- What’s On
The birthplace of the Ottoman Empire. Beauty and the Beast: Arabians and Thoroughbreds. Ahmed Vefik Pasha, saviour of monuments. Kütahya ceramics; Anatolian flowers; the Yıldız Palace albums; the Turkic-speaking peoples; the great rakı tasting. Plus: feast food – freshly baked çörek
Heath W Lowry, in the first of a series of articles this issue, pays tribute to the city that gave the Ottoman state its first capital.
John Carswell on the city that married the courtly arts of Asia to the princely aspirations of Renaissance Europe. Photographs by Jürgen Frank
No day passes in Turkey when horses are not racing – and when it comes to prize money the country now leads the field. Donna Landry visits Karacabey, the national stud near Bursa, with the Ottoman historian Caroline Finkel and discovers an equestrian paradise
As Bursa lay in ruins after the earthquake of 1855, the man the Sultan sent to rescue the city was Ahmed Vefik Pasha. A brilliant man of letters, champion of Ottoman causes and very undiplomatic diplomat, he was to leave an indelible mark on Turkish culture. David Barchard reinstates a wayward hero.
Christian Tyler, author of Wild West China, The Taming of Xinjiang, assesses Ergun Çağatay’s extraordinary volume of photographs of the wider Turkic world
The çörek is full of symbolism, and its association with religious festivals reflects earlier pagan customs. All sorts of buns, loaves and çörek are eaten at Sabantoy, the colourful June festival celebrated by the Altay, Çuvaş, Tatar and Başkurt peoples of Central Asia.
More cookery features
Whether you are visiting Istanbul, Bursa, the Aegean coast or venturing further afield, this Cornucopia selection will complement your travels.
Issue 38: The Big Bursa Issue
Issue 41: Inside Istanbul’s Grand Hammams
Issue 42: Adventures in Anatolia (The Great Northeast)
Issue 43: Shrines and Sanctuaries (Labraunda and Divriği)
Issue 48: Rural Treasures (Denizli)
Issue 50: Istanbul Unwrapped
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