Among the beverages worth mentioning are excellent fruit juices. But, perhaps the most interesting drink is "boza," traditionally sold in neighborhood streets by wandering vendors on a winter's night. This is a thick, fermented drink made of wheat berries

BEVERAGES: BEYOND TURKISH COFFEE AND "AYRAN"

Volumes have been written about Turkish coffee; its history, its significance in social life, and the ambiance of the ubiquitous coffee houses.

I-An introduction to Turkish cuisine. II-A nurturing environment. III-Kitchen of the imperial palace. IV-A repertoire of food from the great food places. a}Grains: Bread to borek b}Grilled meats c}Vegetables d}"Meze" dishes to accompany the spirits. e}Seafood f}The real story of sweets: Beyond Baklava. g}Beverages: Beyond Turkish coffee and "Ayran". V-Food protocol for the culturally correct. VI-Food and spirituality. VII-Contemporary concerns: Diet and health	Without some understanding of this background, it is easy to be disappointed by the tiny brew with the annoying grounds, which an uninitiated traveler (like Mark Twain) may accidentally end up chewing. A few words of caution will have to suffice for the purposes of this brief primer. First, the grounds are not to be swallowed, so sip the coffee gingerly. Secondly, don't expect a caffeine surge with one shot of Turkish coffee; it is not strong, just thick. Third, remember that it is the setting and the company that matter; the coffee is just an excuse for the occasion Tea, on the other hand, is the main source of caffeine for the Turks. It is prepared in a special way by brewing it over boiling water and served in delicate, small, clear glasses to show the deep red color and to transmit the heat to the hand. Drinking tea is such an essential part of a working day that any disruption of the constant supply of fresh tea is a sure way to sacrifice productivity. Once upon a time, so the story goes, a lion escaped from the Ankara Zoo and took up residence in the basement of an office building. It began devouring public servants and executives. It even ate up a few ministers of state and nobody took notice. It is said, however, that a posse was immediately formed when the lion caught and ate the tea-man, the person responsible for the supply of fresh tea! A park without tea and coffee is inconceivable in Turkey. Thus, every spot with a view has a tea-house or a tea-garden. These places may be under plain tree under a plain tree overlooking the village or town square, on top of a hill with majestic view of a valley or the sea, by a harbor, in a market, on a roadside with a scenic view, by a waterfall, or in the woods. Among the typical tea-gardens in Istanbul are the Emirgan on the European side, Camlýca on the Anatolian side of the Bosphorus, the famous Pierre Loti cafe, and the tea-garden in Uskudar. But the traditional tea houses are beginning to disappear from the more tourist-oriented seaside locations, in favour of pubs and "Biergartens" Among the beverages worth mentioning are excellent fruit juices. But, perhaps the most interesting drink is "boza," traditionally sold in neighborhood streets by wandering vendors on a winter's night. This is a thick, fermented drink made of wheat berries, to be enjoyed with a dash of cinnamon and a handful of roasted chick peas. Boza can also be found year-round at certain cafes or dessert shops. Finally, "sahlep" is a hot drink made with milk and sahlep powder sprinkled with cinnamon. It is a good remedy for sore throats and colds, in addition to being delicious.