EGETÜRKİYE

Southern Aegean: A harvest measured day by day

In [Aydın](/en/il/aydin), harvesters collect ripe figs after they fall naturally, gathering them each day before drying them on racks. The work ties the season's harvest to a specific basin and its food culture. The region's table begins with timing, collection and care after picking.

6 narratives and 12 place records connect to this discovery world through thematic and geographic relationships.

Four gateways into this world

  • Produce and geography — The natural settings of olives, grapes, figs, grain, herbs, fish and dairy.
  • Production and labour — Knowledge accumulated in vineyard, mill, bakery, dairy, market and home kitchen.
  • Season and harvest — When, where and through which rhythm a product reaches the table.
  • Migration and table memory — Traces left by moving communities in recipes, techniques and table habits.

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