The "Türkiye's Gastrodiplomacy Model: The Heritage Table" programme, organised by the Directorate of Communications of the Presidency of the Republic of Türkiye, concluded in Gaziantep with the participation of international media delegations.
The programme was held within the scope of "Turkish Cuisine Week", an initiative aimed at highlighting Türkiye’s culinary and cultural heritage and its role in promoting cultural diplomacy and intercultural communication.
Dr. Gözde Kirişçioğlu stated that the programme offered participants the opportunity to discover Türkiye’s rich culinary heritage and table culture while also providing valuable insights into gastronomy’s role as a tool of cultural diplomacy and international rapprochement.
On the final day, participants toured historical and culinary sites in Gaziantep, designated as a UNESCO Creative City in gastronomy. The tour followed a cultural route that began in the Bey neighbourhood and ended at a traditional coffee roastery, where participants learnt about the city’s architectural and cultural heritage.
The tour included visits to several important landmarks, including Kurtuluş Mosque, traditional Antep houses, and the Mustafa Kemal Atatürk Museum, his 19th-century residence. The museum displays a replica of the room where Atatürk stayed during his visit, as well as some of his original personal belongings. The Atatürk Library was also visited.
Participants learned about the city’s urban memory and its distinctive social and cultural fabric.
The media delegation also took part in tasting sessions featuring some of the most renowned traditional foods and beverages, including the popular katmer, Turkish baklava, and Menengiç coffee. Menengiç coffee is made from the fruit of the Terebinth tree, which is common in Southeastern Anatolia. Standing out with its unique blend of pistachio, pine, and coffee aromas, this coffee is an integral part of the region’s traditional coffee culture.
Participants were also introduced to traditional dessert-making techniques. The place of the traditional creamy, pistachio-filled katmer in local food culture and its international fame were underlined, and a special session was held at a coffee roastery on the serving rituals of Menengiç coffee and its historical role in the social life of the people of Gaziantep.
The programme continued at the Culinary Arts Centre in the Erikçe district, where special workshops on the preparation of traditional Gaziantep dishes were held, along with presentations on the nutritional values of local products. The tasting sessions allowed participants to discover flavours that reflect the depth and diversity of Gaziantep cuisine.