CULINARY LESSON IN TİRE MARKET
After Seferihisar, the pioneer of Citta Slow (Yavaş Şehir) movement, Izmir University of Economics is too, as a representative of Slow Food movement, educating its students.
The students of Izmir University of Economics, the Department of Culinary Arts and Management continue their studies by promoting Slow Food (Yavaş Yemek) movement. The students are visiting local markets around Izmir and buying healthy products from the domestic producers and cooking. Each student is given 20TL and is allowed to make his/her own budget and to determine his/her own menu and buy the food for it at the market. The students go to Tire market on Tuesdays and buy local herbs, cheese, olives, jam and create healthy and new tastes.
Tire Market instead of Hypermarket
Izmir University of Economics has the second Department of Culinary Arts and Management that was founded in Turkey and its students are learning the world kitchens and they are at the same time pioneering a movement which is very important ‘Slow Food’ in the region. The Director of Culinary Arts and Management Department Asst. Prof Dr Nilgün Gürkaynak states that the students are very happy with going shopping in markets around Izmir and normally they can shop at nearby hypermarkets but they occasionally go shopping in local markets, and they prefer Tire market. Our University is one of the pioneers of the ‘Slow Food’ movement. It’s a part of our educational system and we support its application. We get support from the members of ‘Slow Food’ movement in Aegean Region to market his movement better understood and put it into life. We’d like our students to learn the philosophy of this movement and also be informed about its applications.
The most coveted herbs in the market
‘The students like the herbs in the market best which have an indispensable taste in Aegean Region. The students have ‘cibez’, ‘şevketi bostan’, ‘arapsaçı’ and ‘radika’(chicory) in their menus and they chat with the producers in the market and get informed ‘ emphasized Asst. Prof. Dr Gürkaynak and added ‘our Department of Culinary Arts and Management is not only composed of teaching cooking. During the first two years students are mostly educated in management and during the last two years, they continue their education in the kitchen very intensively. Students working in the kitchen should get in touch with the producers in the market personally and it’s very important that they buy their vegetables by choosing and tasting them. The students, who do this shopping, are more successful in the kitchen. I believe that it is very vital for a city like Izmir with a rich culinary culture to keep its local values.
The students of Izmir University of Economics, the Department of Culinary Arts and Management continue their studies by promoting Slow Food (Yavaş Yemek) movement. The students are visiting local markets around Izmir and buying healthy products from the domestic producers and cooking. Each student is given 20TL and is allowed to make his/her own budget and to determine his/her own menu and buy the food for it at the market. The students go to Tire market on Tuesdays and buy local herbs, cheese, olives, jam and create healthy and new tastes.
Tire Market instead of Hypermarket
Izmir University of Economics has the second Department of Culinary Arts and Management that was founded in Turkey and its students are learning the world kitchens and they are at the same time pioneering a movement which is very important ‘Slow Food’ in the region. The Director of Culinary Arts and Management Department Asst. Prof Dr Nilgün Gürkaynak states that the students are very happy with going shopping in markets around Izmir and normally they can shop at nearby hypermarkets but they occasionally go shopping in local markets, and they prefer Tire market. Our University is one of the pioneers of the ‘Slow Food’ movement. It’s a part of our educational system and we support its application. We get support from the members of ‘Slow Food’ movement in Aegean Region to market his movement better understood and put it into life. We’d like our students to learn the philosophy of this movement and also be informed about its applications.
The most coveted herbs in the market
‘The students like the herbs in the market best which have an indispensable taste in Aegean Region. The students have ‘cibez’, ‘şevketi bostan’, ‘arapsaçı’ and ‘radika’(chicory) in their menus and they chat with the producers in the market and get informed ‘ emphasized Asst. Prof. Dr Gürkaynak and added ‘our Department of Culinary Arts and Management is not only composed of teaching cooking. During the first two years students are mostly educated in management and during the last two years, they continue their education in the kitchen very intensively. Students working in the kitchen should get in touch with the producers in the market personally and it’s very important that they buy their vegetables by choosing and tasting them. The students, who do this shopping, are more successful in the kitchen. I believe that it is very vital for a city like Izmir with a rich culinary culture to keep its local values.
