Well , what are the most important factors that cause our local tastes to be appreciated in traditional Turkish cuisine and Anatolian cuisine culture , which has a " fusion " experience of thousands of years ? If our deep-rooted tastes from history are made with real values and original cooking techniques, why do they become indispensable tastes...
06/20/2019
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Our Rich Variety of Local Tastes Are Our Culinary Treasures We Should Introduce to the World...
Coord. Chef Ahmet ÖZDEMİR
The magnificent flavors in the rich and rich food archive of traditional Turkish cuisine are coming to light a little more every day. Thanks to the volunteer flavor carriers in the local cuisines, Turkish gastronomy is getting richer with the diversity of gastrodiplomacy and gastronomy tourism .
While Turkish cuisine promotions around the world gain a little more development every day, our local delicacies are recognized and appreciated a little more in our local cuisines and all over the world.
Well , what are the most important factors that cause our local tastes to be appreciated in traditional
Turkish Culinary Culture and Anatolian cuisine culture , which has a " fusion " experience of thousands of years ? If our deep-rooted tastes from history are made with real values and original cooking techniques, why do they become indispensable tastes for those who do not know our own culinary culture?
Our geography is the geography where civilizations in the world existed and disappeared, religions and prophets lived, which caused the bloodiest wars due to the sovereignty of the greatest empires. Our geography is the geography where the first life in the settled order was established, according to the known historical studies that the whole world looks at with envy.
In our regional cuisines in Mesopotamia, where the breezes of history are still experienced in the eastern and southeastern provinces, our local delicacies, which are prepared with various cooking techniques by our mothers, grandmothers and family elders as our regional flavor carriers, have started to take their place in world cuisines as well as in our family tables.
Today , when the results of the culture and taste researches in gastronomy are examined , we see that some popular groups in Turkey, who are pretentious and fascinated with foreign cuisines, started to lose their popularity, especially in the second quarter of 2021.
Although the spread of sympathy towards foreign cuisines in both visual and print media and internet publications is encouraged by some foreign food brands today, when we consider the past years, it is evident with gastronomy studies that it is no longer in demand by the Turkish nation.
Traditionally, Turkish cuisine lovers, who have devoted themselves to Turkish cuisine from tents to palaces and who work for the future of Turkish cuisine in their own way and within their means, are extremely pleased with this positive picture about the admiration of our local tastes.
Never no. Now and in the future , the popularity and popularity of Turkish cuisine in the world should be further increased. Here, in the culinary community, especially the world-renowned Turkish cuisine chefs have a great responsibility. In addition, associations, federations and confederations that maintain their existence in order to protect the interests of Turkish cuisine and to ensure its applicability in Turkey and in the world with its real values have a great responsibility.
Of course, these alone are not enough. Priority and importance should be given to studies that can only be achieved with government support on a global scale. These can be from restaurant concept types to large organizations and festivals with Turkish cuisine in big cities and metropolises outside of Turkey .
It is not enough just to carry out relevant studies. After the studies are done, committees that investigate their reflections on the relevant public should be established and negative and positive thoughts should be recorded and examined by the relevant professionals.
After the necessary examinations, necessary measures should be taken to avoid making the same mistakes as a result of criticism in the next organization in Fairs and Festivals, and positive research should be carried out on what can be done better and this should be reflected in the studies.
Our Local Culinary Treasures...
All of the studies carried out in this field, based on the idea of "us, not me," and a sense of responsibility, with individual and institutional opportunities, will definitely achieve success in their own right. The important thing is that all the kitchen promotion and restaurant promotion work are done consciously with the right methods.
In this regard, if the personal and corporate interests in financial terms are strictly kept in the 2nd and 3rd plan in the studies carried out with the aim of promoting the Turkish cuisine in Turkey and in the world, more positive and positive results will be waiting for our celebrations of success in the future of our cuisine.
One of the only conditions for the increase of the regulars of Turkish cuisine in the world is to be able to accurately convey the preparation stages of the products used in the content together with the cooking techniques and the deep-rooted history of our own values and food varieties, which is bound to the real Turkish food culture in our geography, away from pretense.
Before I finish my article, I would like to spare a few lines for my Vocational Volunteer Brothers.
My dear fellow volunteers; You are important to our kitchen. You will carry us, our profession and our cuisine to the future. Prepare yourself well for our professional future in the history of cookery in Europe and in the world , by being much more successful than us in molecular gastronomy , culinary science and new culinary trends, (
Local Culinary Treasures) with your academic superiorities ...
Do not forget that; Medals and certificates of achievement that you receive or are given to you without any success do not make you knowledgeable and successful. "The important thing is not to be popular, but to be knowledgeable." Research the history of food by not being one of the chefs in need of "Treatment" due to ignorance and foreign pretension in our community . Our principle by saying our kitchen first; If we don't know about us , educate yourself on the answer to the question who knows...
When you can combine knowledge with experience and professional ethics, you will be successful in your career. If you can combine them with the understanding of Ahilik, it means you have achieved perfection. Do not try to see the point you have reached, because you cannot see it. Others see or hear this and reach you somehow.
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Deep-rooted Culinary Tradition Uniting Different Geographies, Discovering Traditional Turkish Cuisine, Claiming the Culinary Heritage of Geography…
Ahmet Ozdemir
Coord. Executive Chef
International Restaurant and Cuisine Consultant
Ottoman and Turkish Cuisine World Volunteer Ambassador
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The original text, which is accepted as a source, is as follows. Google translation was used for the necessary language change.