210. one night in Istanbul, with chef Musa Dağdeviren

Think Again - a Big Think Podcast

Big Think / Panoply

Arts, Society & Culture

4.6 • 594 Ratings

🗓️ 7 September 2019

⏱️ 62 minutes

🔗️ Recording | iTunes | RSS

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Summary

There’s a pattern that happens with any new thing. First it’s scary, then you settle in to a rhythm, then you hit your stride, then you get too attached to things being the way they are. For a while there I thought I could only record an episode of this show sitting in a particular chair facing a particular direction. When that kind of thing happens, it’s time to shake things up. So today’s show was recorded 5000 miles away from my comfy New York studio, in my wife’s hometown of Istanbul, Turkey. We took a ferry from the European to the Asian side of the city, to the neighborhood of Kadikoy. There we met Chef Musa Dağdeviren—a one of a kind of food ethnographer who’s trying to preserve techniques and recipes from Turkey’s vast and diverse culinary history before they disappear forever. We ate at his restaurant Ciya Sofrasi and talked to him afterward in the offices of Yemek Ve Kultur (food and culture), the magazine he’s been publishing for the past 15 years. Musa is a man on an ambitious labor of love—a mission his mom gave him as a small child to investigate, understand, and pass on this knowledge. He’s totally unlike anyone I’ve ever met, and I’m happy to share this very different episode with you. THE TURKISH COOKBOOK — Musa’s vast compendium for an English speaking audience. Comprehensive as it is, it contains less than half of the 1500+ recipes he’s collected in his travels. More to come! A beautiful documentary on Musa’s work on Netflix’s CHEF’S TABLE, Season 2. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Have you ever wondered what a sandwich sounds like?
0:04.3	Not much to it, is there?
0:06.2	Unless, of course, it's a Walker's sandwich.
0:10.9	Mmm, that is good.
0:12.9	Now that's what Asani should sound like.
0:15.8	Go all crisp in with walkers.
0:19.0	Delicious.
0:19.6	Hi there.
0:24.6	I'm Jason Gots and you're listening to Think Again, a big think podcast.
0:32.8	There's a pattern that happens with any new thing.
0:38.4	First, it's scary, then you settle into a rhythm, then you hit your stride, then you get to attach to things being the way they are.
0:41.1	For a while there, I was thinking I could only record an episode of this show sitting in
0:44.9	a particular chair facing in a particular direction.
0:48.5	When that kind of thing happens, it's time to shake things up.
0:51.5	So today's show was recorded 5,000 miles away from my comfy New York studio
0:56.0	in my wife's hometown of Istanbul, Turkey. We took a ferry from the European to the Asian side
1:02.0	of the city to the neighborhood of Caddicoy. There we met Chef Musa da Deviren, a one-of-a-kind
1:09.5	food ethnographer who's trying to preserve techniques and recipes
1:13.6	from Turkey's vast and diverse culinary history before they disappear forever. We ate at his restaurant
1:19.5	Chia Sofrasa and talked to him afterwards in the offices of Yemeck Veculture, food and culture,
1:25.6	the magazine that he's been publishing
1:27.6	for the last 15 years.
	...

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