A significant event was held at Atatürk University as part of Turkish Cuisine Week, which is annually observed from May 21-27 under the presidency's patronage. The program "Gastro-Diplomacy: Turkish Cuisine with Science and Culture Meeting," which was organized in collaboration with the Faculty of Tourism and the Office of Science Communication, provided a distinctive platform for the convergence of traditional culinary culture and an academic perspective.

 The event was also attended by the Rector of Atatürk University, Prof. Dr. Ahmet Hacımüftüoğlu, and his wife, Prof. Dr. Esra Hacımüftüoğlu. The event, which captivated the attention of international students studying at the university, provided participants with an opportunity to prepare and sample Hokkiri soup, a forgotten local flavor of Erzurum. Additionally, they were informed about the historical and scientific aspects of Turkish cuisine.

 Prof. Dr. Hacımüftüoğlu awarded participants the title of "Science Ambassador" as part of the event in recognition of their contributions to the promotion of Turkish cuisine and intercultural dialogue.

 "We are delighted to commemorate Turkish Cuisine Week with our international students."

 In his address at the event, Rector Hacımüftüoğlu declared, "Turkish cuisine is not merely a delectable culinary experience; it is also a lifestyle that encompasses science, ecology, history, and culture." Our university is delighted to participate in Turkish Cuisine Week, which this year is themed "Classic Foods," alongside our international students. It is incumbent upon us to revive neglected flavors, including the distinctive Hokkiri soup of Erzurum, and to transmit these values into the future. We both preserve our cultural heritage and contribute to its dissemination to the global community through such events where science intersects with society.

 The Ministry of Culture and Tourism, in collaboration with the Turkish Tourism Promotion and Development Agency (TGA), supports Turkish Cuisine Week, which is organized by President Recep Tayyip Erdoğan's wife, Emine Erdoğan. The objective is to introduce the classic recipes, natural ingredients, and sustainable structure of Turkish cuisine through the events, as well as to foster interaction with world cuisines.

 This significant organization, which was organized with the assistance of the Tourism Faculty Dean, Prof. Dr. Gökalp Nuri Selçuk, the Science Communication Office Coordinator, Dr. Lecturer Yusuf Bayraktar, faculty administration, and academicians, once again exemplified the powerful tool of cultural and scientific communication that is established through food. Professor Dr. Ahmet Hacımüftüoğlu, the Rector, expressed his gratitude to all participants who contributed to the promotion of Turkish cuisine in the international arena. He also stated that they will continue to engage with students who will return to their countries as voluntary ambassadors of this heritage.

 CORPORATE COMMUNICATIONS DIRECTORATE - May 26, 2025