An Exemplary Project in Burhaniye Preserving the Local Flavors of the Edremit Gulf
Students from the Department of Gastronomy and Culinary Arts at Balıkesir University Burhaniye Faculty of Applied Sciences (BUBFA) carried out a meaningful project under the “Teamwork” course taught by Prof. Dr. M. Oğuzhan İlban, Dean of the Faculty. The project, titled “Local Flavor Stops of the Edremit Gulf,” aimed to document and promote the region’s rich culinary heritage.
As part of the project, students compiled recipes of traditional dishes unique to the Edremit Gulf and identified the locations of the restaurants that serve these specialties. They also conducted one-on-one interviews with local business owners, listening to the stories behind these traditional flavors and exploring the depth of the region’s gastronomy.
The results of the project were compiled into a booklet introducing the local culinary culture of the Edremit Gulf, which has been recognized as a valuable resource for the preservation and promotion of regional cuisine. Students stated that the experience they gained throughout the project served as a valuable preparation for their professional careers. They emphasized that they learned the importance of teamwork, responsibility, task distribution, and problem-solving, and that these experiences would guide them in their future endeavors.
Commenting on the project, Prof. Dr. M. Oğuzhan İlban stated that the study represents a significant step toward the promotion and preservation of the local flavors of the Edremit Gulf, contributing both to local and national tourism. He also highlighted that the students’ direct communication with local business owners and the creation of the project booklet serve as an inspiring example for the promotion of regional culinary heritage.
With such social responsibility projects conducted under the Teamwork course, BUBFA continues to support students’ personal and professional development while producing initiatives that create value for the community.
