Under the auspices of the first lady of Turkey, Emine Erdoğan, the program "Meeting of Century Tastes: Turkish Cuisine in Seven Regions" was organized at the presidential residence in connection with the May 21-27 Turkish Cuisine Week. Speaking at the opening ceremony of the exhibition, the first lady of Turkey noted that as a result of the global food systems, local cuisines are declining, and at the same time, there is a great danger to the health of the society.

In her speech, Mrs. Emine Erdoğan touched on the fertile lands of Onadoli, which have been established for thousands of years: "Onadoli is like a knowledge bank of humanity, civilization and cultural development. It is the place of ancestors whose first seeds were planted on the ground tens of thousands of years ago. It has been under the same sky for thousands of years with the same tariff. , and today it is a country of ancient recipes cooked with the same tariffs," he said.

Emphasizing that the culinary treasure inherited from the ancestors came into the world as a result of mixing the thousand-year traditions of the past civilizations, the rich imperial traditions of the Anatolian Seljuks and the Ottomans, Emine Erdoğan said: "Throughout the centuries, the idea of a human-based civilization has been reworked on the counters of Turkish cuisine and shaped our national characters. Like our bodies. "These tables, which unite our hearts, feed our spirit of unity and sharing. From birth to death, from joy to sadness, many of our memories are crowned with the diversity and unifying power of these tables," he noted.

Emine Erdoğan pointed out that Turkish cuisine has revealed very few delicious recipes to the world among the famous cuisines of the world : "Our goal is to introduce our cuisine to the world in a proper way and to preserve our cultural wealth and take it worthy of the future. combined with chefs. By publishing the book "Turkish kitchen with centuries- old recipes", we not only introduced our culinary culture, but also offered our zero-waste and sustainable recipes for the benefit of our people and all humanity .

" We must preserve the original recipes of local cuisines"

Emphasizing that the May 21-27 week dedicated to Turkish cuisine provided unique opportunities for proper promotion of Turkish cuisine, Emine Erdoğan expressed her wish that with the support of all relevant institutions and people, this week will become a traditional meeting around the common table with people of any nationality. Emine Erdogan said , among other things :

"We need to protect the original recipes of local cuisines from the cultural instability created by globalization." After all, as our local producers succumb to the global food systems, not only the unique cultures are eroded, but also the pleasure of eating and drinking becomes useless consumption and we gradually lose our health .

First Lady Erdoğan emphasized that the loss of naturalness of food has a physical harm to a person as well as a moral harm, and continued:

"When tables are replaced by fast-cooking snacks, feelings fade, sensibility decreases, peoples lose their uniqueness and begin to resemble each other. Hearts are also satisfied by traditional tables. A home with cooked food becomes a real home, and the smell of fresh bread gives confidence. The smoke of the oven is the basis of peace and tranquility.We know the value of having a deep-rooted culinary culture that brings together every group in our society around the table with the peoples of many countries that have influenced it for several centuries, and the use of neat, healthy, local and authentic foods is a human right. we believe it will have."

Emine Erdoğan emphasized that any food that is eaten, drunk or eaten gradually loses its naturalness and turns into a toxic state, microplastics are even in mother's milk, and the right to have clean food has become more important .

In this regard, Emine Erdoğan said that he found it valuable to choose "Aegean cuisine", which is known as one of the healthiest cuisines in the world, for the celebrations of the Turkish Cuisine Week held abroad, and "It is not genetically destroyed , did not poison the soil with the seeds of our ancestors, organic fertilizers are grown, and chemicals are not used." "I hope that the products prepared with healing recipes will reach our table without being contaminated by the disease , " he said.

First lady Erdoğan spoke about the importance of Turkish cuisine:

" Turkish cuisine is the name of a miracle that occurs when hard work and patience come together. It is the cooperative work of all skillful hands that plow, sow, plant, harvest, knead, spread, and so on. In every city of our country, there is a human story that is reflected in the product and shaped our hearts. With products registered with a Geographical Indication, we are also protecting the stories that shape who we are. Because the geographic indicator covers all the savings reflected on the ground. I sincerely hope that new international brands will emerge, each of which is valuable and valuable, and I want you to know that I wholeheartedly support any project aimed at protecting local products, regardless of which country they are in."

Emine Erdoğan pointed out that the Ministry of Culture and Tourism has an important role in promoting and preserving the values of Turkish Cuisine, which is a bright gem of Turkish culture, and thanked all the employees of the Ministry for their efforts in the book "Turkish Kitchen with Century Recipes" and during the Turkish Cuisine Week celebrations. said.

Emine Erdoğan expressed his gratitude to the administration, administration and foreign representatives who organized events for Turkish cuisine to gain a decent value on a local and global scale. "I congratulate from the bottom of my heart on this exhibition, which revealed the increasing, but not decreasing, productivity," he said.

In his speech, Emine Erdoğan touched on the events in Palestine under Israeli attacks: "I want to remind you that barbarity in Palestine includes cultural genocide, attempts are being made to destroy a nation in every way, from its clothes to its culture, from its historical buildings to its natural beauty. "We will continue to tell the truth, even if they want to openly steal the culture, history and cuisine of Palestine, like in the story of the crow trying to cling to it," he said.

Emine Erdoğan also wished that all people would gather at the same table in peace and harmony, preserving their diversity.

Fahrettin Altun, Head of the Communication Department under the Turkish Resident , Mehmet Nuri Ersoy, Minister of Culture and Tourism, ambassadors and their spouses, professors, teachers and students in the field of gastronomy participated in the event, presenting the traditional, healthy and waste-free cultural heritage of Turkish cuisine and the wealth of Turkish cuisine. a video clip was shown.

Cultural heritage and culinary culture of 7 regions of Turkey were presented

Before the program, Emine Erdoğan with the head of the Resident General Directorate of Communications Altun and the Minister of Culture and Tourism Ersoy organized by the Resident Directorate of Communications, the natural, cultural beauty, climate and geographical diversity of Turkey, the heritage of ancient civilizations and the cuisine of 7 regions. visited the exhibition and digital display area where culture was presented.

Emine Erdoğan, who inspected the products in the Exhibition Hall of the Presidential Residence, which reflects the natural and cultural heritage and agricultural diversity of different geographical regions from the Aegean to Eastern Anatolia, from the Black Sea to Central Anatolia, received information from the officials.

Products made by traditional crafts of experimental institutes were also included in the exhibition

At the exhibition, Emine Erdoğan also looked at the traditional handicraft products reflecting the Turkish cuisine and table culture of Turkey prepared by the Experience Institutes, which received work within the framework of the project "Weaving a tlas" under his patronage.

Products from 21 geographical regions were also exhibited

In the foyer of the event, Emine Erdoğan also visited the stands containing the products of 21 geographical regions registered in the European Union, which have an impact on many areas such as culture, tourism and economy in the respective region and create added value.

Gaziantep baklava, Aydin figs, Malatya ori g , Aydin peanuts, Milas olive oil, Bayramich fruit, Tashkopru garlic, Giresun dombok walnut, Antakya dessert, Suruch pomegranate, Chaglayanjerit walnut, Gemlik olive, Edremit olive oil, Milas oil olives are sold at these stands. Ayash tomatoes, Edremit Bay green striped olives , Marash powder and Ezine cheese are also included.

In addition, ancestral seeds passed down from the past to the future were presented at the event.

As part of the event, guests were treated to Turkish delight, Turkish coffee and soft drinks.

The exhibition can be visited for 1 month.