Silivri fire yogurt, Kanlıca yogurt, Trabzon kulek yogurt, Bolu kes, Kilis Yoruk yogurt, Tatar pine cone yogurt, Denizli scorched yogurt, Burdur sack yogurt, Besikduzu yogurt kesmesi, Sivas peskutan, Kars creamy kurut, Hatay salt yogurt, Gesi dorak yogurt, Mugla kırktokmak... *** Double Cream Silivri! – Turkey’s Yogurts charts the journey and evolution of Turkey’s 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 Unsal and photographer Cemal Emden have travelled across Turkey to observe and photograph how these yogurts are made in many cities, towns and villages. Couple Emden’s wonderful photographs with Unsal’s distinctive, cordial account of facts, stories and quoted memories, the result of a vast research into hundreds of sources, and Double Cream Silivri! – Turkey’s Yogurts greets us as a book deserving the pride of place in any bibliophile’s bookcase, and not only those of yogurt lovers, food enthusiasts or cultural historians.