View of the city from Gaziantep Castle by Natalie Sayin.
Claudia Roden, the Symposium’s President, reports on recognition recently given to Gaziantep’s culinary heritage
Those of us who were present at the 2012 Symposium when the theme was Wrapped and Stuffed enjoyed a fantastic Gaziantep lunch. You will be interested and happy to hear that UNESCO has invited the Turkish city to become a member of their Creative Cities Network in the field of Gastronomy (other fields are Crafts and Folk Art, Design, Film, Literature, Media Arts and Music). It is a huge honour.
A Gourmand by Henri Brispot.
Paul Levy, the Symposium’s former Chair, considers the lonely life of the offal enthusiast
The offal bore knows that in London, Bellamy’s in Earl’s Court Road have the best brains, Curnick’s have the best sweetbreads, Randall & Aubin’s tripe is unbeatable. In New York, he haunts Les 3 Petits Cochons. The last time he was in Lyon he had tripe six different ways. He will devote an entire evening to explaining the difference between gras double and tripes, will draw diagrams on napkins showing the stomachs of ruminants. Caen, Lyon (for tablier de sapeur) and Provence (for pieds et pacquets) are names that make his piggy eyes light up. He refuses to look at the cathedral in Sienna because he has heard that there is a restaurant that does tripe with basil and fennel and he has to find it. He thinks Spain is wonderful. He has a strong second suit as a sausage bore – Camisa and Le Cochon Rose are the places he haunts, and, of course, Randall & Aubin for andouillettes and boudins.