The extant cultural wealth of the Turkish people has enormous contributions to the heritage of humanity in all respects. One of them is nutritional habits and culinary culture, an inseparable part of social and everyday life. While the cuisine created by the Turks has affected the eating habits in Europe, the Balkans and the Middle East, it has gained also a rich diversity being affected by the cuisine of such regions. It will be an important step for our history of culture to bring such an heritage to an academic platform in order to be discussed by the experts within the scope of “1st Symposium on the Turkish (Ottoman) Culinary Culture” hosted by Bilecik University.


Rector

Prof. Dr. Azmi ÖZCAN 

           logob The Faculty of Arts and Sciences Department of History
The Platform of Turkish Historians		 logot