Registered Tastes of Turkey, Geographical Indications

Registered Tastes of Turkey: Geographical Indications

This book, which presents an inventory of Turkey's geographical indications, will contribute to the preservation of local tastes and local cuisines.

Authors: Derya Nizam, Raşit Çavaş

Book Language: Turkish

Print Date: 2021

Number of Pages: 424

Paper Type: 1. Pulp

Size: 17 X 22.5 cm

In recent years, chefs have been highlighting the origin of the ingredients they use to differentiate themselves from their competitors. Knowing where the ingredients used in cooking come from, how they are produced or grown has become more important now. There is a concept in French that describes the relationship of food and drink with the place: Terroir. This concept draws attention to the relationship between taste and space and is used to describe the system based on cultural and ecological factors that determine this relationship.

This concept, which we call "taste of the place" in Turkish, also refers to the relationship of rural communities with the physical environment in which they live. “Taste of the place” presents a model of local agriculture based on the historical relationship that has developed over generations between people and places, between culture and nature. In this sense, “taste of the place” is used to express the interaction of human ingenuity and curiosity with the natural features of a place. Rural communities determine the environment in which they live through their daily life practices. At the same time, the environment they live in determines their knowledge, skills and behaviors. People and places have been in constant interaction throughout history.

Food has shaped human history, determined the cultural habits of communities and their relations with nature. Therefore, food is not just an object. It is a set of practices that represent a place. It's a tradition. It carries the effects of geography. It is a communication process that establishes social relations from farm to fork. Local foods are the embodiment of the knowledge and skills of rural communities. Local cuisines bring different communities together and weave bonds between these communities. Local foods continue to bring together producers and consumers, cooks and tasters, rural and urban communities.

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