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Türkiye Gastronomi Federation (TUGAFED), which represents more than 10,000 members through 14 affiliated associations, is working to promote Turkish cuisine internationally under its original Turkish names rather than foreign equivalents, according to the federation's head, Assoc. Prof. Yilmaz Secim.
Speaking to Anadolu Agency (AA) in Konya, Secim said the federation participates in national and international organizations and competitions as part of that mission.
"One of our slogans is: Turkish food must be called by its Turkish name," Secim said. "Wherever we go, we never describe our food by a foreign name. I believe this is the greatest contribution we can make to the development of Turkish cuisine. When people know Turkish dishes by their own name, they want to learn more about them."
Secim noted that in the past, dishes such as lahmacun, a round, thin flatbread topped with minced meat and vegetables, were marketed to tourists as "Turkish pizza." He said that practice has gradually been abandoned.
The federation's national culinary team competed at the International Cuisine and Cultural Heritage Festival, held in Algeria from April 16 to 18, returning with medals across all categories they entered in the 18–35 age group.
Türkiye finished the competition with seven gold, four silver and three bronze medals, along with six trophies. The team also claimed the overall first-place cup among 17 competing nations.
"Winning the first-place cup among 17 competing nations was very valuable for us," Secim said. "We had the Turkish national anthem played multiple times."
Secim described Turkish culinary heritage as evolving continuously from Anatolia's earliest settlements. He traced its roots to Catalhoyuk, considered one of the world's first known human settlements, through the Seljuk, Ottoman and Republican periods.
The federation's national team has already begun preparations for upcoming culinary competitions in the United Kingdom and Latvia, where TUGAFED plans to continue its campaign to introduce Turkish dishes by their original names on an international stage.
Secim also noted that growing media coverage of gastronomy has contributed to increased interest in cooking among younger generations, which he said is benefiting the sector.
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