16 September 2026
The cultural heritage of Turkish Cuisine shared with students!
Assoc. Prof. Murat Doğan, an academic member of Istanbul Gelisim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts, participated in a talk titled “Turkish Culinary Culture” organized as part of the May Festival by the Department of Gastronomy and Culinary Arts at Doğuş University Faculty of Art and Design.
Held at Doğuş University Dudullu Campus, the event addressed the historical development of Turkish cuisine, its significance as cultural heritage, and its place within contemporary gastronomic practices. The talk was attended by Department Head Asst. Prof. Furkan Demirgül, Assoc. Prof. Süleyman Akkaş, Asst. Prof. Görkem Teyin, and students.
The cultural heritage of Turkish cuisine was discussed
As a speaker at the event, Assoc. Prof. Doğan evaluated the transformation of Turkish culinary culture from past to present and emphasized the importance of traditional production and consumption practices in the transmission of cultural memory.
Assoc. Prof. Doğan noted that Turkish cuisine should not be regarded merely as a collection of recipes, but should also be considered in relation to social habits, local production practices, and intergenerational cultural transmission.
Traditional flavors met with participants
As part of the event program, a kazandibi tasting was held under the title “The Dance of Fire and Sugar.” During the talk, revani, one of the traditional desserts of Turkish cuisine, was also served, offering participants the opportunity to experience different flavors of the culinary tradition.
The tasting activities also helped highlight traditional methods of preparation and presentation from the perspective of gastronomic culture.
The role of gastronomy education was emphasized
Assoc. Prof. Doğan drew attention to the importance of gastronomy education in preserving Turkish cuisine as cultural heritage. He emphasized that introducing younger generations to traditional culinary knowledge and bringing this heritage together with contemporary gastronomic practices is important for cultural sustainability.
The event concluded with a question-and-answer session, during which students had the opportunity to ask academics about topics related to Turkish culinary culture and gastronomy.