New Entry by Res. Asst. Dr. Ayşe Seray Engin Published in the Tourism Encyclopedia of Türkiye!
A new encyclopedia entry by Res. Asst. Dr. Ayşe Seray Engin, a faculty member of the Department of Gastronomy and Culinary Arts within the Faculty of Fine Arts (FFA) at Istanbul Gelişim University (IGU), has been published in the Tourism Encyclopedia of Türkiye.
The entry, titled “Ödemiş Çekişte Olive Oil,” authored by Res. Asst. Dr. Ayşe Seray Engin, is now available to readers. Focusing on Çekişte olive oil—one of Türkiye’s significant gastronomic products synonymous with the Ödemiş district of Izmir—this study provides a detailed examination of the product's historical development, production process, and distinguishing characteristics.
The entry covers the geographical areas where Çekişte olives are grown, climate and soil properties, harvest periods, and both traditional and modern production techniques. Furthermore, it offers a detailed explanation of the sensory properties and aromatic profile of the olive oil obtained through the cold-press method shortly after harvest, as well as its standing within the extra virgin olive oil category.
The encyclopedia entry also comprehensively details the process by which Ödemiş Çekişte olive oil received its Geographical Indication (Designation of Origin) registration from the Turkish Patent and Trademark Office. The study emphasizes the importance of this registration in terms of product protection, supporting sustainable production, and passing the regional gastronomic heritage down to future generations. Additionally, it highlights how the Geographical Indication registration contributes to the economic empowerment of regional producers and increases the product's recognition at national and international levels.
This entry authored by Res. Asst. Dr. Ayşe Seray Engin serves as an important resource for documenting local gastronomic values and presenting them within an academic framework. The work provides guiding content for academics and industry representatives conducting research in the fields of gastronomy, tourism, and local products.
