The Gastronomy Cappadocia project is being conducted by the instructors and students of the Cappadocia University Gastronomy and Culinary Arts Department and Culinary Arts Program, and is supported by the Cappadocia University Scientific Research Projects Unit.
The objective of the project is to prepare an inventory of the local cuisine, the cooking methods and equipment, the regional food products, and the restaurants and chefs of the Greater Cappadocia Region, and to promote the recognition and popularity of this inventory. The prepared inventory will serve as a source for future studies contributing to the scientific field and our national culture.
Anatolia is one of the few regions in the world with such diversity in climate, and by extension, in flora and fauna. This richness has turned Anatolia into a centre of attraction for many different cultures throughout history, and the use of these resources by various cultures has given rise to a unique gastronomic wealth. Thanks to the project, this rich gastronomic inventory of Greater Cappadocia, comprising the provinces Nevşehir, Aksaray, Kayseri, Kırşehir and Niğde, will be documented and passed down to future generations.
The Ministry of Culture and Tourism of the Republic of Turkey reserved a special place for gastronomy in the 2023 Tourism Strategy of Turkey Plan, and places special emphasis on subjects relating to sustainable gastronomy in its tourism policies. Within this framework, the main policy objectives are the creation of a national gastronomy inventory, the development of gastronomic brands, the branding of products having geographical indication and the commercialisation of local foods. Gastronomy Cappadocia Project aims to contribute to the sustainable gastronomy policies of Turkey.
Gastronomy is a significant factor in the promotion of countries, being an integral part of the tourism experience. In Turkish tourism, gastronomy comes second behind package tours in terms of visitor expenditures. The presence and diversity of a local cuisine in a tourism destination is a significant draw for visitors. The fact that a destination has a particular food culture to be experienced by visitors allows the destination to stand out from other regions, providing a competitive advantage. The promotion of local cuisine, local restaurants and local food products is crucial. The Cappadocia Region is one of the leading tourism centres in Central Anatolia, famed for its countless natural and historical beauties, while its gastronomy is not very well recognised. The rich inventory compiled within the context of the Gastronomy Cappadocia Project will be shared with the whole world through the gastronomikapadokya.com website, contributing to tourism in Cappadocia.
Cappadocia University
