Published: American Turkish Association of Washington DC (ATADC), ATA News, January 2025 , "THE JOY OF FOOD"
All rights reserved by Deniz Orhun
Sherbet (Sweet Purple Basil Iced Tea)
Merriam-Webster defines 'gourmet' as a noun meaning a connoisseur of food and drink, with synonyms like bon vivant, gastronome, and epicurean. A 'bon vivant' is someone who enjoys living well. The term 'gourmet' originates from the French word for a wine broker or taste-vin expert but now encompasses high-quality food and dining. 'Gourmet' can refer to high-quality food, the ability to prepare it skillfully and with elaborate techniques, and someone with a refined taste in expertly prepared meals. For me, it also means knowing how to live well with food.
If you are a host inviting people for a dinner or lunch, your “taste knowledge” helps the flavor identification, allowing you to tailor your recipes to your guests’ age, culture, health, and the season.
In your home, use your dining table and show yourself how much you enjoy living well. It's your plate -not social media- where you can break the rules, shift the balance, and make your voice heard. Changing just one meal can change the world. It's up to us to reduce consumption of overused resources, explore local food sources that are often overlooked, and influence trade through our consumptions choices.
Some studies on taste receptors highlight the complexity of taste perception, reminding us that understanding our plate can empower us to make impactful and informed food choices. In the 1990s, Prof. Linda Bartoshuk of Yale University conducted studies to categorize the tongue into 'super, moderate, and non-taste receptors.' She examined the number of papillae in different regions of the tongue, studied people's genetic structures, and used the PROP bitterness perception test for classification. Furthermore, Harvard professors explored the number of papillae and the sensitivity of factors on the tongue that influence taste perception. It was later proven that genetic ties are not related to taste perception, but rather to experiences and geography. In November 2018, it was demonstrated that the PROP bitterness perception test is not related to the categorization of 'super taste buds' either. In April 2019, Adjunct Assoc. Prof Mehmet Hakan Özdener and colleagues discovered that olfactory receptors are also present on the tongue. This suggests that the way we eat, taste, and define food may change in the future. If you're going to be your family's taste coach, now is the time to indulge in this kind of knowledge.
Differences in the ability to identify and perceive tastes and smells might influence food consumption. The front part of our tongue stops growing between ages 8 and 10, while the back part finishes by ages 15 to 16, and our taste buds become fully developed around the time the front of the tongue stops growing at our tongue’s taste journey. Scientists found that taste sensitivity to salty, sweet and bitter taste is changing with aging. Sensitivity to the tastes often declines after age 60. In addition, your mouth produces less saliva as you age. This can cause dry mouth, which can affect your sense of taste. Considering the ages and preferences of your loved ones when preparing meals can make dining experiences more enjoyable and inclusive. Different age groups might have varying nutritional needs and taste preferences, so taking these into account can help ensure everyone enjoys the meal. Tailoring meals and recipes can make a big difference on your health.
Wish you a wonderful mid-Winter and beginning of Spring!
Crispy Quail in Phyllo Dough
In order to use our unused/unfamiliar food resources, we used quail meat in this recipe You can also make this recipe with turkey or chicken.
Yield: 3 servings
Ingredients
1 cooked quail
3 tablespoon hazelnut oil
2 stalks of celery, finely chopped
3/4 cup of red beans, cooked
100 gr (3.5 oz) cream cheese
5 cloves of garlic, minced
2 tablespoons soy sauce
1 teaspoon fresh ginger
1 teaspoon sweet red chili powder
1 spring onion
1 teaspoon granulated sugar
1/2 teaspoon black pepper
Phyllo dough (Baklava Dough)
Directions:
Cut the quail meat into small pieces and cook over medium heat.
In a bowl, combine finely chopped celery, cooked red beans, and minced garlic.
Add sugar, ginger, soy sauce, cream cheese, sweet red pepper powder and black pepper.
Mix in the cooked quail meat thoroughly.
Transfer the mixture to a food processor and blend.
Slice baklava dough into strips the width of your index finger, fill with the mixture, and wrap.
Heat a pan add 3 table spoon hazelnut oil and panfry the wrapped packs until golden.
Serve with soy sauce.
Bon Appetit!
Reyhan Sherbet (Sweet Purple Basil Iced Tea)
Yield: 4 servings
Ingredients
1 liter of hot water
3/4 cup brown sugar
1 bunch of basil/Reyhan (stems and leaves together)
Half a lemon
1 cinnamon stick
1-2 cloves
Directions:
In a bowl rub and kneed the Reyhan stems and leaves together with the lemon and brown sugar, to help release the Reyhan’s color and flavor.
Add the cinnamon stick and cloves to the mixture.
Pour the hot water over all the ingredients, stirring to combine.
Allow the mixture to cool to room temperature, the place it in the fridge to chill.
Once the syrup has rested, strain it to remove solids and serve.
Bon Appetit!
Resources:
Nutrients. 2022 Jun 22;14(13):2578. doi: 10.3390/nu14132578
Neuroscience 358 (2017) Sep 249–260 doi.: 10.1016/j.neuroscience.2017.06.054
Chemical Senses, Volume 38, Issue 6, July 2013, Pages 519–527, doi: 10.1093/chemse/bjt022
National Institutes of Health. National Library of Medicine page: medlineplus.gov/ency/article/004013.htm
Pub Med. Chem Senses 2019 May 29;44(5):289-301.doi: 10.1093/chemse/bjz019.
Comments