'A Plate of Grass Meal' Exhibition Built the Bridge Between Generations

A Plate of Grass Meal Exhibition Built the Bridge Between Generations
'A Plate of Grass Meal' Exhibition Built the Bridge Between Generations

The “A Plate of Herb Meal” exhibition, which aims to transfer grass dishes made from edible wild herbs and herb culture between generations, was opened in İzmir. Speaking at the opening, President Soyer said, “Dishes made from wild herbs met with the heritage of ancestors and the discipline of gastronomy. We saw both the dishes made by our aunts and the dishes created by the young people in the light of science. There is a big meeting here. It is very valuable to bridge this and bring the two cultures together.”

Mayor of Izmir Metropolitan Municipality Tunç Soyer, opened the documentary photography exhibition titled “A Plate of Herb Meal”, which was realized as a result of the joint work of a team of six photographers from Izmir. Izmir Metropolitan Municipality Mayor to the exhibition at Ahmed Adnan Saygun Art Center Tunç Soyer's wife Neptün Soyer, İzmir Metropolitan Municipality Deputy Secretary General Ertuğrul Tugay, culinary researcher-journalist-writer Nedim Atilla, İzmir Bakırçay University faculty member Prof. Dr. Adil Alpkoçak, Head of the Department of Culinary Arts and Gastronomy at Yaşar University, Assoc. Dr. Seda Genç, faculty members, village women and young chefs attended. The exhibition, which will be open until September 30, was realized with the support of İzmir Metropolitan Municipality and Yaşar University.

The exhibition both builds a bridge between generations and revives cultural heritage.

President, aiming at the intergenerational transfer of herb dishes and herb culture made from edible wild herbs grown in İzmir. Tunç Soyer“Today is a big day for us. We are opening the Izmir International Fair. We've been working on it for months. It is at least as meaningful and valuable in this project. I would like to thank my teacher Adil and his friends for this work. A city of 8 years is not known for its extraordinary historical heritage and gastronomy. My teacher and his team will reveal the gastronomic heritage of the city with their interest in this subject. This geography has been the meeting point of cultures. Together they grew their bread. A city of many colours, sounds and breaths, İzmir is unfortunately not known for its rich gastronomy. It was a work that affected the awareness of this city, which was the occasion for this. Building such a bridge and reviving the intangible cultural heritage is very meaningful. Dishes made from wild herbs met with ancestral heritage and gastronomy discipline. We saw both the dishes made by our aunts and the dishes created by the young people in the light of science. There is a big meeting here. It is very valuable to bridge this and bring the two cultures together. It may not be a magnificent step, but it is a very big job with deep scars. I congratulate our women and our youth,” she said.

We've seen what can be read from a plate of grass food

Expressing that they are proud of carrying out the study, İzmir Bakırçay University faculty member Prof. Dr. Adil Alpkoçak said, “This is a work we are excited about. After five months, I am very happy to receive the products of this work. We both created our exhibition and wrote our book with 14 edible wild herbs and the product outputs of the meals prepared by our aunts and young chefs selected from 14 different villages. We saw what could be read from a plate of grass food. The kitchen of the work at the back of the exhibition is also very nice. I hope this exhibition and book will be useful for human and social sciences. "This is the first time I feel so excited," he said.

14 weeds studied

While carrying out the project, a total of 14 edible weeds were studied, including bostan, foxglove, sorrel, poppy, mallow, nettle, ivy, radica, tangle, labada, curry, radish, sea beans and sea cowpea. With the project, they cooked with fourteen herbs selected from fourteen aged women from different villages of Izmir. Adil Alpkoçak, Nejat Gündüç, Veyis Polat, Aylin Telef, Ayşegül Çetinkalp and Yılmaz Bulut made the photo shoots and video recordings of the project. The coordination of the project was carried out by Yaşar University's Head of Culinary Arts and Gastronomy Department Assoc. Dr. Seda Genç conducted it.

In the project supported by İzmir Metropolitan Municipality Department of Culture and Arts, the Practice Kitchen of Yaşar University Gastronomy and Culinary Arts Department was used for the shooting of young chef candidates.

Günceleme: 03/09/2022 12:08

Similar Ads

Be the first to comment

Comments