographs by Simon Wheeler

  • Tribe and Tribulation

    After years of wandering in western China, Afghanistan and Pakistan, a group of Kirghiz have finally made a lasting home in the highlands of eastern Anatolia. The historian Hasan Ali Karasar, who as a boy in Van witnessed their arrival, recounts their extraordinary tale. Photographs by Jonathan Henderson

  • Speechless in Samarkand

    The most wondrous tiled dome, the biggest and best-ever food bazaar, the most handsome man in the world… Uzbekistan, as Min Hogg discovers, inspires a profusion of superlatives, even if she tangles with the transport. In Samarkand, Tamerlane’s fabled capital, she finds herself lost for words. Photographs by Min Hogg

  • Riddle of the Runes

    After years of delving deep into the origins of writing and language Kâzım Mirşan has put forward an astonishing claim: that at the root of it all is an ancient, proto-Turkish mother tongue. Genius or dreamer? Christian Tyler meets a man whose hypotheses threaten to turn the very history of man on its head.

  • One Thousand Years of Splendour

    A special report on the Royal Academy’s amazing ‘Turks’ exhibition

  • Walking the Taurus

    Kate Clow, creator of Turkey’s first official walking route, has done it again. Caroline Finkel joined her on the new St Paul Trail, which crosses southern Turkey’s giant Taurus range. The photographs in this stunning 14-page article are by Kate Clow with Terry Richardson

  • Simply Sensational

    The börek has an extensive place in Turkey’s culinary repertoire, and the choice of fillings is infinite. From cheese to spicy ground meat or suateéd meat cubes with nuts and raisins; from chicken or turkey to fish and lentils; from offal such as brain or tripe to vegetables – the list is almost endless.
    More cookery features

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Issue 33, 2005
£12.00 / $15.60 / 55.15 TL
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