Event Title: The Oldest Cuisine Of The World: Food Stories From Anatolia

Location: Laz @ Camden Restaurant  (22th of October) / Kings College  (23th of October)

Country / City: United Kingdom / London

Date: 22th-23th of October 2019

Time: 7.30 pm – 10:30 pm

Event Description: The United Kingdom will be the fifth stop on the 2019 “Year of Göbeklitepe” event series in which Yunus Emre Institute has been promoting the cultural and historical periods of the Turkish Cuisine to the world public through prominent food professionals.

By this means, through its new project “A Pinch of Anatolia”, Yunus Emre Institute will take interested participants on a twelve thousand year exquisite historical journey to understand the history of Anatolian food. Through this journey, the curious will be able to enjoy enlightening talks, workshops and publications brought to them by chefs and projects focused on the deep rooted history of the Anatolian cuisine. 

The project aims to showcase the deep and rich cultural heritage of the Anatolian cuisine. Through discovering and learning about traditional ingredients, recipes, food habits, and crops, the project will teach the art of food preserved throughout history.

Within the scope of the “A Pinch of Anatolia” project, the first large scale event will take place between 22-23 October 2019 in London featuring Turkish Cuisine Researcher and Chef Ömür Akkor.   

Chefs, food bloggers and food writers will come together on the 22nd October for the first day of the event. The first event which will be a supper club will take place at Laz@Camden in London where Chef Ömür Akkor will prepare and serve delightful traditional Turkish dishes including Keşkek, Iza bread, honey and olive oil and dishes from the Hittites such as Hapena, Ali Nazik, Humus, Mud of Heaven and Helva-i Hâkani.

The second day of the event will encompass a talk titled “The Oldest Cuisine of The World: Food Stories from Anatolia” by Ömür Akkor at Kings College London, one of England’s prestigious Universities. The talk will explore the change in the Anatolian cuisine that has occurred since the time of the Hittites. In addition, the traditions of the Anatolian kitchen will also be touched upon. The event will be conducted in Turkish, and a simultaneous translation into English will be available.