Gelisim News

Students prepared a gastronomic magazine that includes new dietary trends

Istanbul Gelisim University (IGU) School of Applied Sciences (UBYO) Gastronomy Department students, first in Turkey publish more than 30 magazines about the new nutrition trends under 'Artisanal Course'.

IGU UBYO Department of Gastronomy within the scope of 'artisanal Course' by Lect. Tolgahan Tabak a first in Turkey, the student has published more than 30 magazines about new trends in nutrition by bringing together journalism with gastronomy. The magazines, which contain many topics ranging from gastronomy puzzles to healthy eating suggestions, were put in the library of the university.
Head of Department of Gastronomy at IGU UBYO Asst. Prof. İsmail Hakkı Tekiner stating that the subjects that can be studied or searched for most occupations are limited but the gastronomy is out of this, said: “Gastronomy is in a close or remote relationship with almost all science branches. In this respect, it is a pleasure to approach the gastronomy, which separates from other fields, from a scientific point of view and from a social point of view. It could be as effective as the branches of engineering, culture, history, religion, sociology, psychology, fine arts, and the communication area. I am pleased with the fact that our students have clarified their knowledge given in a new course with a product”.
“WE CARRY PUZZLE OF THE GASTRONOMY TO THE KITCHEN SERVICE”
Stating they would continue their work in magazines with different concepts in the field of gastronomy Lect. Tolgahan Tabak said: “Students even brought gastronomy puzzles to the services. While waiting for customers to order in restaurants, we have created a project where they will learn and have fun in the field of gastronomy and we will start piloting next month with many chains of restaurants”
THEY SHARE NEW RECIPES
Gastronomy students Dilara Dallı and Rumeysa Özayyıldız, speaking about the magazines they published with the name of GastroKeşif, talked as follows:
“We created our gastronomy project by making a discovery, experiencing the environment and transferring our experiences with different information. In order to contribute to the Turkish cuisine, we also shared our new recipes with our readers. We made the location choices by giving priority to Turkish dishes. Our aim was to discover the unknown places and make more recommendations to our readers without making the old-new distinction in Istanbul”.