Serial public art around the world

Public art exhibitions featuring a common sculpture that is multiplied and then embellished by various artists have been popping up in cities worldwide since 1998. Artistic director Walter Knapp first came up with the idea and convinced artists to dot Zurich, Switzerland with a collection of artfully-decorated lions. Within a year, Chicago businessman Peter Hanig had taken the idea and ran with it, using life-sized cows for an exhibition titled CowParade that is still circling the world today.

This idea of serial public art spread like wildfire into over 70 cities across the United States and many other locations worldwide. Tourism administrations seem to think the installations draw a crowd, while the exhibitions typically end in pieces being auctioned off to charity. It’s a win-win for all–unless, of course, you think the artworks are an eyesore.

From mermaids to gorillas, click through the gallery below to see a sampling of serial public art from around the world.

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Expat fusion cuisine: combining foreign foods with favorites from home

Part of the fun of traveling is trying new and exotic foods. Many travelers try to eat only locally and eschew the familiar, though eating at American chain restaurants abroad can be its own experience. But when you make a foreign country your home, you have to adapt your tastes and cooking to what’s available locally while craving your favorites from home. I’m lucky enough to live in Istanbul with an amazing food culture heavy on roasted meats and grilled fish, fragrant spices, and fresh produce. Some foreign foods like pizza and sushi have been embraced in Istanbul, but Turkish food has remained largely uncompromised by outside influences and passing trends. Convenience foods are still a new concept in Turkey but you can always grab a quick doner kebab or fish sandwich on the street if you aren’t up to cooking.
In my own kitchen, I’m learning to work with Turkish ingredients and dishes and mix in some favorites from home, creating some “expat fusion” cuisine. Meat-filled manti ravioli gets an extra zing with some Louisiana hot sauce. In the hottest days of my pregnancy this summer, I craved pudding pops from my childhood, making them more adult with some tangy Turkish yogurt. One ingredient I miss here is maple syrup, which is generally only produced in North America, and hard to find and expensive in the rest of the world (a small bottle in Turkey costs about $20!). One of my American friends brought me a bottle this summer and I poured it over pancakes (surprisingly easy to make from scratch when you can’t get a mix) and my favorite Turkish treat, kaymak. Kaymak is a clotted cream popular on the breakfast table, served with a crusty loaf of bread and honey, available in most local supermarkets but best eaten fresh in a cafe like Pando’s Kaymakci in Istanbul’s Besiktas neighborhood. I draw a lot of inspiration from my friend and fellow expat Joy, who was a professional pastry chef back in Baltimore and now chronicles her mouth-watering cooking in her Istanbul kitchen on her blog, My Turkish Joys. She posts beautiful food photos and recipes with both American and European measurements to help US and Turkish readers recreate her dishes such as sour cherry pie. Afiyet Olsun (that’s Turkish for bon appetit)!

Gadling readers, have you created any expat fusion foods with ingredients from your travels? Make us hungry and leave us a comment below!

Interesting indoor spaces around the world

I love the outdoors, to the extent that I tend to bypass or overlook exceptional indoor spaces when I’m traveling or recounting a great trip. Fortunately, Lonely Planet author/former Gadling contributor Leif Pettersen’s recent list on LP’s website has reminded me that—as many a grandmother has said—beauty is on the inside.

Pettersen says only in recent years has he developed a special appreciation for the indoors. He had ample time to contemplate his new interest “during two sadistically cold weeks last winter when I voluntarily confined myself to the Minneapolis Skyway System as a livability experiment for an article I was working on.”

He’s since started a list of “singular, practical” indoor spaces (traveloguebookdealforthewin!) of note, including (obviously) Minneapolis’ Skyway System (“The largest contiguous skyway system in the world, connecting what may be the largest contiguous indoor space anywhere.”); Istanbul’s Grand Bazaar; Dubai’s Burj Khalifa, the world’s tallest structure; NYC’s Grand Central Terminal (aka Grand Central Station); St. Peter’s Basilica in Vatican City, and the Queen Mary 2. Here’s to keeping warm indoors this winter.

[Photo credit: Flickr user davedehetre]

Bathing with strangers: what to expect at a Turkish hammam




In Turkey, one of the quickest ways to break the ice is to get naked in a room full of strangers. I’m talking, of course, about visiting the hammam. The hammam, or Turkish bath, has been around since the ancient Romans ruled much of Anatolia, and flourished during the Ottoman Empire, when baths were built in almost every city to address both public hygiene as well as provide a place for socializing.

Turks today have their own baths and they typically go to the café or çayhane (tea house) to meet up with friends. Modern spas have also edged out hammams. But while the practice of going to the hammam is on the wane, it is still possible – and downright enjoyable – to bathe at a hammam in Turkey. A hammam visit is also an incredible cultural experience, allowing you, in many cases, to see the interior of baths that have been in operation since the 16th century and an opportunity to meet other Turks in a relaxed setting.

Seeing as how going to a public bath is unusual for many travelers, I’ve put together a list of things to expect when going to a Turkish hammam.Disclaimer: These tips hold true for female hammam-goers. I can not speak for the men’s baths. But I understand from male friends who have gone to the hammam that the experience is similar but with naked men instead of naked ladies.

Carry your own supplies. If you’re planning on visiting a hammam when you go to Turkey, consider packing a waterproof toiletries bag that you don’t mind getting wet as you’ll carry the bag and your supplies into the hammam. Suggested toiletries include shampoo, conditioner, bath soap (preferably shower gel), and a loofah or one of those plastic shower puffs. You’ll also want a “kese,” an abrasive cloth that is used to scrub off all of your dead skin cells. These are almost always available for purchase at the hammam for a few lira, but you can also buy them on the local market at textile stores and in some toiletries sections of drugstores. Flip flops or other shower shoes are a must, though the hammams will have (usually wooden and uncomfortable) slippers called nalın that you can use during your visit. Bring a towel with you. A thin, cotton cover-up (peştemal) similar to a sarong, will be provided, but it is no substitute for a towel.

Don’t take valuables with you. When you arrive at the hammam, you will be given a changing room where you can take off your clothes or, if you’re the modest type, change into your swimsuit (preferably a two-piece). Then you will have to leave your belongings behind as you head into the steam rooms of the hammam. Most changing rooms that I encountered during my hammam excursions did not have locks, nor did they provide latches on which to hang your own padlocks. Rest assured, I never had anything stolen in Turkey. But you should be aware that theft in high tourist areas is always possible.

Go with a friend. Taking a friend with you to the hammam is by no means required. But know that for the first half an hour or so, you will sit in what is called a “warm room.” There, you will be absorbing steam, scooping warm water from a perpetually running fountain, and pouring it over yourself to prepare your epidermis for scrubbing. During this time, it’s great to have a friend to talk to and to share the experience with. And, when I say “friend,” I mean someone of the same sex. Hammams are either divided into men’s and women’s sections or they will require men and women to come at separate times.

Respect others’ space. No matter if you are at a hammam in Istanbul or Anatolia, you will encounter others – and don’t expect them to be clothed. Most people who have been going to hammams all their lives are comfortable taking it all off at the hammam and many women that I (gingerly) observed in hammams across Turkey had no qualms about doing personal maintenance, such as shaving, while in the baths. Don’t stare or balk. But also don’t be surprised if the naked woman at the basin next to you tries to strike up a conversation.

Prepare to be intimate with the hammam worker. The moment of truth. When it is your turn to be splayed on the marble slab in the central room of the hammam, the hamamci (Turkish for hammam worker), clad in her hammam uniform (i.e., her underwear), will come to the warm room to fetch you. Once you are in the central room, the hamamci will proceed to scrub your whole body, front and back, with soap. When your skin is perfectly saturated, the kese scrubbing will begin. Note that a hamam attendant armed with a kese is the original microdermabrasion. The hamamci will be able to will rolls and rolls of dead skin cells from your body, the result being, of course, a healthier glow. Endure it. After this portion of the scrub-down, the hamamci will typically give you a coarse massage (unless you’ve paid more for the privilege), wash your hair, and give you another thorough rinsing.

Leave a tip. The price for a basic hammam visit in Istanbul and around tourist centers like Antalya runs near $40 to $50 these days. In Ankara and many other parts of Anatolia where there are more locals than tourists visiting the hammam, you can expect to pay less than $30 for a soap and kese scrub. Most hammams also offer other services, such as waxing, manicures/pedicures, and hair dyeing, for an additional cost. A good rule of thumb is to tip your hamamci approximately 20 percent of the total services.

Photo of the painting Pipe Lighter by Jean-Léon Gérôme by Flickr user Heilemann

Ramazan pide: a Turkish tradition

We’re halfway through the month of Ramadan (called Ramazan in Turkish), an important time for religious Muslims but also a time of many celebrations. Turkey is a largely secular country, thanks to founder Ataturk, who brought the country out of the Ottoman Empire into the modern world 90 years ago, and many Turks do not observe the fasting but do enjoy many of the traditions associated with Ramazan. Each day’s sunrise-to-sunset fast is broken with the iftar meal, a feast anyone can enjoy and typically started with consuming a few dates.

In Turkey, a large flat loaf of Ramazan pide bread is a specialty only made during this month and a must for any iftar. Last year, during my first Ramazan in Istanbul, I tried a few supermarket Ramazan pides and was mostly underwhelmed, it tastes similar to a pizza crust. This year I got wise and joined the many locals standing in line for a fresh hot pide and now I’m hooked. Bakeries all over the city make pides in the afternoon and evening to be fresh for sunset call-to-prayer and it’s one time you want to show up at a bakery at the end of the day. Look for a bakery with the longest line, get your lira ready (they generally cost around 1.50 TL or $1 USD), and grab a piping hot loaf wrapped in a paper sleeve. Pides are usually covered in sesame seeds and make a great sandwich base with cheese or spread with tahini and Nutella, that is if you can wait that long. Many Turks tear into their pide on the way home from the bakery, while it’s still hot and crusty from the oven. Enjoy them while you can, Ramazan will be over August 29, when the national bayram holidays begin and pides disappear until next year.