Gelisim News

Many classical dishes of Turkish cuisine such as lentil soup, stuffed meatballs, meatballs, kebab, pilaf will be selected by Istanbul Gelisim University lecturers and made into a book. 120 kinds of dishes, along with their recipes, history and nutritional values, will be included in the book. Stating that they are continuing to work to be a guide book, Asst. Prof. Dr. Serdar Çöp, the secretary general of the university, said: “In the context of Turkish culture, we will try to explain the structure of food from past to present. We see that modern cuisine has been shaped since the Ottoman period. Prehistoric times are among the factors that affect Turkish cuisine. With the book, we plan to contribute to the industrialization of Turkish cuisine.”
 
To enrich the content of the book, 120 meals cooked in the kitchen are photographed in the studio by the university students.
 
OUR MISSION IS TO INTRODUCE TURKISH CUISINE TO THE WORLD
 
Asst. Prof. Dr. Çöp: “The book will be a guide. We have plans to translate it into English after publishing it in Turkish in our country. As we have a mission to introduce Turkish cuisine to the World, we are planning our book to be released in about 3 months. We have students and many contributing companies. We plan to bring together all the elements that make up the kitchen in the book titled 'Turkish cuisine culture' and make it available to people.”
 
MUST KNOWN FLAVOURS ARE INCLUDED
 
The University's Culinary Program Instructor Erkan Kıyıcıoğlu stated that it is difficult to choose the flavors to be included in the book, which includes nearly 120 recipes, and added: “When examining Turkish cuisine, it was actually a bit difficult for us to be limited to 120 recipes. If we look at the local diversity, Turkish cuisine is a very wide cuisine. In the book, we wanted to highlight the flavors that students should know in Turkish cuisine, especially those that they should know about techniques. In this book you will find almost all the flavors you need to taste when you go to a classic Turkish restaurant. There will be information such as lentil soup, ezogelin soup, meatballs, goat kebab and how to prepare a good rice and a good dolma.”
 
GEOGRAPHICALLY MARKED TASTES WILL ALSO BE INCLUDED
 
Emphasizing that Turkish cuisine is best known in the world for its kebabs, Kıyıcığlu said: “We also included kebabs in our book. Especially when choosing recipes, we examined geographical products in great detail. We examined the recipes of the foods with geographical indications in patent applications and tried to revise our own recipes accordingly. We think it will be a good resource especially for education. It will be a good resource for high school and university students who are just starting to study.”
 
BOOK SERIES WILL CONTINUE
 
Stating that the videos of the book will be published simultaneously after the book is published and those who wish can practice by watching these videos, Kıyıcıoğlu concluded his words with the following: “We only included food in this book. Especially pastries and desserts are a much broader subject. We will devote a second book to pastry and desserts. We are thinking of doing another book about local tastes. In this book, we want to include lesser known local dishes. We are in the age of introducing Turkish cuisine to the world. We can also do a modern Turkish cuisine study on the place of fusion cuisine (kitchen combining elements of different culinary traditions) in Turkish culinary practices.”