A Journey of ‘Flavor’ in an Ancient City
One of Marmaris’s most important cultural heritage sites, the Phoenix Ancient City, with a history stretching back nearly 3,000 years, has come to light not only for its archaeological richness but also for its centuries-old culinary tradition. The event titled ‘From Caria to Yörük: The Taste Memory of a Geography from Phoenix to Taşlıca’, organized in collaboration with the Department of Gastronomy and Culinary Arts at Izmir University of Economics (IUE) and Kapurcuk Academy, reinterpreted the region’s historical heritage, local production, and cultural memory through gastronomy. Flavors prepared using region-specific herbs, meats, and seafood under the headings Cistern, Terrace, Workshop, Ancient Road, Harbor, and Amphora were highly appreciated by the guests.
Surface surveys launched in 2021 to document the archaeological heritage of Phoenix Ancient City and its surroundings continue under the leadership of Izmir University of Economics. Directed by IUE faculty member Asst. Prof. Dr. Asil Yaman, the Phoenix Archaeology Project aims to scientifically investigate the region’s past, support the preservation of rural cultural heritage, and contribute to sustainable rural development through the participation of local communities.
APPLICATION DOSSIER SUBMITTED TO THE MINISTRY
The work, carried out by a team of around 30 people with the permission of the Ministry of Culture and Tourism, is concentrated in and around the Taşlıca and Söğüt neighborhoods of Marmaris. As part of efforts to protect the region’s cultural landscape and gain international recognition, the application dossier prepared for the nomination of the Taşlıca-Phoenix rural cultural landscape to the UNESCO World Heritage Tentative List was also submitted to the Ministry of Culture and Tourism.
BEGAN WITH A TOUR OF THE ANCIENT CITY
Izmir University of Economics and Kapurcuk Academy prepared a special program that brought archaeology and gastronomy together in order to share the project’s work with a wider audience and make the region’s cultural heritage more visible. The event began with a site tour of Phoenix Ancient City. Project founder and director Asst. Prof. Dr. Asil Yaman informed participants about the ancient city’s history, traces of rural life, and the research being carried out.
Following the tour, chefs and students from the IUE Department of Gastronomy and Culinary Arts presented the menu they had prepared based on the region’s local products and historical heritage. The table narrative, shaped around six themes, explored through gastronomy the role of water, agriculture, production, and the relationship with the sea in the region’s way of life. Güral Porselen served as the plate sponsor for the event, which brought together academics, chefs, students, local residents, and guests.
STRONG PARTICIPATION
The event was organized through the joint efforts of Asst. Prof. Dr. Asil Yaman and the Phoenix Archaeology Project team, IUE School of Applied Management Sciences Director Prof. Dr. Seda Genç, Baysal Group Chairman Ece Baysal Güngör, Kapurcuk Academy Chef Gökhan Çilak, IUE Instructor Chef Dr. Aypar Satı, and students from the IUE Department of Gastronomy and Culinary Arts. Also attending the gathering were Muğla Vice Governor Murat Sarı, IUE Vice Rector Prof. Dr. Aslı Ceylan Öner, Marmaris Chamber of Commerce President Mutlu Ayhan, AK Party Muğla Provincial Chairman Cengizhan Güngör, and South Aegean Touristic Hoteliers and Operators Association (GETOB) President Cengiz Aygün.
“WE ARE CLOSELY FOLLOWING THE WORK”
Stating they were closely following the work carried out under the Phoenix Archaeology Project, Muğla Vice Governor Murat Sarı said, “We value these efforts, which contribute to the preservation, promotion, and transmission of the region’s historical and cultural heritage to future generations. As the Governor’s Office, we will continue to support initiatives that add value to the region, as we have done so far.”
“VERY VALUABLE TO ADDRESS THEM TOGETHER”
IUE Vice Rector Prof. Dr. Aslı Ceylan Öner said that the work carried out in Phoenix is not limited to revealing archaeological data, but also aims to contribute to the region’s cultural and economic future. She stated: “While we are trying to document the past of this geography through scientific methods with our research in Phoenix and its surroundings, we also place great importance on building a strong bond with the communities living here today. The protection of archaeological heritage can only be sustainable when it becomes part of local life. For this reason, we find it very valuable for the historical legacy of Taşlıca, Söğüt, and the Bozburun Peninsula to be addressed together with gastronomy, local production, rural life, and cultural tourism.”
“A MODEL FOR DEVELOPMENT”
Project Director Asst. Prof. Dr. Asil Yaman emphasized the importance of an approach that preserves the region’s unique character, supports local producers, and appeals to visitors interested in culture, nature, and gastronomy. Asst. Prof. Dr. Yaman said: “Such development can have many positive outcomes, from supporting local producers to strengthening small businesses, from preserving traditional products and recipes to helping young people see new opportunities in the geography where they live. At the same time, increasing the region’s national and international visibility will also strengthen awareness of cultural heritage preservation. Our main goal is to consider Phoenix as a living cultural heritage site together with the surrounding villages, production methods, culinary traditions, and natural landscape. We believe this approach can create a sustainable and exemplary development model for the Bozburun Peninsula.”
“THEY EXPERIENCED THE RELATIONSHIP BETWEEN LOCAL PRODUCTION AND GASTRONOMY”
Prof. Dr. Seda Genç, Director of the IUE School of Applied Management Sciences, said that gastronomy is a powerful form of expression that conveys a geography’s history, production methods, and way of life. She noted: “For our students to create a table narrative based on the region’s local products and cultural memory in such a unique historical setting is very valuable for us. While applying the knowledge and skills they acquired in the classroom in the field, they had the opportunity to directly experience the relationship between archaeology, history, local production, and gastronomy. Each plate carried a story belonging to that geography. In gastronomy education, we care about raising our students as individuals who research, know the geography they live in, and can interpret cultural values from a contemporary perspective. This work carried out in Phoenix Ancient City was also a fine reflection of interdisciplinary education.”
