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A Reference Book by Aegean Exporters’ Associations: Turkish Tastes

A Reference Book by Aegean Exporters’ Associations: Turkish Tastes

Turkish Tastes
A Reference Book by Aegean Exporters’ Associations- Turkish Tastes

Turkish food is a widely used term that is mostly associated with delicious ingredients, street food experience, and positive feelings. Both consumers and professionals may think of a Mediterranean diet, a Middle Eastern cuisine, a variety of kabobs, and Turkish coffee when they are asked about Turkish food. However, while Turkish cuisine is enjoying the country’s thousands-year-old history and being a cross-path of various civilizations, it has its unique tastes and particular cooking techniques. Therefore, the purpose of this book published by Aegean Exporters’ Associations is exactly to address this ambiguity.

The organization desires to bring clarity and give a broader perspective to both consumers and professionals who want to enjoy Turkish cuisine by its richness and authenticity, and nutritious ingredients. In doing so, the organization hopes that consumers will make better food and nutrition choices whereas professionals will deepen their knowledge and compare similar cuisines and ingredients more accurately.

A Reference Book by Aegean Exporters’ Associations: Turkish Tastes-Chef reading book

Click here to download Turkish Tastes e-book

‘In this book, which we prepared with the Harrah College of Hospitality at the University of Las Vegas and Nevada Restaurant Association, we included up-to-date and useful information about our sectors, the products we export, Izmir’s gastronomy center Urla, and its famous chefs and street delicacies to end consumers, chefs and other professionals with. Considering the importance of cooking at home, which has increased in importance with the pandemic, we also included traditional Turkish Cuisine recipes and recipes that US consumers know and love.’

Jak Eskinazi, Chairman, Aegean Exporters’ Associations
A Reference Book by Aegean Exporters’ Associations: Turkish Tastes-Kazim Guler

‘The responsibility of all hospitality education institutions is to instill in its students a strong sense of curiosity, the need to understand the history and culture of an area, and the understanding that one must search far and wide for products and services that will enhance their guests’ experiences. Students must also understand that the health and safety of their guests is of the utmost importance – not only in the accommodations they provide, but also in the foods they prepare and serve.

It is for all the above reasons that the Harrah College of Hospitality at the University of Nevada, Las Vegas is delighted to partner with the Aegean Exporters’ Associations on this important cookbook. In reading and using this book, we hope the reader comes away with a sense of curiosity and an appreciation of Anatolia, a region that is known for its history, culture, and incredible food products. All the ingredients listed come from the Anatolia region in Türkiye and are available worldwide. The recipes represent the components of the Mediterranean diet, and illustrate that food can be both healthy and delicious.’

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Stowe Shoemaker, Ph.D., Dean, Harrah College of Hospitality, University of Nevada, Las Vegas

‘For decades, chefs and restaurant enthusiasts alike have flocked to Las Vegas hoping to take part in the culinary scene. This city is recognized by many to be the premier culinary destination in the world, but these accolades did not come by chance. The success of our chefs and restaurants is earned after years of mastering technique, developing an eye for innovative creations, and using the finest quality ingredients from across the globe.

murray mackenzie-Michelle Vietmeier-shoemaker-kazim guler-serap ünal-A Reference Book by Aegean Exporters’ Associations: Turkish Tastes

We are excited to partner with the Aegean Exporters and UNLV to access the highest-quality ingredients and latest in education. Partnerships like this will provide an opportunity to showcase the use of authentic regional ingredients to our restaurant partners, chefs, and students. Proper education on the creative utilization of these high-quality ingredients in our Foundation and ProStart curriculum will benefit our industry and will result in more diverse and innovative dishes. Our association shares a commitment, along with UNLV and other community education establishments to prepare the next generation of culinary professionals and enthusiasts.’

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