THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
Related Articles
Award-winning chef Yunus Emre Akkor, who introduced Ottoman and Turkish cuisine to the world, talked about his research on gastronomy and culinary history and food sustainability under the title ‘Culinary Stories of an Empire’ at Sabancı University. Akkor said, “There is a fact that should not be forgotten: Food (dish, meal, course) has no nationality, it has geography. We cannot make a distinction between French, Italian or Ottoman cuisine.”
Sabancı University hosted Chef Yunus Emre Akkor, Ottoman cuisine expert and food historian. In the seminar ‘Culinary Stories of an Empire’ held at the Tuzla Campus of the University, Akkor took the participants on a gastronomic journey in the light of his research on Ottoman cuisine.
“Food has no nationality, it has geography”
Yunus Emre Akkor, who has the State Order in Gastronomy, said in the seminar, which was followed with interest by university members and students:
“There is a fact that should not be forgotten: Food (dish, meal, course) has no nationality, it has geography. We cannot make a distinction between French, Italian or Ottoman cuisine. Real culinary culture passes through understanding history and geography. Food culture is shaped by what geography offers. Anatolia experiences four seasons in the same day. In a geography with historical depth and fertile lands, culinary culture develops accordingly. When history, culture, climate and geographical conditions come together, a unique cuisine emerges. While agriculture was practised in Göbeklitepe 13 thousand years ago, it took 5000 years for agriculture to reach Germany. This is one of our greatest historical advantages. This is why we should understand and develop our culinary culture correctly. Ottoman sultans have a saying: ‘Whatever you do, do it with both hands.’ I started my journey in the kitchen with this understanding. I will continue to add value to the future by taking inspiration from the past.”
Source: gidahatti.com
