Home / Food / Gastronomy

Gastronomy

İZMİR CULINARY CULTURE ASSOCIATION ESTABLISHED…

Press release… Volunteers who set out to introduce Izmir’s culinary culture to the world started their activities.Sibel Önbaş, Founding President of İzmir Culinary Culture Association: “We will ensure that İzmir cuisine is included in the UNESCO Creative Cities Network” İzmir Culinary Culture Association started its activities. While the foundation of …

Read More »

FAMOUS BUFFALO CREAM OF BOLU REGION GETS GEOGRAPHICAL INDICATION…

Bolu’s famous water buffalo cream was registered by the Turkish Patent and Trademark Office and received a geographical indication. Bolu (a northwestern province in Turkey) Chamber of Commerce and Industry Chairman Türker Ateş said, “Afyon’s cream is famous. Bolu’s buffalo cream is also famous. From now on, we will say …

Read More »

ANCIENT MARDIN CUISINE TAKES THE STAGE…

Mardin Artuklu University (MAU) and its project partner MARSEV signed an implementation protocol with the Ministry of Industry GAP Regional Development Administration within the scope of the “Ancient Mardin Meals Are On The Stage – Now It’s Time Project”. MAU Rector Professor Dr. İbrahim Özcoşar, in his statement, said that …

Read More »

“VAT REDUCTION THROWS A LIFELINE TO THE FOOD AND DRINK SECTOR”

The food and drink sector recorded around a 20% increase in mobility following the government’s decision to reduce value-added tax (VAT) to 1% to boost consumption and cushion the fallout of the pandemic on the industry. Ramazan Bingöl, chairman of the Association of All Restaurants and Suppliers (TÜRES), told Anadolu …

Read More »

ERZURUM WATER CHEESE PASTRY GETS REGISTRATION…

Erzurum Commodity Exchange had received Geographical Indication Certificates for Civil Cheese, Göğermiş Cheese and Stuffed Kadayıf with its application to the Turkish Patent and Trademark Office (TURKPATENT) in previous years. By adding “Erzurum Water Cheese Pastry” (Erzurum Su Böreği) to this list, Erzurum Commodity Exchange has now protected another product …

Read More »

“THE AUTHENTIC BAKLAVA MADE OF HONEY SHERBET”

Press release… Indicating that honey has been used since ages in the sherbet of baklava which is the indispensable flavour of the feasts, Honey Gourmet Ahmet Bağran Aksoy said, “The first production year of industrial sugar in our country, known as granulated sugar, is 1926. But baklava and other sherbet …

Read More »

GASTRONOMIC CITY GAZİANTEP OFFERS HIGH TASTES WITH AUTHENTIC DRYINGS…

Dryings such as peppers, zucchini, eggplant and acur (white cucumber) dried in the gastronomic city of Gaziantep with natural methods took their place on the ropes of the high hills of the city. In the gastronomy branch included “Creative Cities Network” of UNESCO and is known as Turkey’s “drying warehouse”, …

Read More »

TURKEY; POTENTIAL HUB FOR SUSTAINABLE GASTRONOMY…

Turkey boasts profound resources to practice sustainable gastronomy thanks to its natural beauty, traditional recipes, and cultural heritage, according to a culinary expert. “Turkey’s natural beauties, traditional recipes digested over civilizations rooted within the boundaries of the country, cultural heritage, unique ingredients which are grown in diverse geographies and climates, …

Read More »

SMYRNA BOYOZ EN ROUTE FOR ISRAEL…

Press release… Smyrna Boyoz on the way to Israel… Smyrna Boyoz, adopting the motto from Izmir to the world, continues to export without slowing down despite the coronavirus. Musa Turan, Mim Group CEO, said that Smyrna Boyoz will take its place on the shelves of supermarkets in Israel in the …

Read More »

THE END OF THE BREAKFAST BUFFET!

Due to COVID-19, the beloved self-serve travel perk is no more. Here’s what you can expect to wake up to instead There’s a particular pleasure to the travel ritual of waking up in crisp hotel sheets, meandering downstairs, and finding a fully stocked breakfast buffet splayed out before you. Then there’s …

Read More »