<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	>

<channel>
	<title>Istanbul Culinary Institute</title>
	<atom:link href="http:///eng/feed" rel="self" type="application/rss+xml" />
	<link>/eng</link>
	<description>-</description>
	<pubDate>Tue, 16 Mar 2010 11:53:12 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.7.1</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Istanbul Contemporaine Cuisine  receives “Special Award” of the Jury at the 2010 Gourmand World Cookbook Awards</title>
		<link>/eng/archives/1060</link>
		<comments>/eng/archives/1060#comments</comments>
		<pubDate>Wed, 10 Mar 2010 07:07:08 +0000</pubDate>
		<dc:creator>ICI</dc:creator>
		
		<category><![CDATA[News from IstCI]]></category>

		<guid isPermaLink="false">/eng/?p=1060</guid>
		<description><![CDATA[Including 130 recipes from 30 of Istanbul’s top chefs and prominent food writers, and co-authored by Hande Bozdoğan and Lâle Apa to coincide with the “Turkey Season in France”, Istanbul Cuisine Contemporaine received the “Special Award” of the Jury at the 2010 Gourmand World Cookbook Awards Ceremony held on February 11, 2010 in Paris, France. [...]]]></description>
		<wfw:commentRss>/eng/archives/1060/feed</wfw:commentRss>
		</item>
		<item>
		<title>Picasso Menu at Enstitu restaurant</title>
		<link>/eng/archives/1008</link>
		<comments>/eng/archives/1008#comments</comments>
		<pubDate>Tue, 23 Feb 2010 15:53:33 +0000</pubDate>
		<dc:creator>ICI</dc:creator>
		
		<category><![CDATA[Articles]]></category>

		<guid isPermaLink="false">/eng/?p=1008</guid>
		<description><![CDATA[Between February 15 and April 15, 2010, Pera Museum will be hosting  Picasso- Suite Vollard exhibition. A selection of recipes from the book &#8220;Picasso Menus&#8221; will be served at lunch at the Enstitu restaurant.
]]></description>
		<wfw:commentRss>/eng/archives/1008/feed</wfw:commentRss>
		</item>
		<item>
		<title>M.Yerasimos hosts a seminar on 17th century cuisine..</title>
		<link>/eng/archives/489</link>
		<comments>/eng/archives/489#comments</comments>
		<pubDate>Fri, 28 Aug 2009 10:57:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[News from IstCI]]></category>

		<guid isPermaLink="false">/eng/?p=489</guid>
		<description><![CDATA[
]]></description>
		<wfw:commentRss>/eng/archives/489/feed</wfw:commentRss>
		</item>
		<item>
		<title>New York Times Review</title>
		<link>/eng/archives/138</link>
		<comments>/eng/archives/138#comments</comments>
		<pubDate>Thu, 28 Aug 2008 08:22:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Articles]]></category>

		<category><![CDATA[News from IstCI]]></category>

		<guid isPermaLink="false">/eng/archives/138</guid>
		<description><![CDATA[New York Times Review
As true gastronomes know, Turkish cooking means way more than just kebabs. Courtesy of the Ottoman Empire’s far-flung territories, the national cuisine is a melting pot of flavors and accents from the Balkans, the Mediterranean, Central Asia, the Middle East and North Africa. And there’s no better way to master it than [...]]]></description>
		<wfw:commentRss>/eng/archives/138/feed</wfw:commentRss>
		</item>
		<item>
		<title>New York Times&#8230;</title>
		<link>/eng/archives/134</link>
		<comments>/eng/archives/134#comments</comments>
		<pubDate>Wed, 09 Jul 2008 08:27:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Articles]]></category>

		<category><![CDATA[News from IstCI]]></category>

		<guid isPermaLink="false">/eng/archives/134</guid>
		<description><![CDATA[For the article please see the link below.
http://globespotters.blogs.nytimes.com/2009/07/07/learning-turkish-cuisine-in-the-turkish-kitchen/?emc=eta1
]]></description>
		<wfw:commentRss>/eng/archives/134/feed</wfw:commentRss>
		</item>
		<item>
		<title>Press TV at Istanbul Culinary Institute&#8230;</title>
		<link>/eng/archives/129</link>
		<comments>/eng/archives/129#comments</comments>
		<pubDate>Wed, 04 Jun 2008 11:15:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
		
		<category><![CDATA[Articles]]></category>

		<category><![CDATA[News from IstCI]]></category>

		<guid isPermaLink="false">/eng/archives/129</guid>
		<description><![CDATA[Press TV visited IstCI and interviewed Hande Bozdogan, author and founder of IstCI about the street food of Turkey, food trends and challenges to preserve Turkish cuisine. You can see the video at http://video.google.com/videoplay?docid=-6377600733802534174.
]]></description>
		<wfw:commentRss>/eng/archives/129/feed</wfw:commentRss>
		</item>
	</channel>
</rss>
