Rebecca Seal is an English food and drink writer whose work has been published in the Financial Times, Evening Standard, Guardian, Sunday Times, Sunday Telegraph and The Observer. She became fascinated by Turkish cuisine after visiting the country and discovering food that is "as diverse as its architecture." Her new book, Istanbul, is a collection of recipes and vibrant photographs inspired by her experience in the diverse city.
Q: What is your culinary background?
A: I've been a food and drink writer for a decade, on Observer Food Monthly for six years and since then I've been freelance for British broadsheets and magazines. Plus I edit a food and a drink magazine for the Soho House group of restaurants and hotels worldwide. Before all of that, I worked in restaurants before, during and after university, ultimately becoming a manager of a fun tapas place in Oxford.
Q: What drew you to Turkey and the city of Istanbul?
A: Turkish food is so delicious but – here in the UK at least – it's misunderstood. We think it's all super-hot kebabs! But it's incredibly varied, richly flavored and also great for vegetarians, and I wanted to bring people's attention to that – everyone is missing out! Istanbul is a beautiful, dizzying, intoxicating place with an incredible food culture, plus it is home to people from all over Turkey and the surrounding regions, which makes the food even more diverse.
