Film Review: Hidden Turkey
I recently watched the PBS Documentary, Hidden Turkey. Hosted by food historian Bruce Kraig, this hour-long program was a fun, informative introduction to Turkey that featured outstanding scenery, off-the-beaten-path exploration and an all-around entertaining hour of programming.
A country with such a rich of history, vast geography and vibrant culture can hardly be summarized in an hour long program, and thankfully, the producers did not attempt to be comprehensive. Rather they took the time to explore a few aspects of the culture that might not be experienced by the casual traveler. The film takes viewers to the Black Sea region and spends time exploring the Tea industry and the classic foods of the region, then visits central Anatolia and focuses not so much on the classic touristic spots in Cappidocia, but rather on the food traditions of lifestyles of the people still living in this historic region. It wraps up by delving briefly into the religious tapestry that makes up the history of this ancient land.
I learned some interesting facts about Turkey in the film. Among those are the history of calling the bird that Americans eat on Thanksgiving “Turkey”, the fact that grain was first cultivated in Turkey and the theory that all stuffed pastries and pastas of both Eastern and Western cuisines originate with Turkish dishes made with Yufka.
Whether you’re an established traveler in Turkey, or someone planning a trip to Turkey, I think you’ll find Hidden Turkey to be a fun and informative way to spend an hour.