Previous Events

09 Dec

Posted at 20:16h # Other Events, Previous Events

The Gastronomic Society of Turkey has donated a collection of books to the Özyeğin University Library.The nearly 250 books—carefully classified and catalogued by the university library team under the meticulous work of the Collection Management department—include both Turkish and international publications printed from the 1970s to the present. Alongside books that explore the culinary traditions and recipes of various regions and communities of Anatolia, the collection also features works on food culture, as well as the Society’s own publication, The Edible Herbs of Our Homeland. The collection has now taken its place on the shelves and is available for...

09 Dec

Posted at 20:11h # Friendly Meals, Previous Events

Venue: TelezzüzDate: September 24, 2025 At their first gastronomic gathering of the autumn season, the Gastronomic Society of Turkey came together on the evening of September 24 at Telezzüz for a very special dinner where flavor met art. As Istanbul’s art season begins, the evening started with a private tour of the “Folia” exhibition at Abdülmecid Efendi Köşkü. Curated by Selen Ansen and Eda Berkmen, the exhibition draws on the dual meanings of the Latin word folia—referring both to nature and to excess. After exploring the enchanting world shaped by the mansion’s architecture and history, the group continued on to Telezzüz,...

14 Jun

Posted at 16:37h # Previous Events, Seminars

“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

Posted at 16:40h # Previous Events, Trips

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

Posted at 11:44h # Previous Events, Trips

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

Posted at 17:18h # Friendly Meals, Previous Events

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

Posted at 15:48h # Previous Events, Trips

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

Posted at 21:05h # Previous Events, Trips

 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

Posted at 20:57h # Previous Events, Trips

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

Posted at 17:18h # Trips

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...