Gaziantep Emine Gögüs Culinary Museum
Gaziantep is a multicultural city that has been dominated by many civilizations in its thousands of years of history. This is the most important factor in the enrichment of Gaziantep cuisine. The meticulousness in the selection of the ingredients used in the preparation of dishes and desserts, taught from grandmother to grandchildren with a meticulousness of inheritance, the skill shown in preparation and cooking, the spices, tomato paste, sauces and mixtures used in the preparation of dishes, Gaziantep dishes and desserts have become famous and sought-after taste. Every dish in Antep cuisine has a different story. Gaziantep cuisine, each of which requires a separate delicacy and care, and its preparation requires meticulous work, continues to live with effort and cooperation. Stuffed stuffed peppers carved by women in the neighborhood to get ready for the winter, the colorful red and green dryness adorning the roofs of the houses, the peppers carved together for completely organic homemade tomato paste, the pickles in jars, the pickles that are made in jars, are eaten together to relieve the tiredness of the work done by collaborative work. Lahmacuns are an indication that this cuisine lives with love, sharing and cooperation. When we look at such a broad framework, Gaziantep; It is the exact equivalent of the field of gastronomy, which examines the relationship between culture and food, and deals with all the processes from the field to the table.
