Back in print from 100 years ago - Turkish and American women reflecting on their cross-cultural experience

I came across this marvelous book series "Cultures in Dialogue" the other day, and wished I could park myself down immediately to see what had changed for American female expats living and writing in Turkey 100 years ago, and what was the same.

Here's how the series publishers describe it:

Cultures in Dialogue returns to print sources by women writers from the East and West. Series One considers the exchanges between Ottoman, British, and American women from the 1880s to the 1940s. Their varied responses to dilemmas such as nationalism, female emancipation, race relations and modernization in the context of the stereotypes characteristic of Western harem literature reframe the historical tensions between Eastern and Western cultures, offering a nuanced understanding of their current manifestations.

Obviously, the Ottoman Empire is no more, so it would be impossible to see the Sultan at Yıldız Palace as Anna Bowman Dodd did.

Anna Bowman Dodd, the author pictured above, traveled throughout Istanbul and shared her impressions of household management, education, slavery, marriage, women's rights from a female travel writer's point-of-view.

The eternal conversation on cross-cultural female emancipation will still be occurring in some form 100 years from now. How interesting it would be to see the progress from 100 years back.

Even today, only 12% of Turkish women have been out of their country. How fun it would be to read Zeyneb Hanoum's impressions of Europe as she visited it at the turn of the last century or to read the memoirs of the famous feminist from the early Turkish Republic, Halide Edib.

So many books, so little time! Kudos to the publishers for bringing these historical voices back to the conversation.



You may also be interested in these posts:

#EnSonNeOkuyorsun What are you reading lately?

"My Little Library in Anatolia" by Kaya Genç

"The People Who Go"

Follow Empty Nest Expat on Facebook to ensure you'll never miss a post! See you there.

 

Afternoon tea and pastry with Guest Chef Yann Duytsche in the Gazebo Lounge at Cırağan Palace Kempinski

When Istanbullis want a sweet treat, they frequently head to the Gazebo Lounge at the Cırağan Palace Kempinski. The lounge has that see-and-be-seen stir of elegant people discussing engaging things while enjoying exceptional edibles. Were the food not so outstanding, it would be easy to take one's eyes off the edibles to appreciate all of the assembled aficionados of delectable desserts.

But it is actually impossible to stop looking at the food. The Gazebo Lounge features the pastry of Master Chocolatier and Philadelphian, Executive Pastry Chef William McCarrick, who was recognized by the entire Kempinski hotel chain when his dessert was selected 2013 Dessert of the Year in a blind taste test.  His creation is a sweet called the Bosphorale, combining bergamot-scented Earl Grey tea from the Black Sea region, and Turkish apricots from Kayseri with the finest Swiss Valrhona chocolate under a shiny glaze.

Talent greets talent:

Chef William McCarrick on the right

host to Chef Yann Duytsche, on the left

This year the Gazebo Lounge is celebrating its dessert destination status by inviting three world-class guest chefs to share their creativity with the Istanbul food-obsessed community. Pastry Chef William McCarrick suggested Frenchman Yann Duytsche as the very first guest chef for the Gazebo Lounge at Cırağan Palace Kempinski. Yann Duytsche is from northern France in Lille but finds himself drawn to the food cultures of the Mediterranean. He owns his own pastry shop in Barcelona, Spain named 'dolç par yann duytsche.'

 

Chef Yann suggests anyone visitng his shop in Barcelona try his signature breakfast sweet, the Karre Mango Croissant, and then take home his bestselling dark chocolate and passion fruit cake plus two or three kinds of cookies.

 

When Chef Yann asked where I was from, I shared that I was American. He said "America has delicious dessert creations - maybe not so sophisticated -but we all make them: cheesecake, cookies, brownies, and carrot cake."



 The chocolate club sandwich features

a crisp caramelized puff pastry. 

Chef Yann begins to assemble his

chocolate club sandwich

with help from Zeynep.

 

Notice the luscious green pesto

made of roka (arugula) and pine nuts.

It's a trend new to me to feature vegetables

in pastry.

 

A smudge of pesto

and a splash of carrots & apricot

nest a sandwich of thin luxe dark chocolate

with lighter chocolate inside.

"I like to play with a dessert that

one almost wants to pick up with one's hands."

The Chocolate Club Sandwich 

Having a guest chef come to Istanbul for a weekend is very much like having a top musician come in and give a master class, only in this case, it is a master class in pastry. "Yann is one of the top pastry chefs in the world," said Chef William. "I worked with him in 1989 in France for a week. We have kept in touch since then. Yann and I have had conversations through the months before he came about what he would make when he was here. His style has a sense of humor - you can see it in what he calls his chocolate club sandwich."

Cırağan chefs come out of the kitchen

to commemorate the moment

The energy in the Gazebo Lounge was sky-high as Yann and Zeynep, who was assisting him, began to assemble desserts for tasting. "The entire team is really excited to have him here," said Chef William. "I told my team to rest up on their day off and don't go shopping or be on their feet. The would need all of their energy for this moment."  I realized what sound advice this was later when Chef William showed me an app on his phone that showed he had walked 17 kilometers the day before just in the course of his work at the hotel.

The Valrhona chocolate ingots

created an inspiring foundation

for creation.

These desserts

have achieved global appreciation

and not just because of the gold leaf

on top.

 

Chef Duytsche led a team of Spanish

pastry chefs to first place

 at the Club de la Coupe du Monde de la Pâtisserie

(World Pastry Cup Club) in Lyon, France,

the premier world event for the pastry-making elite.

Chef Yann's creations will be featured at three afternoon teas from 3-5 p.m. Friday (yesterday), Saturday and Sunday. His creations will also be the showpiece of the Sunday brunch.

"Chef Yann is interested in the newest trends. The creative brief I gave him was to push the boundaries even farther." When Chef William McCarrick explained some of what the two of them had planned for Sunday brunch it sounded delicious, and frankly, gravity-defying. Also, on Sunday they will feature a festive cake at brunch enjoyed by Lionel Massi, a sportsman well known to Europeans.

 Another pairing well-matched for Istanbul:

a crunchy chocolate base supporting eggplant.

It was delicious.

 

Surely, the addition of vegetables

means all of this pastry is good for us.

 

Chef Yann has created desserts with

asparagus, tarragon, even potatoes.

He said it is easy to bring sweet vegetables

to pastry, and each element has sense in context.

And what is Chef Yann most excited to learn during his stay in Istanbul? "He's most interested to learn about baklava, because the hotel has our very own baklava chef. We made him a savory mushroom baklava to sample," said Chef William.

Chef Yann also added that "he enjoyed eating at Tuğra, the Ottoman-inspired restaurant in the Cırağan Palace Kempinski that overlooks the Bosphorus. I want to see the markets too, to see how Oriental meets Occidental."

What he most enjoyed sharing with the staff in the Gazebo Lounge is his combinations of ingredients, the sophistication of presentation, and his specific aesthetic. "It's like creating a garden. Pastry doesn't need decoration. The decoration comes by how it is all arranged."

Many of the city's writing foodies

enthusiastically watched the preparations.

Large newspapers and

food website representatives

 were present

plus solo bloggers like me.

A Japanese inspired dessert:

Doraiaki

My selection of treats

served alongside a very elegant

presentation of

Earl Gray English tea.

One of the most fun parts about participating in this

was meeting other writers,

especially Turkish ones.

Two young culinary students

who write for http://iyiyemek.com/:

Burak Özbay on the left and Gizem Dinçbaş on the right.

Burak said this about his studies,

"You don't pick gastronomy to study.

Gastronomy picks you."

Chef McCarrick and his mentee, Ayşe

Chef McCarrick wanted to make sure I met one of his team members, Ayşe. Having cooked all over the world in Switzerland, Austria, Hong Kong, Taiwan, the Phillipines, Malasia, Bali in Indonesia, Dubai, London, and Istanbul he felt particularly strong that his legacy at Cırağan Palace Kempinski must be more than "putting cakes on the counter."

He said, "Ayşe is like a flower that just needs to be watered. She has tremendous potential as a chef. I want to help women succeed in this role because she will need thick skin to rise in this industry. Turkey doesn't have a tradition of women moving past helpers or assistants. When I was just starting out as a chef in Delaware, a chef helped me move to Switzerland to learn from another great chef. Part of bringing a guest chef to Istanbul, is to make opportunities happen for up-and-coming chefs to learn all around the world. When someone has personally met you it makes it easier for them to take a risk on you being on their staff for a few months." As I watched Ayşe's face beam under Chef McCarrick's words, I had to turn away less the catch in my throat and the tears in my eyes peaked out.

Thank you, gentlemen,

for an exquisite afternoon tea

and an inspiring day

watching your excellence in action.

I could see why the Gazebo Lounge is the "heaven of desserts" where people in Istanbul go when they feel like having a sweet. It is an avenue to all of the sweet things in life.

You May Also Enjoy:

An afternoon of nargile at Cırağan Palace Kempinski

 

Dinner on the Bosphorus at the Çırağan Palace Kempinski's Bosphorus Grill

 

My first Hammam in Istanbul at the Çirağan Palace Kempinski Hotel, Part One

 

Part Two of My First Istanbul Hammam Adventure at Çirağan Palace Kempinski Hotel

Yes, Empty Nest Expat is on Facebook. 'Like" my page and follow my blog.

An afternoon of nargile at Cırağan Palace Kempinski

 My friend Barb and I had planned to meet a bunch of friends in Istanbul's Yıldız Park for a fitness challenge this weekend. Unfortunately, none of them showed up! We lost our motivation to explore the park. "Let's go across the street to the fumoir in the Cırağan Palace and I'll teach you to smoke nargile," I said. So we did.

First, we wanted to explore the palace.

A view of the Palm Court

from the Grand Staircase.

Imaginative use of glass

creates an aesthetically-pleasing

 foyer within the grand stairwell.

The glass chandelier was unlit

but we could imagine its warm glow.

Cırağan Palace Kempinski artwork

of ladies like us

enjoying the Bosphorus

back in the day.

A view of the Bosphorus

from the Sultan's balcony.

The hospitable and lovely Barçak

at the Hendrick's gin cart

Nargile pipes at rest

The eye-catching array of nargile water pipes

and the pots of fruit flavors

waiting for us to choose.

I suggested apple flavoring

because it is most popular.

Our drinks arrived

and rested on cloth coasters.

They were served alongside Mediterranean treats

of olives, hazelnuts, and cashews.

An Istanbul still life!

The drinks were so quenching!

A refreshing slice of cucumber

set off a glittering gin and tonic.

The drink on the right was gin
infused with rose flavoring.
It was called the Sebestian Vettel
(named for a famous Formula 1 driver).
We selected it from the part of the beverage menu
that showcased drinks
celebrities chose when they stayed there.

Barb said Hendrick's gin was especially known for the

herbaceousness of its flavor.

Naruttin primed the coals

and showed us where the flavoring

went in the pipe.

I'm always struck how by deeply

nargile staff breathe in the smoke.

They prime the pump

by getting the coals burning.

Barb about to try her first puff.

Each smoker uses a disposable tip

that they remove every time they pass the pipe.

It is the yellow part at the top of the pipe.

Barb's first puff of nargile.

Not a bad spot for a relaxing

afternoon conversation.

The expat life!

With typical American attitudes about smoking (we're both against it and find it unattractive), neither of us thought we'd ever try nargile. Yet living in Istanbul makes one appreciate the joy of slowing down, breathing deep, and engaging in conversation with a fellow human being in an unhurried, almost meditative manner.

 

I like this tradition better than the American tradition of staring at a screen in a sports bar and not talking to each other much. Sharing nargile seems very intimate and close. Besides, it was fun to watch the staff set up for a wedding happening later that night under the palms.

 

You May Also Enjoy:

 

Dinner on the Bosphorus at the Çırağan Palace Kempinski's Bosphorus Grill

 

My first Hammam in Istanbul at the Çirağan Palace Kempinski Hotel, Part One

 

Part Two of My First Istanbul Hammam Adventure at Çirağan Palace Kempinski Hotel  

Turks and their Hammams - a couple stories of how they use them

Recently, I enjoyed my first Istanbul hammam at Çirağan Palace Kempinski, the famous Ottoman Imperial Palace hotel on the Bosphorus, which I described in the following two blog posts: part one and part two.

The aesthetic beauty of a hammam space

 is part of the attraction.

Zeynep, the Sanitas spa manager at Çirağan Palace Kempinski, credited the Romans with the development of public baths; she said the Ottomans simply absorbed and carried on this tradition. If so, the Ottomans perfected it, because the experience is worthy of becoming globally famous. Since the advent of water in every home though, hammam culture is threatened as Turks no longer need to use it as their bath. Instead, they treat it as a quarterly or semi-annual treat.

It's interesting to me how differently some Westerners view a hammam than most native Turks. A Westerner tends to appreciate the skin exfoliation AND the extended massage that happens afterwards. The last thing I want to do in a hammam is talk to anybody. To me the whole point is to zone out in solitary bliss.

Tools of the hammam: soap, peştamal,

kese (the scrubbing mitt),
and a  tas (water basin for rinsing).

According to Zeynep, local customers don't see it that way though. Turkish customers view the skin scrubbing as the point of the hammam and all of the extra massage features as superfluous. Çirağan Palace Kempinski Hotel's spa offers a 40 minute skin scrubbing as an entry service, because for many Turks maintaining healthy, glowing skin is what they want and expect from their hammam. It is the tourists who sign up for the 55 minute and 80 minute experiences that include massage.

The Turkish bathing tradition includes running water,

not the Western tradition of sitting in still water
contained in a bathtub.

In Ottoman times, women would gather in the hammam as one of the few places out of the home where they could spend time together. They could be there all day, eating, enjoying their friends, socializing and gossiping. Mothers of sons, would often suggest a potential bride for their sons based on their observations in the hammam. That sounds a bit creepy, but mostly these mothers were checking to make sure a potential bride was a healthy woman.

A traditional hammam bowl

for pouring water over a bather

Zeynep remembered going to the hammam with her grandmother and socializing with family and friends. They would bring in food and enjoy an extended period of relaxing after the heat and water and conversation. She also described a wonderful tradition where the bride is taken to the hammam with her female family and friends to prepare for her wedding. Her hammam is completed with a henna party where beautiful designs are drawn on her hand in henna ink for her wedding day.

One of my teenage Turkish friends described the perfection of his weeklong hammam experience with friends at basketball camp. He said "everyday at basketball camp we would play two basketball games. At night our team would go to the hammam and relax. One friend brought his guitar and he would play it as we all sat around, and relaxed and discussed how we did that day in the games. We'd bring in food and eat there. Imagine one whole week of getting to do what you love all day [play basketball], going to the hammam at night to hang out with your friends, and no parents to ask you to do this or do that. It was very, very nice."

Listening to him, I really appreciated the wholesomeness of the hammam experience. His North American teenage counterpart might be likely to go drinking at basketball camp once evening came. While I'll stick to hammam service my way, zoning out in solitary joy, I admired the wholesome way Turks used hammams to make the most of the moment, enjoy each other's company, using time together to do something physically healthy.

The heated marble slab in the center

is where a hammam visitor

is scrubbed and washed

It will take both the Turk and the Westerner to preserve hammam culture.  If you come to Turkey, and choose to experience a hammam yourself, you are truly giving back to your hosts by helping them preserve a beautiful intangible cultural heritage.

In case you missed them:

My first Hammam in Istanbul at the Çirağan Palace Kempinski Hotel, Part One

Part Two of My First Istanbul Hammam Adventure at Çirağan Palace Kempinski Hotel

Photos courtesy of Çirağan Palace Kempinski Hotel and Sanitas Spa

Part Two of My First Istanbul Hammam Adventure at Çirağan Palace Kempinski Hotel

The hammam at Cirağan Palace Kempinski

There are some discoveries in Turkey that are so delightful, they bring the immediate thought, “why aren’t these global? Why doesn’t every country have these? The Ottoman Hammam, or traditional public bath, is one such Turkish cultural institution. Anywhere the Ottoman Empire conquered and ruled, hammams and hammam culture remain.



Cirağan Palace Kempinski

I had come to the famous luxury hotel Cirağan Palace Kempinski to experience my first Istanbul hammam courtesy of the hotel. I entered the Cirağan Palace spa on the lower level and enjoyed the beautiful Indonesian statuary everywhere. At first it seemed so incongruous with Turkish hammam, but I learned later that due to the international nature of  Cirağan Palace hotel, many kinds of massage were offered, including Balinese massage. Indeed, just as there were Turkish hammam specialists in the spa, the hotel also had Balinese masseuse staff available for an Indonesian-style massage if that is what guests want.

The spa lobby itself was small yet very inviting. I could see beyond the room through a window to the very well-appointed fitness room which had every piece of equipment someone would need for a great workout. On the coffee table, a tray with pitcher of refreshing water garnished with orange slices awaited spa visitors. Gülay, the receptionist, knowing the unfamiliarity of North Americans with hammams, came from behind the desk and walked me through step-by-step what would happen during my visit.


A Turkish peştamal

Knowing that some visitors could be uncomfortable with nudity, Gülay pointed out there was disposable underwear provided in each locker to wear along with the abundant piece of cloth called a peştamal that hammam visitors strategically use to cover themselves as they move through the process. Peştamals are thin pieces of Turkish cloth specifically designed for the Turkish hammam experience. They are large enough to cover someone's entire body; they don't get heavy when wet and they also dry quickly.

I entered the luxurious locker room and changed into the big white fluffy bath robe provided and took my pestamel. I love these grand hotel locker rooms because, like every part of the hotel, every possible need a human could have had been anticipated. Did you need to sqeeze the water out of your swimming suit? There was a machine for that. Weigh yourself? There was a medical-quality scale. Do you hair? Every possible hair product was there waiting: combs, hair spray, blow dryers, etc. Every possible tooth care product was waiting too: toothpaste, brushes, floss.

Hamam visitors have a choice of prepping their skin in either the steam room or the sauna before going into the hammam. I chose the steam room. Sri, one of the Balinese masseuses dressed in a beautiful Indonesian dress, instructed me to take off my rings and slip them into my bathrobe pocket before I entered. The ultimate luxury provided was trust. I knew I could do that and they'd be there when I got back.

Those five minutes in the steam room help soften the skin for a scrubbing, yet they are pleasurable anyway because of the slowness of the experience. There is deep silence, semi-darkness, and the luxuriousness or warm marble with intense heat and intense steam. Do we have enough moments like that in life - where our only job is to slow down, take deep breathes, and do absolutely nothing but concentrate on restoring ourselves. I felt gratitude for the moment.

Sri came to get me all too soon and introduced me to Gül, my Turkish hammam specialist. Gül was wearing white shorts and a white swimsuit top. During the next hour she would be working very hard in a very warm room so this attire made complete sense. I was immediately comfortable with her. I entered the all marble hammam and took in the beauty of the marble fountains in the side walls, the large marble slap in the center of the room for hammam guests, and the heat.


Gül asked me if I wanted a soft, medium, or hard scrubbing. I chose hard, although it didn't feel hard. It felt just right.  Using a special bath mitt, Gül proceeded to slough off my winter skin. I felt like a baby kitten! It was fantastic and I knew my face and body would have a new rosy glow when she was done. My relaxation deepened.

Next came a foam massage, unlike any massage I've experienced anywhere in the world. A giant sleeve of effervescent foam is squeezed out along the length of the body and accompanied by a rush of  warm water to make a magnificent sensory experience. With the warmth from the foam and the water still present, the therapist slowly massages aromatic jasmine oil into the skin, starting at the feet.

I almost started to doze off as my relaxation could not get any deeper. I was so content and in such a wonderful meditative, joyful state, I hardly noticed when the spa music started to taper off and the room became completely silent. I waited for the next record to start.

A complete surprise! Completely unexpected by me, Gül, my therapist, started to sing a long, slow Turkish ballad. This is what it must have really felt like to be the Sultan, to not only enjoy the physical sensations of the hammam, but to also have a beautiful female voice singing out and silencing all thought with beauty! She sang a beautiful Turkish song called Berivan.

Later, Gül lead me out of the hammam to a sitting area to rest and recover. She gestured with her hand that the sultan's divan before me was where I should rest. I marveled to myself at the perfection of the experience. While I sat there drinking my tea, I understood instantly that the story of Hürrem, Sultan Suleyman's slave who was so inspiring she became his wife, was the Turkish equivalent of the fairy tale Cinderella. I had just received treatment worthy of the best Cinderella tale every written.

I was filled with contentment and expressed to Gül just how beautiful I found her singing and my hammam experience. "Actually, my song is my gift to you. I don't do it in every hammam, the energy has to be right. For example, if a male guest says, 'I don't want to use my peştamal, I want to take it off, the energy becomes wrong and I don't sing. But your energy was fantastic." I'm so glad!

Later, I was explaining to a friend that everyone thinks of soldiers as the great patriots, but truly, Gül, my Turkish hammam specialist, is for me, a true Turkish patriot. In one hour, she communicates and transmits one of the most beautiful aspects of Turkish culture to visitors and sends folks raving about the glories of Turkey all over the world when they get back home.

In case you missed part one of this adventure:

My first Hammam in Istanbul at the Cirağan Palace Kempinski Hotel, Part One

and if you're interested in reading Turks and their Hammams: a couple of stories of how they use them

Hammam photos courtesy of Cirağan Palace Kempinski
Peştamal photo courtesy of callixto.com

Why yes, I'd love it if you follow my blog! You can choose RSS feed, Google Friend Connect, or Facebook.