Guest students had a culinary experience

IGUTÖMER guest students visited the kitchen of IGU Gastronomy Department. It was offered Hünkârbeğendi (eggplant puree with cheese), Tuzda Kuzu (sheep cooked in salt), artichoke with orange sauce and Sütlaç (rice pudding) in the organized program. Lecturer Levent Demirçakmak guided the guest students away from cooking.

As the guest of the organization, IGU Secretary General and Head of Gastronomy Department Assist. Prof. Dr. Serdar Çöp said: “With the idea that gastronomy is a culture, that international guests have a new cuisine experience is an important factor in the integration of that culture and language learning. Especially when the local cultural dishes are introduced with regular activities, it also attracts many international guests to that region. In terms of gastronomic tourism, the increase in the budget allocated to food and beverage and the search for taste in order to gain new experiences are becoming increasingly important. Awareness of the values of a country in terms of gastronomy and speaking the language of that country are two important cultural elements that complete each other.”

Assist. Prof. Dr. Serdar Çöp thanked to the guest students who attended in the organization and those who contributed to the organization.