Anatolian to Modern Republic – Culinary Transformation Program (1900–1960)

Description

The Anatolian to Modern Republic – Culinary Transformation Program (1900–1960) is an intensive, practice-oriented course exploring how Anatolian and Turkish food culture developed from the late Ottoman period to the urban cuisine of the early Republic. Combining historical context with chef demonstrations and guided kitchen practice, the programme examines changing ingredients, cooking techniques, professional kitchen organisation and evolving food traditions.

Over five training days, participants explore five historical stages: the late Ottoman period (1900–1915); wartime scarcity and economical cooking (1915–1925); early Republican modernisation (1925–1935); urban restaurant culture and standardised presentation (1935–1950); and the development of modern pastries and desserts in the 1950s (1950–1960). Each day includes the preparation of three representative dishes, followed by tasting, technical feedback and discussion.

The course is aimed at gastronomy and culinary arts instructors, vocational education and training (VET) teachers and trainers, professional chefs, restaurant professionals, culinary arts students, gastronomy academics, teacher trainers, and professionals interested in Turkish culinary history, regional cuisine and culinary heritage. Training includes individual and team-based production, mise-en-place, recipe standardisation and comparative analysis of traditional and emerging culinary techniques.

The programme takes place from 11 to 15 January 2027 and comprises five training days and 30 instructional hours, with the fee for tuition and materials set at EUR 400. Ingredients and standard kitchen equipment are supplied. Participants must bring suitable professional kitchen clothing and non-slip footwear. Accommodation, meals and the exact training venue are communicated after registration and group confirmation. Participants receive a certificate of participation, a declaration of attendance and, where applicable, a Europass mobility document.

PROGRAM OF THE COURSE
Anatolian to Modern Republic – Culinary Transformation Program (1900–1960)
Duration: 5 Training Days / 30 Instructional Hours
Daily Schedule: 10:00–17:00
Training: 6 instructional hours per day, excluding breaks
Breaks: 15-minute coffee break and 45-minute lunch break daily

DAY 1: LATE OTTOMAN PERIOD (1900–1915)
10:00–10:30 | Welcome, programme introduction and historical framework of late Ottoman cuisine.
10:30–11:15 | Ingredient accessibility, culinary identity and technique review for the period.
11:15–12:15 | Hands-On Session: Tutmaç Soup
12:15–12:30 | Coffee Break
12:30–13:45 | Hands-On Session: Mutancana
13:45–14:30 | Lunch Break
14:30–16:15 | Hands-On Session: Zerde
16:15–17:00 | Tasting, technical discussion and daily evaluation.

DAY 2: WAR & SCARCITY YEARS (1915–1925)
10:00–10:30 | Historical introduction: wartime nutrition and scarcity-driven cooking.
10:30–11:15 | Evaluation of ingredient availability, economical cooking and traditional preservation logic.
11:15–12:15 | Hands-On Session: Tarhana Soup
12:15–12:30 | Coffee Break
12:30–13:45 | Hands-On Session: Chickpea Stew with Meat
13:45–14:30 | Lunch Break
14:30–16:15 | Hands-On Session: Flour Halva
16:15–17:00 | Tasting, technical discussion and daily evaluation.

DAY 3: EARLY REPUBLICAN MODERNIZATION (1925–1935)
10:00–10:30 | Introduction to early Republican modernization and changing urban food habits.
10:30–11:15 | Technique review: oven cookery, simplified sauces and limited French culinary influence.
11:15–12:15 | Hands-On Session: Tomato Soup
12:15–12:30 | Coffee Break
12:30–13:45 | Hands-On Session: Oven-Baked Chicken with Vegetables
13:45–14:30 | Lunch Break
14:30–16:15 | Hands-On Session: Crème Caramel
16:15–17:00 | Tasting, plating review and daily evaluation.

DAY 4: URBAN RESTAURANT CULTURE (1935–1950)
10:00–10:30 | Introduction to the growth of urban restaurants and standardized service culture.
10:30–11:15 | Portioning, presentation and professional kitchen organization in the period.
11:15–12:15 | Hands-On Session: Lentil Soup
12:15–12:30 | Coffee Break
12:30–13:45 | Hands-On Session: İzmir Köfte
13:45–14:30 | Lunch Break
14:30–16:15 | Hands-On Session: Baked Rice Pudding
16:15–17:00 | Tasting, service composition and daily evaluation.

DAY 5: 1950s MODERNIZATION & PASTRY ERA (1950–1960)
10:00–10:30 | Introduction to 1950s modernization, urban dining and pastry culture.
10:30–11:15 | Transition in dessert culture and changing use of fats, dairy and cocoa-based products.
11:15–12:15 | Hands-On Session: Yayla Soup
12:15–12:30 | Coffee Break
12:30–13:45 | Hands-On Session: Tas Kebabı
13:45–14:30 | Lunch Break
14:30–16:15 | Hands-On Session: Mosaic Cake
16:15–17:00 | Final tasting, overall assessment and Certificate Ceremony.

IMPORTANT NOTES
Participants are required to wear suitable professional kitchen clothing and non-slip footwear during practical sessions.
All ingredients and standard professional kitchen equipment required for practical training are provided.
Total Programme Duration: 5 Days / 30 Instructional Hours.

Learning objectives

Participants will be able to:

• • Describe major historical and social influences on Anatolian and Turkish cuisine between 1900 and 1960.
• • Identify the continuity of late Ottoman culinary heritage and changes introduced during the early Republican period.
• • Explain the effects of wartime ingredient scarcity on food selection, preservation and economical cooking.
• • Prepare representative dishes from each historical period using professional kitchen techniques.
• • Compare boiling, baking, stewing, thickening methods, cooking fats and food presentation across periods.
• • Apply mise-en-place planning, individual and team-based production, recipe standardisation and professional kitchen organisation.
• • Evaluate dishes through tasting, sensory assessment and technical discussion.
• • Transfer historical culinary knowledge and practical skills into modern gastronomy and vocational education.

Methodology & assessment

The programme follows an intensive, hands-on training methodology. Each training day begins with a historical and technical briefing, followed by chef demonstrations, mise-en-place planning and individual or team-based kitchen production. Participants prepare three representative dishes per day and compare ingredient accessibility, traditional and modern cooking fats, thickening methods, boiling, baking and stewing techniques, portioning and presentation.

Assessment is formative and practice-based. Trainers observe practical performance and provide feedback during preparation, plating and tasting. Daily sensory evaluation, technical review and discussion support the comparison of historical techniques, recipe standardisation and professional kitchen practice. On the final day, participants complete an overall practical reflection and evaluation before the certificate ceremony.

Certification details

Participants receive a Certificate of Participation and a Declaration of Attendance. A Europass Mobility document may also be provided where applicable.

Additional information

Upcoming sessions