Bartın’s Culinary Culture Introduced during Turkish Cuisine Week at BARÜ
21 Mayıs 2026
At a program held at Bartın University (BARÜ) as part of Turkish Cuisine Week, Bartın’s gastronomic heritage was discussed within the framework of history, culture and art.
A program was held as part of Turkish Cuisine Week in cooperation with the Bartın Governorship, Bartın and its Surroundings (BARÜ) History-Culture Researches and Research Center, and the Bartın Provincial Directorate of Culture and Tourism, with the aim of preserving, promoting and transmitting Turkish culinary culture to future generations. Hosted by BARÜ, the event titled “Bartın from Image to Cuisine: Memory, Space and Table” opened with the participation of Bartın Governor Dr. Nurtaç Arslan.
BARÜ Rector Prof. Ahmet Akkaya, Bartın Provincial Director of Culture and Tourism Özlem Koçak, and Prof. Melek Sarı Güven, Director of Bartın and its Surroundings History-Culture Researches and Research Center, delivered the opening speeches of the program.
Rector Akkaya stated that Bartın has a significant cultural heritage not only through its natural beauties but also through its culinary culture, and said, “Bartın is a living memory, not only with its sea, river and wooden houses, but also with its cuisine. As universities, we are institutions that preserve, sustain and carry the city’s cultural heritage into the future. Making local values visible through scientific studies is of great importance for enabling younger generations to reconnect with their own culture. This program will also leave a valuable mark on Bartın’s cultural memory.”
Following the opening speeches, the musical performance titled “Melodies of the Cuisine,” presented by Assist. Prof. Dr. Reha Sarıkaya, Assist. Prof. Dr. Ceren Doğan and Res. Assist. Dr. Ümit Koç from the BARÜ Faculty of Education, was well received by the audience.
In the panel session, Assoc. Prof. Dr. Sunay Akkaya from the BARÜ Faculty of Education first informed the participants on “Anatolian Culinary Culture and Its Symbolic Dishes.” Lecturer Dr. Dilek Coşan from Balıkesir University talked about the city’s local flavors under the title “Bartın Cuisine and Dishes.”
Res. Assist. Ömür Göktepeliler from the BARÜ Faculty of Education addressed the reflections of culinary culture in works of art with his presentation titled “Kitchen Images in Turkish Painting.” Expert Historian Tülin Başpınar shared insights into “Ottoman Cuisine,” while retired teacher Serap Erol introduced local recipes and culinary experiences rooted in cultural memory in her presentation titled “Bartın Dishes from My Grandmother’s Kitchen.”
The event also included a tour of an exhibition featuring works that reflect Bartın’s culinary culture and gastronomic heritage.
BARÜ Communication Coordination Office
Fotoğraflar
Haberler
