Cappadocia Gastronomy; Cappadocia is a unique tourism destination. What about gastronomic tourism? Unfortunately, the food and drink culture of the region has never been brought to tourism. Once upon a time, Turkey tours were made on the axis of Cappadocia-Pamukkale-Kusadasi/Ephesus after Istanbul. It was an almost ossified tour route. Unfortunately, it was not possible to talk about gastronomy tourism in any of them, including the Istanbul leg.
Istanbul has now become a gastronomy destination with a wide variety of eating and drinking opportunities. Kuşadası and Pamukkale are no longer an absolute stop. However, in Cappadocia, which maintains the primary importance of Turkish tourism in Anatolia, it cannot be said that no significant progress has been made in terms of gastronomy, except for a few special efforts. Especially the local dishes and local products could not be brought into tourism.
The region, which is unique with its extraordinary natural structure and historical heritage, could not add its gastronomic values to its natural and historical cultural assets. However, the region has a very rooted and diverse food culture, especially viticulture, vineyard products and wine. However, for some reason, gastronomy has always been in the background.
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Gastronomy Studies in Cappadocia
Cappadocia Gastronomy; Now there is hope for the future. Cappadocia University (KÜN) is carrying out important studies to bring the food culture, which is an important part of the cultural heritage of the region, to the light of day. It records local dishes and local flavors; Together with their students, they are making projects to bring them into tourism. KÜN started to provide education in the field of gastronomy with the 2-year cookery associate degree program opened in 2005, and undergraduate and graduate education began in a short time.
In addition to this professional practice-oriented program, the Department of Gastronomy and Culinary Arts was established in 2018 and is structured in a way that will simultaneously develop students’ business and culinary skills in the food and beverage sector. The department, which will give its first graduates this year, also aims to focus on the local culinary culture and to equip its students in this direction.
Cappadocia Gastronomy; This point is very important, because it is extremely important for the graduates, who will continue their professional career in most regions, to have a good command of the culinary culture in the region, to know the local ingredients well, to be in direct contact with the producers, and to ensure the sustainability of the food culture and agricultural practices.
Cappadocia Gastronomy; Of course, education alone is not the solution. Permanent publications, research and documentation are also very important. Recognizing this shortcoming and accepting working on this issue as a social responsibility, KÜN aimed to make publications that will be the main source for the recipes of the local cuisine with the collaboration of the Gastronomy and Culinary Arts and Cookery Departments, and the book “Gastronomy Heritage: Cappadocia Dishes” was published by KÜN in 2021.
in Cappadocia, which maintains the primary importance of Turkish tourism in Anatolia, it cannot be said that no significant progress has been made in terms of gastronomy, except for a few special efforts. Especially the local dishes and local products could not be brought into tourism.
In addition, within the scope of the “Cappadocia Gastronomy Inventory Project”, the gastronomy products of the region are determined by the students and lecturers, and the recipes are collected with their histories and stories. Hopes for the future grow with the bright young people who grow up within KÜN, and the values of the past are carried to the future with them.
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Cappadocia Gastronomy Inventory
Cappadocia Gastronomy; When it comes to Cappadocia cuisine, there is a wide spectrum. The provinces and districts of Aksaray, Kayseri, Kırşehir, Nevşehir, Niğde have an extremely rich culinary heritage. Moreover, the culinary culture of not only these lands but also the immigrants who came with the exchange is rooted here. The recipes are very colorful and varied. If you want to take a look at an amazing gastronomy world, stay tuned to our site.