Turkish Cuisine through the Ages

Seminar on Turkey’s Regional Culinary Cultures and Traditions was held at YESAM on January 26th, 2012.

Nevin Halici discussed ‘Turkish Cuisine through the Ages’ at YESAM (Culinary Arts Center), followed by a sampling of Central Asian dishes prepared by Dr. Halici.
Many of the natural food products we consume today originate from a large geographical swath spanning from the Mediterranean all the way to Central Asia. This geography also coincides with the Spice and Silk Roads once frequented by tribes seeking access to food sources. Throughout history, western empires are known to have turned east to gain access to these sources – causing heightened human activity and interconnectedness that have positively influenced world cuisines today. Among those, we will focus on the evolution of the Turkish cuisine by tracing its origins to Central Asia and tracking its transformation through the Seljuk, Ottoman and the Republic periods. Our focus on the Turkish cuisine will combine theoretical knowledge with practical applications under Dr. Nevin Halici’s tutelage.

ABOUT NEVİN HALICI

Nevin Halici, an expert on Turkey’s culinary culture, is the author of numerous culinary books published in Turkish and English. She holds a Bachelor’s degree from Gazi University in Ankara in Family Economics and Nutrition. She received a ‘Cookery Certificate’ from London Institute’s City of Guilds in 1986. She earned a Master’s from Seljuk University in 1991 with a thesis titled A Study on Winter Foods in Konya from Past to Present.’ She returned to Gazi University to receive her PhD in 1975. Her thesis was titled ‘A Study on the Dishes of the Black Sea Region.’ She later taught at various vocational training institutes in Izmir and Konya before retiring in 1999. Dr. Halici continues to work during her retirement on various projects, including lectures and seminars, as well as a weekly column in the Zaman Daily.

Lecture video is in Turkish.