The World Turkish Cuisine Academy
An independent academy devoted to the research, documentation, publication, preservation and interpretation of Turkish culinary heritage.
The Academy was established on 26 August 2010 and made an institutional public announcement on 30 August 2020. Its institutional programme is centered on research, documentation, publication and the stewardship of Turkish culinary heritage.
Its subject is Turkish culinary culture in its entirety: its history, its technique, its terminology, and the documents in which these survive. Its method is that of the historical disciplines. Claims are assessed by the quality of the sources supporting them; where a source is weak, contested or unavailable, that limitation is recorded rather than passed over.
What it produces is a record: research papers, reports, terminology, an archive. All of it is kept so that someone else can go back to the source and disagree.
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The institutional record
Mission
The duties and responsibilities the Academy has undertaken, as published by the institution.
Open →PrinciplesVision
The principles that direct the work, and the standard of non-commercial scholarship.
Open →AuthorshipFounding President
Who Chef Tolgahan Gülyiyen is, and the legacy of Chef Zeki Gülyiyen.
Open →In this section
Pages in this section
Mission
Duties and responsibilities of the Academy.
Open →Vision
The principles that direct the work.
Open →Founding President
Chef Tolgahan Gülyiyen, with the source status of each claim.
Open →Honorary Distinctions
Institutional honorary distinctions and their documented basis.
Open →Governance & Principles
Institutional framework, method and provenance.
Open →