Tasting Turkish Nationalism

By Sonal Shah

There’s a lovely piece of food writing by Elif Batuman in this week’s New Yorker. Her subject is Musa Dağdeviren, a restaurant owner in Istanbul who is trying to preserve regional food, but she touches on modernity, Marxism and nationalism along the way. The article is only available to subscribers, but there’s an amuse bouche of sorts online: an audio slide show in which Batuman describes the experience of tasting Dağdeviren’s cooking.