Turkey’s unique flavors and culinary culture will be showcased to the world during the Turkish Cuisine Week from May 21-27. The week will be celebrated through various events both domestically and internationally. Under the patronage of Emine Erdogan, a program and exhibition titled ‘Meeting Point of Centennial Tastes: Turkish Cuisine in Seven Regions’ will be organized at the Presidential Complex in Ankara.
The event will feature a video showcasing the richness of Turkish cuisine, highlighting the reflections of Turkey’s geographical diversity and hospitality on its culinary culture. It will emphasize that Turkish cuisine is not only about dishes but also about sharing culture, tradition, and camaraderie. Guests will learn how food in Turkish cuisine is a means of connection and communication.
Guests will have the opportunity to explore the rich culinary culture of different regions of Turkey during the program. The exhibition and digital experience areas set up at the Presidential Complex Exhibition Hall will also be open for visitors to enjoy. Visitors will be able to see kitchen tools and equipment, handmade weaving works, and table settings from various regions of Turkey.
The exhibition, which will be open for a month, will also introduce geographical indication products from different regions of Turkey. This event aims to promote Turkish cuisine, culture, and heritage to a global audience. The Turkish Cuisine Week is a platform to showcase the diversity and richness of Turkish flavors, while also emphasizing the values of hospitality, sharing, and togetherness that are integral to Turkish culinary traditions.
Overall, the Turkish Cuisine Week aims to celebrate the heritage and diversity of Turkish cuisine while promoting cultural exchange and understanding. It will provide a unique opportunity for visitors to learn about the traditions, customs, and values associated with Turkish cuisine. Through its various events and activities, the week will serve as a platform to showcase the beauty and richness of Turkish culinary culture to a global audience. The program will also emphasize the importance of preserving and promoting traditional culinary practices for future generations.
