Gastronomy and culinary arts

We can give detailed information about the old period kitchen architecture and zero waste practices in Isparta. They teach about 10000 students. In our project, we want to explain the regional food culture and dishes by making practical and oral presentations.
Turkish cuisine is very rich for meat, vegetable and pastry. The biggest food is breakfast and dinner.
Generally they eat for breakfast many kind of cheese, salami, eggs, vegetable and pastry as a bread, simit etc. They also eat for breakfast kind of fried dishes as a chips or pishi which is kind of dough. Menemen is traditional breakfast meal which is scrambled eggs with tomato, pepper, onion.
Dinner is also very rich. For dinner can be soup, kind of main dish and vegetable. For dinner is generally sort of rice, bulgur or pasta and some meat. You will always find, kind of vegetable, salad, cooked spinachi or mushrooms on the table at the dinner.
1. purpose; Taking into account the book “Isparta special day gastronomy”, the stories of regional dishes, Isparta wedding meals and geographically marked dishes are cooked on wood fire in the company of chefs.
2. purpose; In Isparta Eğirdir district, rose and lavender collecting technical trip was organized and on-site application of the harvest activity and on-site information about the processing, usage areas and storage of the products harvested by the local people.
3. purpose; Developing Food Waste Management, Zero waste awareness and Green Restaurants for Sustainable Gastronomy
4. purpose; Traditional and industrial kitchen designs and traditional kitchen architectural touches in gastronomy, the dishes of the historical Egirdir house.