Gastronomy Heritage: The Cappadocia Cuisine


Editor: Ezgi Demir Özer
Chefs: Cem Aydoğdu & Melih İçigen

Cappadocia University Press: 27
Gastronomy Series: 1

ISBN: 978-605-74760-6-7

Certificate No: 43348

Series Editor: Ezgi Demir Özer
Redactor: Nurten Bayraktar
Photo Design: Cem Aydoğdu
Photogropher : Hüseyin Zerder & Osman Çakır
Cover Design: Nazile Arda Çakır
Page Design: Adem Şenel

163 p, 22×22 cm.

Keywords: 1. Cappadocia, 2. Gastronomy, 3. Food, 4. Local Cuisine, 5. Heritage.

The first drafts of the book Gastronomy Heritage: The Cappadocia Cuisine, were prepared by the first graduates of the Cappadocia University Cookery Program. The aim was to keep the rich culinary culture of Cappadocia and the gastronomic products representing this culture alive and to transfer them to the next generations. In addition to many written and oral sources for the recipes in the book, an ancient Roman booklet entitled MarcusGaviusApicius: De Re Coquinaria was also used. The recipes that have matured over the years were tested by our chefs in countless tastings. The table setting and food images specific for Cappadocia were carefully designed to give the reader a better picture.

This book, recording the gastronomic heritage of Cappadocia, meets its readers as a study creating menus of high-quality businesses in the region and open a new page in gastronomy tourism. The world-renowned chefs and academics of Cappadocia University will be honoured to support anyone who wishes to use the recipes included in this study.

After her graduation in 2009, Ezgi Demir Özer started her postgraduate education at the Süleyman Demirel University, Department of Food Engineering. During this process, she worked as a scholar for the TÜBİTAK project, as an R&D Specialist for the KOSGEB project and as a researcher in other scientific research projects.  She completed her doctorate in 2018 at the Niğde Ömer Halisdemir University, Department of Food Engineering, where she worked as a research assistant.

Demir Özer continues her duties, which she started as a faculty member and head of the Gastronomy and Culinary Arts Department of Cappadocia University. The author, who takes an active role as an executive and researcher in the projects carried out and supported by the Cappadocia University, continues her research on milk and dairy products, preservation of food with natural preservatives, waste of food, geographical marking and local cuisines.

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