As part of their work, students explored traditional dishes, geographically indicated products, gastronomy routes, and culinary museums specific to various regions of Turkiye. The projects extended beyond mere recipes, incorporating historical background, socio-cultural context, the use of local ingredients, and regional production techniques. In addition, the students examined gastronomic tourism by integrating thematic culinary routes and regional food museums into their research.
The comprehensive research was visually presented through aesthetically designed posters enriched with traditional motifs and visual elements. These posters also featured academically structured written content. Following the exhibition, students delivered live presentations, where they not only introduced regional flavors but also shared the cultural narratives behind these dishes.
Under the guidance of Dr. Elgamil, students had the opportunity to experience and share the richness of Turkiye culinary heritage. They engaged with visual materials, sampled traditional flavors, and explored visionary approaches to preserving and transmitting traditional food culture to future generations.
This valuable event once again underscored Istanbul Gelisim University’s commitment to applied education and its student-centered, project-based teaching philosophy. The Department of Gastronomy and Culinary Arts’ contribution was recognized as a significant step toward preserving cultural heritage and raising awareness in the field of gastronomy.
