Culinary culture carries the traces of our identity. It offers a cumulative cultural heritage from the geographies and other regions in a long historical process. Turkish culinary culture, BC. It carries the accumulation of many civilizations such as Hittite, Urartu, Phrygia, Greek, Roman, and Seljuk, which have been in Anatolia since 10,000 BC. This interaction has provided diversity and has been an important factor in the development of a rich culinary culture. The fact that nations of different origins and lives still similarly use foods, some habits and similarities such as eating manners or technical knowledge are the indicators of this.
Pulses, meat products, oilseeds, dairy products, fruits, and vegetables are used in various ways in food. In Turkish culinary culture, there are different cooking techniques and equipment in a certain order and according to the rule, where a single product or more than one product is at the forefront. Turkish cuisine culture has a sustainable approach in both ecological and cultural contexts. The majority of the products processed in the kitchen are used. Many recycling practices that can potentially prevent waste are part of the culture. For example; Various dishes such as tires and papaya are prepared with dry bread and dough. Soup, meatballs, and similar fried products are made the next day from the leftover rice.
The culinary cultures of the countries have their characteristics. In Turkish culinary culture, food has the power to unite people, as in the month of Ramadan, and also symbolizes generosity and hospitality in processes such as weddings, holidays, and funerals. In addition, food acts as a delicate balance between the soul, body, and life. Turkish cuisine stands out as a healthy cuisine sensitive to seasonality and nature with its rich use of fresh vegetables and fruits. Turkey's geographical richness and climatic diversity have provided the formation of regional cuisines. Soups, pastries, kebabs, meatballs, desserts, pilafs, appetizers, and olive oil dishes stand out with their regional differences.
Turkish Cuisine is celebrated between 21-27 May. This week, the well-established, healthy, and sustainable Turkish Cuisine is demonstrated with events all over the world. Seminars, cooking competitions, and conferences are organized to promote, discover and develop the rich gastronomic culture at home and abroad. We should celebrate this week and protect our cuisine and culture.
Happy Turkish Cuisine Week to all our students, chefs, teachers, and industry employees.
SoAS-Gastronomy and Culinary Arts Department
