Ottoman Cuisine by EMU Tourism Faculty Students

Within the framework of GAST 411 Ottoman Cuisine course, Eastern Mediterranean University Tourism Faculty Gastronomy and Culinary Arts Program 3rd year students prepared a menu based on Seljuk Cuisine under the supervision of famous Chef Ömür Akkor on 5 November 2014.

The menu which included an array of meals from Seljuk Cuisine was presented to Tourism Faculty Dean Prof. Dr. Mehmet Altınay, Vice Dean Prof. Dr. Hasan Kılıç, academic staff member Assoc. Prof. Dr. Turgay Avcı, EMU Public Relations and Press Office Director Derviş Ekşici, EMU Social Media Coordinator Raziye Nevzat, academic staff members Assist. Prof. Dr. Güven Ardahan and Kurtuluş Özbaşar, Doğrusöz Banquet Magazine editor Salih Doğrusöz, Oscar Hotels head chef Sait Tepay and a group of press representatives.

EMU Tourism Faculty academic staff member Assist. Prof. Dr. M. Güven Ardahan stated that following the Culinary Arts associate program, 80 new students enrolled in Gastronomy and Culinary Arts undergraduate program. After Assist. Prof. Dr. Ardahan, Vice Dean Prof. Dr. Hasan Kılıç provided information about Chef , Ömür Akkor.

Who is M. Ömür Akkor?

Famous gourmet chef Ömür Akkor researches the local and forgotten cuisines of Turkey. For this purpose, Akkor visited all provinces and villages of Bursa and recorded their meals. Within a period of six months, Akkor compiled these recipes in a book called "The Bursa Cuisine", which is the first cook book representing the regional food culture with a history of 500 years. The book which was first published in March 2009 contains 140 recipes which also appeared in the world cuisine literature. His book "The Cuisine of Seljuk" won the Gourmand World Cookbook Award and the Best Local Cuisine Book Award in 2009.