At the “The Heritage Table” program held in Istanbul as part of Turkish Cuisine Week events, first lady Emine Erdoğan emphasized the civilizational depth of Turkish gastronomy, describing it not merely as a culinary tradition but as a comprehensive cultural and moral heritage.
“The flavors of Turkish cuisine, together with its spiritual ties, family bonds, culture of sharing and collective production power, make it a complete art of living,” Erdoğan said. “Turkish cuisine is our most delicate cultural ambassador, carrying the spirit and conscience of Anatolia to all corners of the world. Our duty is to elevate our country’s gastronomic image beyond a few globally known dishes and position it, as it deserves, as a cuisine of meaning, culture, and values.”
Cultural evening framed by dance, music, memory
The event featured folk dance performances representing Siirt, Bursa, Izmir, the Caucasus and Trabzon regions, followed by a screening dedicated to Turkish culinary heritage. The evening concluded with a performance by the Presidential Symphony Orchestra under the direction of conductor Cemi’i Can Deliorman, featuring vocalists Ezgi Eyüboğlu and Okan Turan. The repertoire included traditional and classical works such as Turkish Folk Melody, Kürdilihicazkar Longa, Aziziye Waltz, Gesi Bağları, Çökertme and Değmen Benim Gamlı Yaslı Gönlüme.
