IMM has compiled the culinary history of Istanbul, from Ancient Greek and Byzantine to Ottoman palace cuisine, from the city's traditional dishes to the flavors added later. Speaking at the introductory meeting held for the 18-page book 'Istanbul Tastes from Past to Present', consisting of 12 articles and 520 interviews, IMM President Ekrem İmamoğludescribed Istanbul with the words “the most precious table in the world”. Emphasizing that gastronomy and gastronomy tourism is on the rise all over the world, İmamoğlu said, “In my opinion, if you ask, 'What is the area where Turkey and Istanbul will put on the most practical table, the richest and the highest level ready'; really making people stay here, hosting them and introducing them to this beautiful cuisine. I would like to become a city in the near future with its increasing values, where more than 20-25 million tourists come and leave foreign currency over 1500 dollars per person. I consider myself responsible for making it happen as soon as possible.”
Istanbul Metropolitan Municipality (IMM) President Ekrem İmamoğlu, corporate subsidiary Kültür A.Ş. introduced the book “Istanbul Tastes from Past to Present” published by Speaking at the introductory meeting held at the Four Seasons Hotel in Beşiktaş, İmamoğlu emphasized that they acted with a common mind when creating a book, as they do in every business they do. Stating that knowledge is one of the most valuable concepts in the age we live in, İmamoğlu said, “Without knowledge, you really have no chance to make the right decision. Without knowledge, you cannot have an opinion. Unfortunately, people and institutions who think they have an idea without knowledge often create a crisis and cause trouble. From this point of view, I would like to state that we are an administration that respects information and has a point of view that bows to it with respect.”
“EVERYONE IS AT THIS TABLE”
Pointing out that Istanbul and Turkey are a culturally rich geography, İmamoğlu said:
“This place is like the most precious table in the world. And who is not at this table? Turks, Greeks, Jews, Armenians, Assyrians, people of different origins from the Balkans. E.g; People from the Black Sea region like the city I was born in, people from Diyarbakır, people from Bitlis, people from Urfa or Aegean from the east and southeast are likewise a great meal. Without forgetting, the beautiful people of Turkey, who come from the Crimea and the Caucasus, are also very precious. Therefore, it is necessary to explain the richness of such a table where everyone adds value from afar and close. You can find traces of Byzantine or Ottoman palaces on this table. You can also experience those street delicacies established on the streets in today's culture. They're all together. Of course, this also reflects in life. It reflects on life, on people, on poems, writings and literature.”
“GASTRONOMY IS RISING IN THE WORLD”
Emphasizing that the work he is promoting is not a recipe book, İmamoğlu said, "But beyond the recipes, I came across a book that explains the philosophy of the work." Emphasizing that gastronomy and gastronomy tourism is on the rise all over the world, İmamoğlu said, “In my opinion, if you ask, 'What is the area where Turkey and Istanbul will put on the most practical table, the richest and the highest level ready'; really making people stay here, hosting them and introducing them to this beautiful cuisine”. Emphasizing that with a correct and stable administration, Turkey and Istanbul will find the value and profit they deserve in this field, İmamoğlu said:
“I see that Turkey's deep cuisine, this rich history, is not the value it deserves for Istanbul at the moment. Economically, I think it's maybe a tenth of what it's worth. This is also reflected in the income of the people of the country. We see that the people of this country do not get the income they deserve. Anyway, this is a multiplier effect, like a domino. So, no matter how you manage the process, you push the ring at the end, at the far end, to the negative or positive downwards or upwards. At this point, I know that the gastronomy, tourism, service sector, and that meticulously prepared presentation culture will bring Turkey to great economic gains. This is not only an economic gain, but also Istanbul's deep culture, deep traces of its social life, making it a center for international peace, international relations, international and universal thought. Those moments of meeting, that sanctity, that weight of the past, that beauty actually show us where we should be in the world. It is also our identity. I think so."
“İSTANBUL, THE STARTING POINT OF DIFFERENT CULTURES”
Imamoglu, who attributed the historical attraction of Istanbul as the starting point of different cultures, cited the recently organized "Balkan Cities Summit" as an example. Emphasizing that he has a responsibility in this sense as the IMM President, İmamoğlu said, “While we serve 16 million people here, good service will also be good for the Balkans, good for the Caucasus, good for the Middle East, even the Near East. or I can feel very well that it will be good. You might be thinking, 'Where did you take us from dinner?' But isn't that the table? You sit at the table, those delicious flavors start to come, you forget where the subject started when you live the place it takes you. In that respect, I am a responsible mayor who takes responsibility for the tastes of this city and looks after this city with a depth that knows how to increase his responsibility. That's why I take food so seriously," she said.
“I DREAM A CITY WHERE TOURISTS LEAVE $1500 PER PERSON”
Thanking the people, institutions and organizations that contributed to the creation of the book, İmamoğlu said, “I would like to become a city in the near future with increasing values, where more than 20-25 million tourists come and leave foreign currency of more than 1500 dollars per person. I consider myself responsible for making it happen as soon as possible," he said. İBB Publications Coordinator Cengiz Özkarabekir also gave details of the preparation story of the book in his speech at the event. After the speeches, İmamoğlu and the participants tasted some of the dishes in the book.
THERE IS A PALACE AND THE STREET…
“The Tastes of Istanbul from the Past to the Present” published by IMM Publishing, covers the culinary history of Istanbul and the cuisines of different geographies that this city embraces, with articles and conversations ranging from Ancient Greek and Byzantine to Ottoman palace cuisine, from the traditional dishes of the city to the flavors added later, from experts in their fields. The work, which consists of a total of 18 articles and 12 interviews, also draws attention with its specially taken photographs and rich visuals compiled from the archive. The 520-page book is a colorful and inclusive food culture treasure reflecting the heritage of a cosmopolitan city like Istanbul.
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