Author: mdd-user-admin
14 Jun “The Future of Food: Air, Water, Soil” Seminar
“The Future of Food: Air, Water, Soil” Seminar Held for the Third Time The “Future of Food: Air, Water, Soil” seminar, organized for the third time by the Gastronomic Society of Türkiye with the product sponsorship of Ingredy, was held on Saturday, June 14, 2025, at the Nadir Gastronomy Platform. The event served as a significant platform for the gastronomy community to discuss the origins and safety of food. Speakers addressed topics such as climate policies, drought-resistant agriculture, bio-pesticides, and water pollution—exploring the foundations of good food through the lenses of air, water, and soil. Moderated by Esin Sungur (President of the...
09 Jun Karaman and Silifke Trip
Before the summer break, the Gastronomic Society of Türkiye embarked on its final culinary journey of the season, this time to Karaman and Silifke. One of the most unforgettable highlights of the trip was the descent into a natural sinkhole located 40 meters beneath the surface, where Karaman’s renowned Divle Obruk Tulum Cheese—made from 70% sheep and 30% goat’s milk—is aged. Exploring the unique geography of Divle village and tasting the cheese offered a rare opportunity to experience this regional treasure firsthand. The regional cuisine of Karaman, where bulgur plays a central role, was well represented through dishes such as...
26 Apr Van Trip
The Gastronomic Society of Türkiye recently completed its very first gastronomy and culture tour in Van. The group had the opportunity to explore the vast historical, geographical, and gastronomical richness of the Van region—an ancient cradle of civilizations—through a comprehensive 4-day journey that spanned from the “Sea of Van” and the Nemrut crater lake to the historical town of Ahlat. Located at a high altitude and known for its robust livestock culture, Van’s cuisine is heavily centered on dairy products. Members of the Society enjoyed the region’s famous and abundant Van breakfast, featuring items such as otlu peynir (herbed cheese), clotted cream, honey, murtuğa,...
24 Feb Turbot in Its Season
Istanbul’s fishing calendar is something locals follow closely—and food lovers know by heart. The months from January to March are prime turbot season. Inspired by this seasonal rhythm, the Gastronomic Society of Türkiye hosted the first members’ dinner of 2025 with the theme “Turbot in Season” at Misina Fish Restaurant. The specially curated menu didn’t just highlight the noble turbot from the Marmara and Black Seas, but also featured other refined seafood dishes presented like works of art. The evening began with Spanish-style marinated anchovies (boquerones), gilthead seabream carpaccio, salmon gravlax, and torik lakerda with Ayvalık olive oil. These were...
15 Feb Painting and Sculpture
On February 15, 2025, Gastronomic Society of Türkiye visited the Türkiye İş Bankası Museum of Painting and Sculpture to admire the works of artists who paint the image of flavor. At the museum, located on İstiklal Avenue, they toured the exhibition Taste and Art, curated by association member Prof. Gül İrepoğlu. The exhibition explored traces of taste, the sociology of flavor, and culinary culture in painting. Comprising six thematic sections, the exhibition presented a feast ranging from fields, vineyards, and gardens to still lifes, from market scenes to shops, from sea harvests to the preparation of food. A specialist art...
04 Dec Cyprus Trip
The Gastronomic Society of Türkiye organized its final gastronomy tour of 2024 to the Turkish Republic of Northern Cyprus (TRNC). The members explored the traditional production of halloumi cheese, one of the region’s main sources of income, which received Protected Designation of Origin (PDO) status from the European Union in 2021. Made traditionally from raw sheep, goat, or cow milk—or a combination of these—and boiled in whey, halloumi was just one of the highlights. Members also experienced the rich culinary heritage of the TRNC, including coriander-flavored olives (chakistes), sour tahini, sun-dried thyme-seasoned meat (samarella), pickled quail eggs, caper pickles, and various...
11 Oct Çal Vineyard Route
October 11–13, 2024 / Denizli - Çal Vineyard Route The Gastronomic Society of Türkiye continued its journey of discovering and supporting the rich gastronomic heritage of our country with a visit to Denizli. For years, the Society has organized vineyard routes and winery tours under the concept of “oenotourism,” emphasizing the importance of connecting with local wine producers, a key element of gastronomy. This time, members visited Denizli, which holds a special place in Turkish winemaking and contributes nearly 40% of the country’s wine production. The region is a viticulture hub, home to the Çal Karası grape and the vast vineyard-covered Güney Plateau,...
27 Sep Matbah-ı Amire Visit
On Friday, September 27, the Members of Gastronomic Society of Türkiye visited the Matbah-ı Âmire, where the intricacies of the Ottoman Palace Kitchen have been preserved over the years, located in the second courtyard of Topkapi Palace, famous for its magnificent chimneys. Led by our esteemed member, Assoc. Prof. Özge Samancı, who is the Head of the Gastronomy and Culinary Arts Department at Özyeğin University and an expert in Ottoman and Turkish culinary history, the Members of Gastronomic Society of Türkiye left Matbah-ı Âmire with valuable insights about the palace kitchen. The visit included the 'tablakarlar' who carried food on trays above...
10 Aug Urla Visit
Members of Gastronomic Society of Türkiye continues to visit restaurants awarded with the "Golden Spoon." For the summer gathering, the destination was Od Urla, the restaurant of chef Osman Sezener, who won the "Turkish Chef of the Year" award in 2019. The day began at the Urla City History Archive, located in the Arditi Mansion, formerly known as the Tekel building. The archive highlights various aspects of Urla's history, social life, and cuisine. The day continued with a tasting menu at Od Urla. The palate was delighted with a salad of purslane, peach sorbet, and Armola cheese, followed by goat cheese dumplings,...