University Students in Balıkesir Translate Foreign Terms in Gastronomy into Turkish
A new project has been launched at the Balıkesir University Burhaniye Faculty of Applied Sciences (BUBFA) to translate and adapt commonly used foreign terms in gastronomy into Turkish.
As part of the Teamwork course taught by Prof. Dr. Mehmet Oğuzhan İlban, students of the Department of Gastronomy and Culinary Arts — Mehmetcan Özkasap, Sinem Tosunoğlu, Kadir Burak Ayhan, Hasan Kaan Bogoçlu, Beyaz Hatun Duvan, and Melis Göker — initiated the project titled “Gastronomy Dictionary.” The project aims to localize foreign terminology widely used in the food and beverage industry by finding accurate and culturally meaningful Turkish equivalents.
Through this initiative, the project seeks to make international gastronomy terminology more accessible to a wider audience by explaining foreign words and phrases with their Turkish counterparts. From kitchen techniques and cutting styles to cooking methods and ingredient names, many foreign-origin terms have been carefully researched and translated into Turkish.
The students conducted comprehensive research on frequently used culinary terms from world cuisines, determining the most appropriate Turkish translations to ensure clarity and cultural relevance.
Sharing his views on the project, Prof. Dr. Mehmet Oğuzhan İlban emphasized that adapting foreign terms into Turkish would increase young people’s interest in gastronomy.
He added that the “Gastronomy Dictionary” will contribute to the wider use of Turkish in the culinary world, stating:
“With this project, the Burhaniye Faculty of Applied Sciences aims to translate foreign words used in gastronomy into Turkish, thereby contributing to the preservation of our language and culture.”
