Ex Libris: News from the Library
Next week, on Monday, the Library will host the final Lunchtime Lecture for this semester. Our speaker will be Elif Denizci, new instructor and "maitre de cuisine" in the Department of Tourism and Hotel Management. Her lecture, entitled "The Conflict of Cultures Continues in the Kitchen," will examine the character and origins of modern Turkish cuisine.
According to many food experts, Turkey possesses an extraordinarily wide food heritage: indeed, you can find a chef or gourmet in every kitchen. But the point is, what "brand" should be used to market Turkey's cuisine: is it Turkish, Ottoman or Anatolian? Are these the same or do they refer to entirely different traditions? In her presentation, Ms. Denizci will show how Turkish cuisine is largely the heritage of Ottoman cuisine, which in turn can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish food has both influenced and been influenced by other peoples: this is a reciprocal relationship. The foods, cooking utensils and use of particular fruits, nuts, plants etc. are not only the inventions of Anatolian peoples; they have also been influenced by their neighbors. By analyzing the origins of Turkish food, it is perhaps possible to find a common point for every perspective.
In addition to her talk, we are hoping that Ms. Denizci will bring along some samples for the audience to try. This lecture will undoubtedly be both popular and tasty, so please come to the Main Campus Library Art Gallery before 12:40 p.m. on December 10 to be sure of a seat. The talk will be in English, and, as well as Ms. Denizci's samples, the usual lunchtime refreshments will also be provided.