“The world is an open table, we should enjoy it instead of focusing on how to separate flavors and faiths,” writes chef Musa Dağdevİren of Çiya Sofrasi in Istanbul. He’s the author of “The Turkish Cookbook,” an encyclopedic project celebrating the the diverse influences of Turkish cuisine. Good Food correspondent Gillian Ferguson recently sat down with chef Musa, who was in town for the LA Food Bowl.
Musa Dağdevİren at the LA Times Food Bowl. Photo: credit Nick Liao