Turkiye's Cultural Flavor Map by Gastronomy and Culinary Arts Students

The works, derived from the students' graduation projects, were showcased to visitors during the exhibition held on May 14–15.

Within the scope of the exhibition, students examined the culinary culture, geographically indicated products, local production techniques, and gastronomic identity of their selected provinces through academic research. Through poster presentations and product displays, the gastronomic values of different regions of Turkey were conveyed to visitors in a visual and applied manner.

Each project revealed the cultural memory, local flavors, and gastronomic tourism potential of its respective region, while also reflecting the students' research, analysis, and presentation skills. Through the exhibition of traditional products, visitors had the opportunity to closely explore the diversity of Anatolian culinary culture. The works presented by the students of the Department of Gastronomy and Culinary Arts stood out as a notable exhibition experience in which applied education was combined with academic output.