Travel Memoirs: Istanbul, part2

Much of the olfactory enjoyment when in Istanbul comes from the culinary exploration of dishes that delight all the senses and make one abandon all expectations of following a diet regime in a flash. It is no accident that the Turkish refer to Culinary Arts when talking about food. The abundance and diversity owing to the rich flora and fauna of the area provide rich culinary escapades for an inquisitive gourmet palate. Babette's Feast with an oriental twist!
And so often food and drink is accompanied by oryantal dancing* to excite the senses even more: One feels like James Bond.



With a nomadic origin back to the first millenium in Central Asia, the Turkish repertoire has been influenced by the Arab, Persian, Greek /Byzantine, Seljuk and French traditions, as well as the Imperial Kitchen of the Ottomans, adding colourful spices and refined techniques. The little balls of delight that are içli kofte with their outer shell of bulgur and minced meat and their filling of pine nuts and spicy minced meat are inducement to a glimpse of heaven. They are chased away with tangy turnip juice. In Imam Bayildi bittersweet aubergines in onion and tomato sauce are sweetly melting into the tava (pan). The name literally means 'the Imam fainted', presumambly with pleasure. My favorite and one I recreate at home is Manti, home-made ravioli-like bites stuffed with minced meat with a yoghurt sauce on top.

Cumin and turmeric are especially prized and used in meat preparations which are roasted (kebap), stewed (yahni) and grilled (külbastı). Their acrid, sweaty flavour enhances the oiliness of onion-marinated meat, accompanying donerli rice pilafs in earthen pots topped with bright sauces to be enjoyed with your commensall. The background of those spices recalls the Arabic tradition of the souk echoed in the Serge Lutens perfumes and indeed this is the place to comprehend their intricasy best. Everything mingles nicely in this melting pot of civilizations: their Iskender Kebab is named after the Persian name for Alexander the Great!

When the weather is warm and the bitter orange trees in Balat are in bloom one can catch whiffs of their honeyed goodness intemingled with the sweet smells of the bakeries meters away. To the East, along the Golden Horn, brings you to Eminonu and the Spice (Egyptian) Bazaar, both old trading districts dating to Byzantium and the Spice Road. The pungent, rich smell leads you by the nose across the stalls of the sellers. Each one in its own heap of bright vermillon, deep mustard and brownish golden, they invite you to lean and take a deep breath with the desire to immerse your hands into the expensive, little red stigmata, yellow-green leaves of lemongrass and brown seeds. I find myself trying to mentally decipher the composition of Safran Troublant, a fragrance by L’artisan Parfumeur composed by Olivia Giacobetti. The natural combo of bitterness and sweetness like that in iodoform, as well as the smooth, pleasant feel of saffron(Crocus cartwrightianus) escape from the bottle like djenies from a middle-eastern tale with merchants and thieves. The same feel accompagnies me in Agent Provocateur where the rose is playing cello to saffron’s basso.
All these references are here dissected with the precision of a surgeon: saffron here, rose petals there, curcuma and turmeric like mustard-coloured dust, and fenugreek for pastırma, a delicasy that is destined for the brave and adventurous.

Pastırma is made from wind-dried cured meat, usually veal. Legend has it that agressive horsemen preserved meat by placing slabs of it in the pockets on the sides of their saddles, where it dried by the pressure of their thighs on the horse (this is also the origin of Steak Tartare). Then dried meat is covered in a paste called çemen comprising crushed cumin, fenugreek, garlic, and hot paprika as well as salt. Pastırma is intensely rich with the aroma of fenugreek (Trigonella foenum-graecum), an herb primarily used as a galactogue for millenia, as well as for cattle food. An opaque, rather bitter smell with a nutty undertone, it traverses the urinary track to scent a person’s urine as well as their sweat and intimate juices. Its seeds’ odour is comparable to thick maple suryp. Fenugreek is featured in many fragrances which have rippled the waters of niche perfumery with pre-eminent examples Sables by Annick Goutal and Eau Noire by Christian Dior (composed by nose Francis Kurkdjian). Everytime I smell them I am reminded of the intense flavour that this spice gives them.

To take the heat off those spicy dishes the Turks have devised the wonderfully refreshing drink Ayran or Airan, a mix of yogurt, water and salt, not too different from traditional Lassi from India. It manages to clean the palate and restore the stomach to its best function.
But the most fascinating of them all is the winter drink Boza, a fermented drink made from bulgur. It tastes tart and is thick as glue. Traditionally served with a dash of cinnamon on top and double roasted chickpeas (called leblebi in Turkish) on the side, it was confided to us by our waiter that it grows the breasts to become bigger! I can't vouch for its effects but it sure makes an impression upon hearing the rumour, doesn’t it?


To be continued with bittersweet romance, hammams and desserts...

Pics through Fotosearch and cafefernando.com. Clip from the film From Russia with Love, courtesy of JamesBondwiki.com

*For you ladies who consider this kind of dancing demeening, please click to see this AMAZING clip!

Bullion or Bull? 8 88 of them...by Comme des Garcons: fragrance review

Sometimes it's hard to distinguish the bullion from the bull. Gold has a way of masquerading into the most unexpected guises, while the reverse is also true.
Comme des Garcons 8 88 new fragrance was released for only one week (!) in London at the Burlington Arcade guerilla store. It won't be available again until March 2008, but a generous and kind soul was able to get us a sample and Perfume Shrine has the rare privilege to review the elusive scent with the weird and -reputedly lucky?- numerological name.

Comme des Garcons has always gone for the quirky, establishing themselves at the vanguard of art perfumery with a twist. A resolutely modern line of fine fragrances. The brand by Rei Kawakubo who introduced the pauper-chic of the early 80s to jaw-dropping Paris has set a high standard for shock value. Their Guerilla stores were the kind of avant-guard marketing that makes for cleverly calibered word-of-mouth. It even convinced me to go under the shade of an ancient ruin for the sole purpose of shopping for the first time in my life!
The challenge was to see whether they delivered this time around, as they had previously succeeded in doing with their wonderful Incense line (a long-time favourite of mine) or the Red series or indeed the original fragrances that bore their name, aiming at working like Ayuverdic medicine (they don't...).

Antoine Lie, a perfumer from Swiss giant Givaudan, was the nose who created 8 88. It tries to capture the odour of gold, an elusive goal no doubt but in line with the brand's attempt to ride on the Luxe bandwagon: a concept perhaps at odds with their conduct thus far.

Jewels have always mesmerised both the artistic and the mystical in me, with their aura of hidden but powerful energy surrounding them. Most importantly the feel of heirlooms and historical pices, some of which have pride of place in my ever expanding collection, give me a rush of aesthetic and intellectual pleasure in running my fingers over them, contemplating just how they were made, who they belonged to and what feelings they evoked for their owners.
Yellow gold pieces in particular remind me of ancient rituals, the homeric "Mycenae, rich in gold": the loot from ancient Egypt by the Ekwesh (whom recent research tautologises as Achaean Greeks coming from Anatolia).
Alas, much as I lean on my comparatively less important pieces, I cannot bring myself to smell anything more than the faint remains of the fragrance that clung from my skin since the occassion that I wore them. Gold really has no special smell, apart from the metallic coldness or the odour of blood shed in its pursuit...


The task set before Antoine Lie was therefore difficult. According to the creator:

“We started with the concept that we wanted to find if gold has an odour and we looked for an olfactive expression. I looked at a number of different materials and decided very quickly on Safraline because of its very specific character.”

Safraline is an aromachemical, a molecule produced by Givaudan, derivative of saffron/crocus flower: the latter being a very expensive material due to its difficult picking and handling of the fragrant stemens by hand.

Official notes for 8 88 are: safraline, pepperwood, curcuma, coriander, geranium and amber.

As I sprayed the juice of 888 on my skin I perceived an initial fresh, almost orangey aroma from the coriander, a slight wet pottery whiff with tender sweetness to it that later on cedes to dryness. The opening has the cheery gusto of a sparkling finish on a fashion handbag done in metallics with none of the leather smell that would denote its quality materials or the metallic feel of typical aldehydic or iris fragrances reminiscent of the insides.
In that stage there follows the faint plasticky smell of freshly new DVDs out of their box, an odour so weird as to become instantly memorable for anyone who has had the chance to step into a very new, very big videostore. Some vague spiciness pops in and out, but as it dries down it does so with a woody and ambery character that is subdued and rather feminine, remaining close to the body without overstaying its invitation.
Compared with Safran Troublant by L'artisan parfumeur, 8 88 lacks the round feeling that accounts for much of the pleasure derived out of wearing the former, while at the same time it doesn't offer the jarring and jolting effect that one expects from a Comme des Garcons fragrance. It is pleasant, a little bit boring and very inoffensive; which is really tearing it apart with mild praise, I realise.


The bottle is in the traditional shape of the original CDG fragrance and Man2: the smooth tactile peeble, this time done in gold.
The price was 52 British Pounds for 50ml of eau de parfum concentration last time I checked. It is doubtful whether it will remain the same or rise: they shouldn't ask for its weight for gold, that's for sure.

Pic of 18K gold & tourmalines necklace from personal collection.