If Turkey were a skull facing west, the island of Cyprus would be tucked well under its chin, a scant 60 miles off both the Turkish and Syrian coasts. A sizable portion of the Cypriot population is Turkish, but the majority is of ancient-Greek descent, and the two ethnicities have been going at it for centuries. Control of the island now seems beyond the reach of any single government, yet this apparently intractable schism has led to quite the opposite effect when it comes to food: Cypriot cuisine represents a mellow merging of both Attic and Anatolian, producing a delectable hybrid.
Read more at http://www.villagevoice.com/
No comments:
Post a Comment