Turkish Cuisine Promoted through the Exhibition “Meeting Point of Centuries-Old Flavors” in seven regions

Under the auspices of Emine Erdoğan, the wife of President Recep Tayyip Erdoğan, the exhibition “Meeting Point of Centuries-Old Flavors: Turkish Cuisine in Seven Regions” showcases objects and handcrafted products from Turkey’s rich gastronomic culture.

As part of the “Turkish Cuisine Week” promotional events, the exhibition was inaugurated at the Presidential Complex Exhibition Hall by Emine Erdoğan and Minister of Culture and Tourism Mehmet Nuri Ersoy, on May 22. The exhibition, which is organized by the Presidential Directorate of Communications, aims to introduce Turkey’s rich culinary culture to the world.

Visitors are greeted in the foyer area of the exhibition with a video starting with the words, “Everything started with a single grain of wheat on this land.” Subsequently, they move on to rooms specially designed for the Mediterranean, Marmara, Aegean, Central Anatolia, Black Sea, Eastern Anatolia, and Southeastern Anatolia regions.

EACH ROOM FEATURES REGION SPECIFIC HANDCRAFTED ITEMS

Each room features region-specific handcrafted products, objects, geographical beauties, and model designs prepared by the Ankara Olgunlaşma (maturation) Institute. Additionally, each section highlights the culinary culture of the respective region through displayed videos of local dishes.

Prominent displays in the exhibition include a model orange tree in the Mediterranean section, a model of the Ancient City of Ephesus and an artichoke-themed dinner set in the Aegean section, a model of the dome of Topkapi Palace in the Marmara section, and models of fairy chimneys and hot air balloons in the Central Anatolia section.

EXHIBITION ALSO EMPHASIZES REFLECTIONS OF TURKISH HOSPITALITY IB CULINARY CULTURE

The exhibition also emphasizes the reflections of Turkish hospitality in culinary culture, featuring copper serving utensils unique to different cities, handcrafted motifs, and ceramic designs.

Furthermore, visitors have the opportunity to peruse the book “Turkish Cuisine with Centuries-Old Recipes,” prepared under the auspices of Emine Erdoğan with the support of the Ministry of Culture and Tourism. The book contains detailed recipes of many local delicacies from the seven regions of Turkey.

The exhibition, which opened as part of Turkish Cuisine Week from May 21-27, will be open to visitors for one month.