Gastronomy Diaries offers a unique platform to learn the stories behind regional products, meet local producers, and gain insights from experts about sustainable agriculture and gastronomy trends. The program's panels cover topics ranging from collective production models to the ethnic diversity of local cuisines, while workshops provide participants the opportunity to experience traditional recipes firsthand.

İBB Tourism Director Hüseyin Gazi Coşan states that Gastronomy Diaries aims to preserve Istanbul’s agricultural and gastronomic heritage, promote sustainable production models, and pass these values on to future generations. "The events aim to strengthen the links between gastronomy and food production, contribute to the local economy, and elevate Istanbul’s gastronomic tourism to a stronger international position," he says.

The Taste of Local Development

Gastronomy Diaries not only discusses the dynamics of local production but also tackles collective production models, geographically indicated products, sustainable gastronomy, and regional development. Through panels, discussions, and workshops with gastronomic professionals, academics, chefs, and experts, participants will gain an in-depth perspective on Istanbul’s culinary culture and food production potential. In the Tuzla edition of Gastronomy Diaries, topics such as "Tourism Potential and Strategies in Tuzla's Gastronomy Axis," "Tuzla Springs: Past and Future and the Role of Water in Gastronomy Tourism," "The History on the Plate: Tuzla," "Tuzla Meatballs: Istanbul's Hidden Culinary Treasure?" "From Tuzla to the World: Fishing and Sustainability in Seafood," and "In Pursuit of Authenticity: Aydınlı Village's Black Rye Yogurt and Traditional Producers" will be discussed.