Traditional recipes met with gastronomy in Alanya
Alanya University hosted a meaningful event for students and gastronomy enthusiasts wanting to explore the rich heritage of Ottoman cuisine. Chef Yunus Emre Akkor, one of the leading figures in the gastronomy world, shared the intricacies of the Ottoman palace kitchen and the depths of the folk cuisine with students and academics in his presentation titled "The Culinary Stories of an Empire".
The presentation, held at the Şebnem Köseoğlu Conference Hall of Alanya University, attracted significant interest from students and academics. In his talk, Chef Yunus Emre Akkor detailed the historical journey of Turkish and Ottoman culinary culture, explaining the multicultural structure of the Ottoman Empire and its influences on cuisine. He described historical recipes and cooking techniques of Ottoman cuisine, providing inspiring tips on how this valuable heritage can be reinterpreted in modern kitchens. Chef Akkor also shared interesting information about the healthy aspects of Ottoman cuisine.
At the end of the session, the renowned chef answered questions from young gastronomy students and offered guiding advice based on his industry experience. He emphasized the importance of developing original recipes inspired by traditional culinary culture and provided comprehensive information about the dynamics and challenges of the profession. Chef Akkor also visited the kitchens and food laboratories of the gastronomy department at Alanya University and expressed his appreciation for the educational opportunities available in the department. The famous chef noted that the modern facilities provided by the university for young gastronomes are impressive, highlighting that such educational support makes a significant contribution to the qualified workforce in the industry.
Professor Dr. Mehmet Yazıcı, Vice-Rector of Alanya University, shared his thoughts on the event. He stated that the gastronomy events organized at the university contribute to the education and cultural development of students. "Our university places great importance on events that not only limit themselves to theoretical knowledge but also allow our students to interact one-on-one with leading names in their fields. Through the 'Culinary Stories of an Empire' event, featuring Yunus Emre Akkor, our students had the opportunity to learn about the deep-rooted traditions of Ottoman cuisine. This inspired them to embrace local values and carry this richness into the future," he said.
