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CULINARY ARTS CENTER – YESAM
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EVENTS
Helva Culture and Helva Talks in the Ottoman Palace
A Seminar Dedicated to Rice Pilaf
The Amazing Versatality of Bulgur
Diyarbakır Cuisine
Yogurt; The Obvious yet Hidden Secret of Turkish Cuisine
The Culinary Aspects of Olive Oil
Anatolian Cuisine through the Eyes of the Itinerants
Traditional Bread Baking Method; Pileki Bread
Cultural Roots of Baklava
The Culinary Culture of an Ancient City; Sagalassos
Porcelain and Glassware at the Topkapı Palace Kitchens
Copper and Silver Kitchen Supplies used at the Topkapı Palace Kitchens
The Importance of Pickles in Turkish Cuisine
Powerful Scent: The Spice Market
Olive and Olive Oil Culture on both Sides of the Aegean Sea
Multicultural Istanbul Cuisine
History of Wine in Turkey
İstanbul Markets throughout History
Artisanal Foodshop Keepers of İstanbul
Bread and Civilization
Bone-dry Freshness; Dried Vegetables in Turkish Cookery
Offal Culture in Turkish Cuisine
Karagöz in the Kitchen
17. Century Ottoman Cuisine
History of Wine in Anatolia
The history of “Mantı” revealed
A Culture from the past
Sherbets in Ottoman Culinary Culture
Ottoman Confectionary Seminar By Mary Işın
Ottoman Confectionary Seminar By Mary Işın
Turkish Cuisine was represented in Mexico City
Roots of Anatolian Culinary Culture Seminar at Yesam
Tables of Artists
YESAM hosted Aylin Öney Tan for a seminar on rituals that evolve around Wheatberry
Premiere of Tables of Istanbul
An esteemed cup of Turkish Coffee...
Population Exchange and their Culinary Cultures
Ode to the previous Ramadans
Tastes of Ilgaz and Küre Regions at NAR Restaurant
A Breeze from Ilgaz mountain
Tastes of Ramadan
YESAM’s first English seminar on Turkish Cuisine
Assyrian Cuisine
Gaziantep Cuisine
YESAM hosted Students of Yücel Cultural Foundation.
Honey conversations at YESAM
Tastes of 500 Years; Sephardic Cuisine
Tastes of Slow City
A Delightful Journey to the Balkans
Universe began with bread
Chocolate Academy Chefs visited YESAM
Tastes from the further side of Rumelia...
NAR Gourmet introduces Mobile Olive Oil Production truck at YESAM
Seminar on “Pastirma” was held at YESAM - Culinary Arts Center
*Ateşbaz-ı Veli Culinary Culture Award goes to YESAM
Artichoke Stew with Lamb
YESAM hosted students from Università della Svizzera Italiana
YESAM Seminar on Olives of Anatolia
A Seminar on History of Chocolate at YESAM
Tastes of Paphlagonia
19th Century Istanbul Cuisine Seminar at YESAM - Culinary Arts Center
Istanbul Rum Cuisine
A Feast of Cheese at YESAM – Culinary Arts Center
Christmas Tree, Christmas, Central Asia Turks, Mesopotamia and Anatolian Traditions
Macedonian Cuisine at YESAM (Culinary Arts Center)
Cuisine of Istanbul Armenians at YESAM
From Kultepe to Erciyes, Cuisine of Kayseri
YESAM and Lufthansa Take Turkish Cuisine to the Skies
Antioxidant Wild Herbs of Autumn Seminar took place at YESAM...
Giresun- The Hidden Cuisine of Black Sea
Mardin: The city of Stone, Faith, and Flavor
YESAM Director Represents Turkey at International Culinary Event
Quality Olive Oil
Chefs from Lyon visited YESAM and tasted Turkish Cuisine at Nar Lokanta…
Organic Agriculture and Wine Production
Sephardic Cuisine
Flavors of Spring
Vedat Basaran discusses ongoing programs at the Culinary Arts Center (YESAM)
YESAM featured on Spanish TV Program “Callejeros Viajeros”
Our Culinary Culture through Time
NAR Gourmet Hosts Olive Oil Workshop
From Rumelia I - Bosnian Cuisine
Discovering the Culinary Culture of the Aegean Region
Turkish Cuisine Through the Ages - The Republic Period
Parents of Robert College Students Lunch at NAR
A Tour Devoted to Tasting World's Most Delicious Pine Nuts...
NAR Restaurant Commemorates The 90th Anniversaryof the Greek-Turkish Population Exchange
Exquisite Flavors from Western Anatolia
Annual Western Anatolia Olive and Olive Oil Culture Tour
Chefs tasted NAR Early Harvest Olive Oil
Turkish Cuisine Through the Ages - The Ottoman Period
A Cultural Tour to Safranbolu and Saffron Harvest
Mushroom Season began at YESAM
Turkish Cuisine through the Ages -The Seljuk Period
“Rose: The Symbol of Love”
Fisherman celebrated Bluefish day at YESAM
Turkish Cuisine through the Ages
Exploring the Olive Oil Culture of Ayvalık
Turkish Delight and Akide Candy
Bartın - Amasra - Safranbolu Food Culture Seminar and Tasting
Ayvalık, A Trip To Remember; TCF-YESAM's First Cultural
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