The Turkish Culinary Culture Atlas and Encyclopedia Project, carried out by the Presidency of the Atatürk Culture Center, was introduced during the gala program of a festival held at a thermal hotel in Afyonkarahisar.
The project aims to preserve Turkish culinary culture by transferring it to the digital environment and pass it on to future generations. The presentation delegation included Atatürk Culture Center President Assoc. Prof. Dr. Zeki Eraslan, along with members of the scientific and executive boards.
Prepared in three languages
The work is being prepared in Turkish, English and French, with the aim of increasing the visibility of Turkish cuisine nationally and internationally. The project also aims to contribute to the preservation of intangible cultural heritage and to gastronomic diplomacy.
Digital map to comprise eight sections
The project's digital map will comprise eight sections covering the influence of Turkish cuisine across Türkiye's seven geographical regions and five continents. The encyclopedia is planned to consist of eight volumes.
Afyonkarahisar's traditional culinary culture, local products and dishes will also be included in the project dossier. The city is part of the UNESCO Creative Cities Network in the field of gastronomy.