THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
Related Articles
Press release…
Aegean Exporters’ Associations (EİB) will cooperate with Izmir University of Economics for the inclusion of Turkish cuisine in the curriculum of the University of Las Vegas William F. Harrah Tourism and Hotel Management School.
Birol Celep, Vice Chair of EİB, said, “Within the scope of the promotional project we are carrying out, we focused on products that we are among the leading countries in the production and export of the Aegean Region all over the world.”
Stating that these consist of their leading food products such as seedless raisins, dried figs, olives, olive oil, fruit and vegetable products, seafood, medicinal and aromatic herbs and oil seeds, sea bass and sea bream, Birol Celep noted, “We are one of the most important actors of the Mediterranean diet, which is one of the consumption types related to healthy nutrition, which is becoming more important day by day. We wish to share all this knowledge, experience and competencies we have with the University of Las Vegas.”
Pointing out that the cooperation will provide a valuable resource regarding the richness of Anatolia, which is an indispensable part of the Mediterranean diet as well as being one of the richest culinary cultures in the world, Celep concluded his words as follows:
“Likewise, we will have entered the agendas of future restaurant managers, chefs and purchasing directors who will decide to buy, during university years. In this context, our academicians from Izmir University of Economics Department of Gastronomy and Culinary Arts and Las Vegas University Tourism and Hotel Management School came together last week to create a road map that will embody our cooperation. In this direction, we will deliver the course contents that we will prepare meticulously at the beginning of the 1st Term next year. The University of Las Vegas will also add the content we have presented in the appropriate course curricula to spread over 2 semesters in the following years.”
