Çukurova Development Agency (ÇKA), which carries out its activities under the General Directorate of Development Agencies of the Ministry of Industry and Technology, has allocated a budget of 12 million TL to develop tourism in the region. Gastronomy tourism will be the priority in the supports to be realized within the scope of the Destination Management Small Scale Infrastructure Program in Tourism.

Making a statement about the program, ÇKA General Secretary Lutfi Altunsu said, “ Destination Management in Tourism Small Scale Infrastructure Program with a total budget of 12 million TL in order to increase the added value obtained from tourism and increase the number of tourists and tourism revenues in the region by developing tourism in the Çukurova Region within the scope of a destination-oriented approach He said they announced.

Support between 500 thousand and 2 million TL will be provided
Emphasizing that within the scope of the program, a minimum of 500 thousand TL and a maximum of 2 million TL will be provided to the projects, Altunsu announced the eligible applicants as public institutions and organizations, local administrations and local administration unions, professional organizations that qualify as public institutions and universities. Altunsu stated that while determining the priorities of the program, the types of tourism that can be developed in sub-regions are taken into consideration and the districts are classified accordingly.

New Talents to Professional Kitchens
Gastronometro, which has made great contributions to the sector with its studies in the field of education, provided the subject of Geographical Marked Products to the curriculum of approximately 65 thousand students studying in the field of food technology and food and beverage services in vocational and technical schools within the scope of its cooperation with the Ministry of Education. The goal is to reach 650 thousand students in 10 years. In this context Turkey’s 50 instructors from all sides, were given theoretical and practical training in Gastronometro on Geographical marked products.
In Gastronometro, which also provides Horeca trainings consisting of practical and theoretical contents to metro employees and industry professionals, a total of 240 training programs have been organized and 1,920 hours of training have been given so far. Approximately 3,400 people were reached in these trainings. It promotes Turkish cuisine in the world by hosting international organizations.
In addition to these, Gastronometro also participates in the Sirha Fair, which brings together the professionals of the Horeca sector with the world’s leading chefs and sector employees, and provides material and preparation support for the European qualifiers for the Bocuse d’Or Chefs Competition, which is considered as the Oscars of the chef world. Providing training to Turkish chefs on advanced culinary techniques and innovative recipes with the participation of famous chefs from Basque Culinary Center, one of the most prestigious culinary arts schools in the world, Gastronometro is also among the sponsors of Gastromasa, one of the most important organizations in the international gastronomy world.

Gastronometro, the meeting center of chefs, has been building a bridge between the national and international gastronomy world by hosting internationally recognized chefs, including Michelin star chefs, in the last two years. The center, which has brought together 17 master chefs, 6 of which are Michelin-starred, with 1,500 industry professionals so far, holds special workshops for Metro customers and business partners with the participation of these award-winning chefs.

Used as a technique to preserve foods in vinegar or salty acidic water, pickle making has been part of the food culture of many societies for thousands of years. Turkey also has an important place in our culture and traditional cuisine from our table without missing pickles, full of healthy and delicious food for the winter months, especially when prepared in suitable conditions. Stating that pickles, which are a good example of fermented foods, have very healthy probiotic properties for the digestive system thanks to the live microorganisms in them, Altınbaş University Gastronomy Department Inst. See. Merve İşeri Uzunoğlu shared the points to be considered for homemade healthy and delicious pickles. “ALL TOOLS SHOULD BE WASHED AND Rinsed”
He said that the beneficial bacteria found in the intestinal and stomach flora regulate digestion and that the pickle helps to regulate the flora of the body with these beneficial bacteria found in abundance.

Uzunoğlu pointed out that the conjugated linoleic acid formed during the making of pickles has cancer-preventing effects in the researches.

“It is very important to stick to the recipes while setting the pickles. Changing the amounts may cause the spread of harmful bacteria as well as spoil the products to be pickled. At the same time, it should be made sure that all the tools and equipment used are clean and there is no food residue. For this, all tools and equipment with hot detergent water. It should be thoroughly washed and rinsed with.

Gastro City
The International Gastronomy Festival, which is held between 11-12 September every year in order to introduce the gastronomy city Gaziantep and its delicious cuisine from the sun and the soil to the world, started this year with the name of the 3rd International Gastroantep Harvest Days. is celebrated with the name of harvest days due to corona virus measures.

While many activities such as exhibitions, competitions, corteges and concerts held in previous years were canceled in this year’s program of the festival, whose program scope was reduced due to the measures taken within the framework of the pandemic, the program includes antep harvesting, sire production, various workshops and panels. Gaziantep, located at the north-west end of the Mesopotamia region, which he started to make, is located in a unique geography where the Mediterranean and Black climates in the region are transmitting. Countless different types of agricultural products can be grown in Gaziantep with the effect of both the climate and the fertile soil. Mesopotamia cereals, Mediterranean ‘in fruit and vegetables Far East spices, the products grown in Gaziantep in çıktı.2015 revealed the junction of Gaziantep UNESCO’s Creative Cities Network (UNESCO Creative Cities Network), the first involved in the field of gastronomy from Turkey The Gastroantep Harvest Days will start on September 11 this year with a panel on Pistachio harvest, Şire making and Women’s entrepreneurship, which have become a brand with their color and taste. The events will be broadcast live in digital environment for gastronomy lovers.

The 4th International Adana Taste Festival made a magnificent final with a delicious program on Sunday, October 11th. All over the world, and due to the outbreak of coronavirus, which is effective in Turkey’s Adana Governorship theme of the festival, which was hosted digital this year, “the island with Inspiring All Colors” y. The 4th Adana Taste Festival, which witnessed colorful scenes for 3 days with culinary workshops, gastro shows, tasting sessions, interviews, stories of the leading flavor brands of the city without a physical meeting, crossed the borders of Adana and met with large masses in the digital world. Steven Raichlen greeted “Adana, the Land of Meat” from the other side of the world. The festival, where special guests were hosted, street by street Adana flavors were discovered, and we witnessed the stories of the city’s centuries-old plane trees, the festival brought together many world-famous special guests with festival lovers. One of the world’s most famous meat experts, American chef, writer and television star Steven Raichlen, who is the first name that comes to mind when meat and barbecue is mentioned, greeted “The Land of Meat Adana” from Miami, USA. The author of more than thirty books on the grid, in many countries, from Japan to the United States television shows that aired Raichle, he said he visited Turkey many times and loved Turkey, he said.

Turkey Kitchen
All over the world, and due to the outbreak of coronavirus, which is effective in Turkey’s Adana Governorship theme of the festival, which was hosted digital this year, “the island with Inspiring All Colors” y. The 4th Adana Taste Festival, which witnessed colorful scenes for 3 days with culinary workshops, gastro shows, tasting sessions, interviews, stories of the leading flavor brands of the city without a physical meeting, crossed the borders of Adana and met with large masses in the digital world. Steven Raichlen greeted “Adana, the Land of Meat” from the other side of the world. The festival, where special guests were hosted, street by street Adana flavors were discovered, and we witnessed the stories of the city’s centuries-old plane trees, the festival brought together many world-famous special guests with festival lovers. One of the world’s most famous meat experts, American chef, writer and television star Steven Raichlen, who is the first name that comes to mind when meat and barbecue is mentioned, greeted “The Land of Meat Adana” from Miami, USA. The author of more than thirty books on the grid, in many countries, from Japan to the United States television shows that aired Raichle, he said he visited Turkey many times and loved Turkey, he said.

Beykoz University Gastronomy and Culinary Arts Department academic staff member Prof. Dr. Y. Birol Saygı said, “One of the most important health habits in order to preserve memory is eating a Mediterranean diet. The Mediterranean diet is a diet plan based on “eating” instead of a regular diet plan. Everyone young and old should add this diet, which is based on the traditional cooking and eating habits of the neighboring countries of the Mediterranean, into their lives. ” Not being able to remember a familiar name that comes to the tip of his tongue or forgetting where he put an object is one of the unpleasant situations that we all experience… Memory loss can occur at any age; Young people and middle-aged people can also experience forgetfulness. Of course, “forgetfulness”, which happens to everyone occasionally, is more common in older ages.

“Reduce the risk of dementia”

Beykoz University Gastronomy and Culinary Arts Department academic staff member Prof. Dr. Y. Birol Saygı says that aging alone is not the cause of cognitive decline. Respect, “When significant memory loss occurs among older people, it is often not due to aging, but to organic disorders, brain damage or neurological diseases. People can prevent cognitive decline and reduce the risk of dementia by gaining some basic good health habits. One of the most important of these is eating a Mediterranean diet… ”he says.

The Metro Turkey Gastronometro Director Max Thomae said: “Gastronometro, bearing traces of the centuries brings to light the true potential of the Turkish culinary culture and represents a new approach that contributes to the development of world gastronomy trends. There is a brand new gastronomy adventure every day in the Gastronometro and we enjoy experiencing this adventure together with our stakeholders. We do not see gastronomy only as an art of eating and drinking, but beyond that, we adopt a new generation gastronomy approach guided by taste lovers who think about taste, research and, most importantly, follow their dreams. For this reason, it is our priority to understand gastronomy professionals, to share their dreams and to inspire them. In order to realize this priority, we do not limit ourselves to only following the gastronomic trends of the time; We aim to be a gastronomy actor that personally determines these trends. ” said.

Approximately 2 thousand 500 new products were developed with R&D studies
R&D and product development studies are carried out on the Gastronometro platform. Metro Turkey, does not bring any food product on the shelf without the consent of the chief Gastronometro their own branded products. While nearly 2,500 products have been developed since 2015, 400 basic pastry products were listed under the brand name of Metro Chef in the sortiment study that lasted 1.5 years for professional pastry products.

In addition, product tasting tests performed with 35 volunteers consisting of Metro employees in the Sensory Analysis Laboratory was established in Turkey Gastronometro. Here, Metro’s own branded products are developed together with professional chefs with product expertise, and an average of 70 products per year are tested in terms of performance and kitchen use. For the last year, sensory analyzes of these products from the eyes of the consumer have been carried out together with panelists.

The interviews and panels section of the festival will start with the interviews that journalist Cüneyt Özdemir will give with Adana Governor Süleyman Elban and Adana Metropolitan Mayor Zeydan Karalar.

During the sessions to be held within the scope of the festival, ideas will be exchanged on new developments, researches, productions, problems and solutions in the gastronomy sector for two days. Some of the names that will be speakers in the sessions; American academic and author Johanna Mendelson Forman, International Project Expert, MDD Board Member Scion Hösükoğlu, Le Cordon Blue Country Director for Turkey Laurel Ertan Tüysüzoğlu, Gastronometro Business Development Manager, we know Betul and Kırklareli University Lecturer Ali Cakir, President of the MDD Board and Milliyet Newspaper Columnist Zeynep Kakınç, Hürriyet Newspaper Writer, Food & Travel Executive Editor and MDD Board Member Ebru Erke, MDD and Turkish Coffee Culture and Research Association Vice President Osman Serim, Bahçeşehir University Lecturer, Consultant, Author Reha Tartıcı, MDD Board Member, Slow Food Izmir Bardacık Union Leader Nedim Atilla, Slow Food Adana Union Leader Pırıl Bilici, Tarsus Slow Food Leader Yasmina Lokmanoğlu, ÇUKTOB President, TURYID and TÜROFED Board Member Tayyar Zaimoğlu, Özyeğin University Gastronomy and Culinary Arts Department Head Assoc. Dr. Özge Samancı, Futurist Hotelier Cem Kınay, Adana Provincial Culture and Tourism Director Sabri Tari, Mediterranean Advertisers Association Chairman and Tourism Today Editor-in-Chief Haluk Özsevim.

Festival lovers; While visiting the “Taste Stops” hosted by Chef Türev Uludağ, Peruvian chef Bruno Santa Cruz and Italian chef Matteo Bertuletti during the 4th Adana Taste Festival; On the other hand, in the “Adana Local Food Workshop” hosted by Aliye Gümüş, the author of Gastronomy Magazine, she will be able to watch the traditional cuisine of Adana women. Viewers also; He will have the opportunity to get to know the harvest and production processes of the local products and the street flavors. “Turkey Master Chef” television program chiefs will visit the city.

4. International Istanbul Festival of Taste, primarily Adana Metropolitan Municipality, including Adana district municipalities, Çukurova Development Agency, Adana Chamber of Commerce, Adana Chamber of Industry, Adana Commodity Exchange, Adana Hacı Sabancı Organized Industrial Zone, Mediterranean Exporters Union, Turkey Hoteliers Federation, Turkey It is supported by many institutions and organizations such as the Association of Travel Agencies, the Association of Tourist Guides, the Association of Çukurova Touristic Hoteliers, the Association of Kitchen Friends, the Adana Chefs and Pastry Association, and the Çukurova Chefs Association.

The 4th International Adana Taste Festival made a magnificent final with a delicious program on Sunday, October 11th. All over the world, and due to the outbreak of coronavirus, which is effective in Turkey’s Adana Governorship theme of the festival, which was hosted digital this year, “the island with Inspiring All Colors” y. The 4th Adana Taste Festival, which witnessed colorful scenes for 3 days with culinary workshops, gastro shows, tasting sessions, interviews, stories of the leading flavor brands of the city without a physical meeting, crossed the borders of Adana and met with large masses in the digital world. Steven Raichlen greeted “Adana, the Land of Meat” from the other side of the world. The festival, where special guests were hosted, street by street Adana flavors were discovered, and we witnessed the stories of the city’s centuries-old plane trees, the festival brought together many world-famous special guests with festival lovers. One of the world’s most famous meat experts, American chef, writer and television star Steven Raichlen, who is the first name that comes to mind when meat and barbecue is mentioned, greeted “The Land of Meat Adana” from Miami, USA. The author of more than thirty books on the grid, in many countries, from Japan to the United States television shows that aired Raichle, he said he visited Turkey many times and loved Turkey, he said.

Food has been one of the most important needs of the survival process throughout human history. Humans have shown a continuous development process from the first ages to the present in order to realize activities such as nutrition, shelter and rest in order to realize their desire to survive instinctively. This has led to the formation of some rules of the act of eating and drinking, which is the cornerstone of our subject. The rules of eating and drinking, which have changed and developed over time and still continue to develop, have created unique traditions and customs in each society. With the changing food habits and this rapid rise in gastronomy, the preferences of the consumers started to change rapidly. This endangers the sustainable fabric of both the people and the traditional aspect of gastronomy. This is where artisan foods come into play. When the definitions in the literature are examined, the word artisan is defined as the product produced by the craftsman and activities that require a special skill.
Due to the ongoing Covid epidemic in 2020, people’s concerns about healthy eating have also started to increase. This has increased the interest in natural and traditional foods. This is where the craftsmen stepped in, using the best and natural ingredients, combining it with old-world methods, both protecting the sustainability of traditional foods and benefiting from healthy nutrition. The best way to do this is through artisan foods.

Used as a technique to preserve foods in vinegar or salty acidic water, pickle making has been part of the food culture of many societies for thousands of years. Turkey also has an important place in our culture and traditional cuisine from our table without missing pickles, full of healthy and delicious food for the winter months, especially when prepared in suitable conditions. Stating that pickles, which are a good example of fermented foods, have very healthy probiotic properties for the digestive system thanks to the live microorganisms in them, Altınbaş University Gastronomy Department Inst. See. Merve İşeri Uzunoğlu shared the points to be considered for homemade healthy and delicious pickles. “ALL TOOLS SHOULD BE WASHED AND Rinsed”
He said that the beneficial bacteria found in the intestinal and stomach flora regulate digestion and that the pickle helps to regulate the flora of the body with these beneficial bacteria found in abundance.

Uzunoğlu pointed out that the conjugated linoleic acid formed during the making of pickles has cancer-preventing effects in the researches.

“It is very important to stick to the recipes while setting the pickles. Changing the amounts may cause the spread of harmful bacteria as well as spoil the products to be pickled. At the same time, it should be made sure that all the tools and equipment used are clean and there is no food residue. For this, all tools and equipment with hot detergent water. It should be thoroughly washed and rinsed with.