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Contens of Issue 40
Nostradamus’un reçeller kitabı - Özge Samancı
Reçeller el kitabı - Nostradamus
Son meyhaneci - Çetin Yeğenoğlu
Kadir ile Kıymet bigün - İmam Cici
Fasulyenin fazileti - Artun Ünsal
Elmalar - Behçet Necatigil
Osmanlı devletinde gıda sektörü ile ilgili olarak kurulan anonim şirketler (1873-1920) - Bülent Varlık
Unutulmuş halk yemeklerinden yedi tarif - Musa Dağdeviren
Rumelifeneri: Bir balıkçı köyünde mutfak kültürü… - Aylin Doğan
Yunan Adaları yemekleri - Aglaia Kremezi
Osman Nuri Koçtürk: Beslenme, yemek ve siyaset - Zafer Yenal
Osmanlı egemenliğindeki Yunan topraklarında ekmek - Evangelia Balta
İntikam filmlerinden yemek tartışmaları - Candan Türkkan
Kozmik yemek yolculuğu - Gizem Güvendağ
Türkiye’de son on yılda yapılan yemek tarihi çalışmalarına bir - Özge Samancı
Eskiden evden eve gidilirdi… - Marie Hélène Sauner-Leroy
Et Atlası: Yediğimiz hayvanlara ilişkin kesin veriler - Pierre Raffard
Çimdik - Süleyman Bulut
Oradan buradan yeme-içme günlüğü (7) - Gültekin Emre
Gündönümünde yalamık çıkar çamdan - Musa Dağdeviren
Doğan Hızlan’la hayatının sofrasında - Pelin Özer
Kim korkar Fransız mutfağından! - Zeliha Özkan
Bilmece mutfağı - Süleyman Bulut
Dört balık ve insan - Alp Türkmenoğlu
[1] Biography of Musa Dagdeviren
He was born in Nizip, Gaziantep in 1960. In 1969, he graduated from Nizip Istiklal Primary School. He started working in his uncles bakery when he was 5 years old (1965-1977). While he was growing up he held various jobs until he opened a restaurant with his two friends in Gaziantep. In 1977, he moved to Istanbul where he started to work with his uncle as a cook responsible for the Wood burning oven; learned making "kebab" and also appetizers in Istanbul and Gaziantep styles; developed his experiences on "kebab and pide" (1977-1981). In 1981 he left his uncle and apprenticed further with a cook nicknamed Tomato Memed from Ankara. He aquired valuable knowledge for his trade in preparing soups and had long discussions with him relating to food.
While doing his military service he served as a cook and sergeant responsible for the kitchen of the Officer's Club near Canakkale (1983-1984). Afterwards he returned to Istanbul and worked as the master cook of kebab and appetizers in a few restaurants and also worked in a bakery. (1984-1986).
In 1987 he opened Ciya/Kebap-Lahmacun with the three friends. The same year he became the only owner of the restaurant. In 1990 Zeynep Caliskan, who would be his wife later, joined the Ciya family. Mr Dagdeviren's experiences and his further researches enriched the kebab menu containing a list of 100 items. He also tried the first vegetarian lahmacun and kebab. In 1998 he opened 'Ciya Sofra'. He created a unique menu with the local food, deserts and drinks of a vast area. In 2001 he started another kebab restaurant, Ciya Kebap II.
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