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Turquoise - The Colourful Mosaic
of Turkish Culture & Cuisine
Saturday,
April 2nd, 2011
Turkish Society of Canada hosted the event “Turquoise – The Colourful
Mosaic of Turkish Culture & Cuisine”
on April 2nd 2011 at the Japanese Cultural Centre
in Toronto. Three experts in culinary circle, Mustafa Koc, Sheilah Kaufman and Gary
Hoyer,
presented their topics in an informative and
interactive way at the panel.
"Cultural Diversity, Continuity and Change in Turkish
Cuisine" by Mustafa Koc
who is a professor in the Department of Sociology at Ryerson
University, Mr. Koc was among the founders of the Centre for
Studies in Food Security.
"Demystifying Turkish Cuisine" by Sheilah Kaufman who is
prolific cookbook author, popular cooking teacher, culinary
lecturer, food editor, and mentor. Mrs Kaufman has been a
frequent guest on television and radio programs across U.S
and Canada.
"The Turkish Locavore - a Diversity of Folk Cuisines" by
Gary Hoyer who works as a Professor, for George Brown
College in Toronto and operates GNH Hospitality Consultants,
a firm specializing in food service start ups and
operational assistance.
The purpose of the event was to introduce Canadians to the
rich culture of the Turkish cuisine including the impact
that history and geography has had on the cuisine. Over 200
guests not only learnt about one of the healthiest and
tastiest cuisines in the world but also tasted the delicious
Turkish dishes prepared by chef Salih Akar, Hulya Sayin and many volunteers.
You can find
the
recipes
of some of those delicious dishes on our web site.
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