1. The myth of Cretan cuisine in Anatolia Füsun ERTUĞ Ph.D. İznik/ Nicea- Türkiye [email_address] “ Cretan Cuisine: History, Evolution, Questions and Answers (?)” July 16 –17, 2011 Karanou (Chania / Crete / Greece) BODRUM MARKET 2006

7. Comparison of three studies for wild edibles Among these three studies the highest number of edibles were recorded at Bodrum, it was also the longest study and the area of research was much larger than both. The town of Buldan, which is at the junction of Inner Anatolia and the Aegean, provided comparatively limited information*. Endemics were in limited use in all three areas. In addition in a recent study in Igdır, NE corner of Turkey (near Yerevan, Armenia), 143 wild taxa is recorded as food**. * Ertug, F., Tümen, G., A. Çelik and T. Dirmenci 2004 TÜBA-TÜKSEK Buldan (Denizli) Etnobotanik Alan Araştırma Raporu 2003 Yılı Çalışması (Buldan Ethnobotanical Study 2003 report). Türkiye Bilimler Akademisi TÜBA Kültür Envanteri Dergisi 2: 187-218. ** Altundag, E. and N. Özhatay (in print) Traditional Knowledge About Wild Edible Plants of Iğdır Province (East Anatolian, Turkey) Total numbers Aksaray Bodrum Buldan Total number of natural species known by locals 300 355 212 No. of species in the wild food group 101 143 80 No. of greens (leafy edibles) 42 63 23 Endemics to Turkey used as food & beverages 9 6 6

19. Greens and vegetable dishes A typical Bodrum / Aegean table is consist of greens, beans, dolma’s of all kinds, and salads. Most of them cooked with olive oil. Greens were either boiled or fried with onion; also eaten with yogurt or eggs. From October on, it is possible to collect about 25 wild greens, and this number can increase to 43 in February. The number then decreases, and in May many edible greens have bloomed and the leaves have become tough, leaving only about 15 still edible.

22. Serving broad beans- bakla This pot of fresh beans cooked over the fire with some olive oil and a bunch of Chrysanthemum stems with its flowers. The salt was added right before the dish was served, and it was very tasty. Broad beans, cheese, and a plate of olives with bread created a great lunch.