Istanbul Rumeli University’s Department of Gastronomy and Culinary Arts organized workshops themed "Sustainable Turkish Cuisine" to introduce the rich culinary culture of Turkish cuisine, its quality food products, waste-free structure, and sustainability approach to a wider audience. These workshops, held from May 21-27, 2024, were open to the participation of university students.
During the event, traditional Turkish dishes such as Ovmaç Soup, Eggplant Pilaf, Garlic Pilaf, Imam Bayıldı, Stuffed Melon, Elazığ Stew, Chicken Çullama, Layered Rice Pudding, Honey Lokma, and Semolina Halva with Milk were taught to students by the faculty members of the Department of Gastronomy and Culinary Arts through practical sessions.
Mustafa Oğuzhan Ercan, a lecturer from Istanbul Rumeli University’s Department of Gastronomy and Culinary Arts, emphasized the significance of the event by stating, "Turkish cuisine is an important part of our country’s cultural identity. The unique flavors and cooking techniques of each region reflect the diversity and richness of Turkish culture. It is crucial for young people to become acquainted with this cuisine and learn traditional dishes to preserve and continue our cultural heritage. This way, young people will develop a stronger connection to their roots and better understand their cultural identity."
Ercan also highlighted that Turkish cuisine is a valuable asset not only for students studying gastronomy and culinary arts but for all young individuals. "Within our curriculum, we include many courses related to Turkish cuisine and conduct them practically to contribute to the sustainability of Turkish cuisine. However, for this valuable cultural heritage to become more widely known among young people, the number of educational programs organized by governorates, municipalities, universities, and other stakeholders should be increased," he added.
Ercan noted the importance of promoting Turkish cuisine for the country as well, emphasizing that international promotion of Turkish cuisine greatly contributes to national tourism and the local economy. "Tourists from different countries visit Turkey to taste our delicious dishes and experience this unique culinary culture. This helps increase tourism revenues and strengthens the local economy. Additionally, interest in Turkish cuisine allows local restaurants and food producers to access international markets," he said.
