Silivri fire yogurt, Kanlica yogurt, Trabzon külek yogurt, Bolu kes, Kilis Yörük yogurt, Tatar pine cone yogurt, Denizli scorched yogurt, Burdur sack yogurt, Besikdüzü yogurt kesmesi, Sivas peskütan, Kars creamy kurut, Hatay salt yogurt, Gesi dorak yogurt, Mugla kirktokmak...Double Cream Silivri Turkeys Yogurts charts the journey and evolution of Turkeys national food from antiquity through to modern times yogurt is made and consumed the length and breadth of the land from Edirne to Batman, Eskisehir and Gaziantep, at times an accompaniment enhancing a dish, at others, a medication curing illnesses, a soup filling stomachs or a cool, refreshing drink.Artun Ünsal and photographer Cemal Emden have travelled across Turkey to observe and photograph how these yogurts are made in many cities, towns and villages. Couple Emdens wonderful photographs with Ünsals distinctive, cordial account of facts, stories and quoted memories, the result of a vast research into hundreds of sources, and Double Cream Silivri Turkeys Yogurts greets us as a book deserving the pride of place in any bibliophiles bookcase, and not only those of yogurt lovers, food enthusiasts or cultural historians.