Projects and Objectives
- Collecting Ottoman period books on food culture and transcribing them into modern Turkish.
- Researching, recording and applying the cooking techniques of provincial Turkish cuisine and historical Ottoman cuisine.
- Collecting traditional kitchen utensils, forming an archive of pictures of kitchen utensils, and in some cases reproducing such utensils.
- Researching, classifying and conserving the heritage fruit, vegetable, pulse and cereal varieties used in provincial Turkish cuisine.
- Identifying local producers of traditional food products and making these products available.
- Identifying experts on cooking traditional local dishes and holding seminars at which they can demonstrate the preparation of these dishes.
- Providing the necessary infrastructure for culinary tours that will involve local people and make a practical contribution to the preservation of provincial and rural culinary culture.
- Holding international seminars at which foreign and Turkish food researchers can meet and exchange information.
- Holding lectures on international educational and non-governmental organizations that focus on traditional and contemporary foodways.
- Encouraging students to specialize in various different branches of culinary research.
- Organizing events at which retired professional cooks share their knowledge and skills with young people
- Providing theoretical and practical experience for cookery teachers.
- Organizing practical demonstrations of Turkish cookery for leading Turkish and international chefs.
- Providing support for projects conducted in cooperation with YESAM by institutions and individuals
- Building an archive of written and visual documentation.
