GASTRONOMİKAREPOSITIONING

ANATOLIAN CUISINE

This file contains the contents on organizational details about the project entitled

“Gastronomika: Repositioning Anatolian Cuisine”, which is run by the Institute

of Creative Minds. The visual summary of this file can be reached through the

“About” section on the website of Gastronomika, http://gastronomika.com.tr

While the countries that create a market by labeling their food culture have been enhancing their share of the gastrotourism cake rapidly, the rich Anatolian cuisine gives the impression that it has been left all alone on its own against the kitchens of those that have created their own in-dustries having branded them. However, having considered the interests of the changing trends and academies in this area, some practices to be implemented through the gastronomic process seem to change almost all the prevalent associations created by the Anatolian cuisine so far. Just exactly with this motivation, Gastronomika is a multidisciplinary re-identification project that aims to provide gastronomic culture with new generation visual and auditory identities rather than the connotations associated with the geography and kitchen of Anatolia. Proposing a to-tal perception management that includes a collective of creative profes-sionals of different disciplines besides kitchen chefs and culinary artists, Gastronomika basically aims to educate staff familiar with the Anatolian geography and able to conceive an experimental interpretation of the kitchen in command of its potential and multilingual narrative incurred by the culture as well as the collection of the necessary creative gastro-nomic data to be archived. The number of whose employees reached 25 with its design and research teams, the kitchen, in a sense, redefines the bond of culinary culture with other disciplines focusing mainly on top-ics such as culinary experiments, recipe practices and archiving as well as topics like developing design techniques, creating open source, etc.

Topics: Kitchen, Design, ResearchFunction: Community Kitchen

With its total employees reaching 25, the kitchen of Gastronomika, be-ing hosted by SALT Beyoğlu, has been run by its Design And Research teams since December 2013. The operations catering for the three different aspects of the re-identification mission of Anatolian culinary culture has been sharing the infrastructure of its industrial kitchen at SALT Beyoğlu with the community attacted hitherto, and linking the kitchen to the community through several outdoor activities. Thanks to its #BirTasHasHoşaf campaign for sponsorship, which helps meet-ing the ingredients and personnel, the Kitchen is able to serve its visitors with snacks and meals free of charge. The activities at SALT Beyoğlu have been being supported by means of interdisciplinary and informal training workshops entitled #SezonlukTakvim (SeasonalCal-endar), #Şarapuyumu (WineMatch), #PazarAlışverişi (MarketShop-ping), #ModernMutfağıHacklemek (HackingtheModernKitchen) and #Toprak (Soil).

Through the availability of the public programs at SALT Beyoğlu, Gas-tronomika, being a community project, is open to everyone’s access.

GASTRONOMİKA: SALT BEYOĞLU

Title: Academic Field WorksFunction: Anatolian Cuisine Techniques, Materials and Taste Profiles Research

Hosted by santralistanbul of Istanbul Bilgi University, Gastronomika has been working with a team composed of the academic staff also including preferably students of bachelor’s degree or higher levels and participants of certificate programs as well as a well-equipped kitchen infrastructure and utensils in order to sustain its operations. The cui-sine operates through 17-period and 33-period parallel curriculums, which regulates Anatolian geography cuisine techniques, ingredients and flavor profiles through systematically done research and activities of the Academic Field Works until 2017: Rice, Dryers, Canned and Pickled Vegetables, Pickled and Incense, Soups, Stews, and Casserole Dishes, Oven Dishes, Breads and Pitas, Pastries, Appetizers And Sal-ads, Kebabs, Sorbets And Desserts Syrup, Milk Desserts.

Gastronomika’s 3 teams are actively involved in the academy. The re-search team shares the data obtained by means of source scanning before its chefs improve kitchen techniques by means of qualified ar-chival procedures and classification followed by the design teams that create new generation prototype templates by maintaining the func-tions of Anatolian kitchen design and techniques.

Gastronomika: santralistanbul

The ElBulli Foundation, which has conducted some studies already stated in the literature on branding the Spanish cuisine culture, is one of the official partners of Gastronomika since March 2014. The Gas-tronomika Project constitutes the Anatolian geography contents of the Foundation’s BulliPedia, which may be considered as the Hitchhiker’s Guide to the Galaxy for the kitchen. The database that will archive many countries and regions and will be announced in 2015 to the public is of great importance in terms of the worldwide recognition of the kitchen and processing culture with utensils and formed through centuries offered by Anatolian geography. Istanbul Bilgi University gastronomy students can find training and working opportunities in the production base of the Spanish cuisine which has become a trade-mark taking advantage of this access permit for the ElBulli Foundation through Gastronomika.

An innovative player in the world of gastronomy, Denmark-based Nordic Food Movement, represented by Claus Meyer, Rene Redzepi and their friends, is one of the official partners of Gastronomika pro-ject. Some similarities are observed between Gastronomika and the Nordic Food Lab, which embodies the movement, in terms of mission and methodology. Having created a hot spot in the gastronomy world of the country in a short time in order to re-identify Anatolian cui-sine, Gastronomika has acted together with an international network through a growing number of communities and has proposed to deep-en and to codify the academic dimension of the Project and the field works in Anatolia geography in a kitchen at the santralistanbul campus hosted by Istanbul Bilgi University.

PilafsEntry of rice and pilaf into AnatoliaPilaf-making techniques into Anatolia and its spreadFirst pilaf recipesBean pilaf recipesAnatolian pilafs, recipes, techniques, presentations Advanced pilaf techniques and recipe studies

Dried, Canned and Pickled Vegetables and Fruits(Drying, canning and pickling season begins in August and continues throughout September and October The reason is preparation for the harsh winter. When in November, canned and pickled vegetables are fermented, ready for drying, and the products and recipes are tested.)Anatolian dried food, drying techniques, drying recipesCanning techniques, canning recipes In AnatoliaAnatolian pickles, pickling techniques, pickle recipesAdvanced pickles, canned food and dried food prescriptions

Brine and IncenseOther protection techniques in Anatolia: Smoking, burning, pickles, sweetsAdvanced protection techniques and production of recipes

Soups Anatolian soup stories, techniques and combinationsImportance of soup in the kitchen cultureSoup recipes in AnatoliaAdvanced level soup recipe studies

Stew and Casserole DishesStew and casserole dishes in AnatoliaAdvanced stew and casserole dishes

Oven CookingOven dishes and recipes in AnatoliaAdvanced level oven dishes

PastriesPastry culture, techniques, combinations, history, presentationsPastries and recipes in AnatoliaAdvanced pastries and recipes

Breads and PitasAnatolian bread, wheat, bread culture, presentations, techniques, typesBread recipes in AnatoliaAdvanced breads

KebabsEntry of the culture of Kebab into AnatoliaAnatolian kebab recipes, techniques, types, combinationsAdvanced kebab recipes

Mezes and SaladsMeze culture and historyMeze presentations, meze recipes, historyToday’s drinking houses in Anatolia, mezes, meze recipes and culture of drinking housesAdvanced mezes and recipes

Sorbets and Syrup DessertsCulture of sherbet in Anatolia, sorbets, recipes, combinationsAdvanced sorbetsAnatolian syrup desserts, recipes, combinationsAdvanced syrup sweets

Dairy DessertsAnatolian dairy desserts, recipes, combinationsAdvanced dairy desserts

Gastronomika Movement and StatementsGastronomika Project has an urban characteristics. At present, Here are some major causes of Gastronomika’s existence: Anatolian consumer is passive, and they aren’t aware enough of the Anatolian gastronomy culture and many issues surrounding it, but they know their lands. They respect for seasonality. They are aware of the fact that the act of eating is a starter of small talks on many topics. Therefore, they may be discuss-ing topics related to gastronomy such as design, history, and sociology. Gastronomika adopts the principle of knowing the people of Anato-lian geography and taking all their ideals and realities into considera-tion. For the aforementioned people to achieve the minimum awareness about the topics listed above, first, their kitchen must turn out to be “preferable enough” through a long ranging perception management. Along the way to the final destination, Gastronomika divides its target community into the groups as age/income, awareness/inclination using two different statements:

Aware of the culture of the geography in which he lives and a variety of disciplines affecting this culture, and who experiences that the sociali-zation can also take place in the venues other than just for consump-tion, and who reaches the minimum awareness as to respect the earth and seasonality, a Gastronomika follower is pushed towards taking ac-tion related to his geography deprived due to some humanitarian factors such as primarily population growth and climate changes at the second step of project statements.

In particular, as regards the activities conducted with the highly con-scious people in the experiemental kitchen, the comments on the tra-ditional recipies bears the aim of recommending new practices about the use of utensils, and some other methodologies apart from “recipe guardianship” can also be used to protect the cooking culture. Gas-tronomika explores the food culture of past civilizations that have lived in Anatolia, collects today’s recipes, archives them, and examines the optimum value by making interpretations. It does research and displays various prototypes by studying the interaction between disciplines such as design, history and sociology.

Considering these data, it tries to estimate the future of the food culture in Anatolia, does some creative futurewise gastronomic research and experimentation. Gastronomika, in creating its audience, first and espe-cially motivates the new generation to recognize the materials bestowed on them by their geography, to interact with material and inculcates them to self-cater their meals. It helps them realize the existence of the disciplines directly affecting the kitchen and dining culture, and the individuals achieving the awareness eventually takes an activist role in order to take the lead for the future of their geographies.