EGETÜRKİYE

Southern Aegean: Fig, honey, olive

Figs, olives, honey, herbs, sea and pot cooking read Southern Aegean food together with the flow of production between coast and inland valley.

32 narratives and 50 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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Connected cultural inventory