Diversification was the top priority in the recent 3rd Tourism Council in Ankara

Published on : Monday, November 6, 2017

indexDiversification was the topmost priority in the recent 3rd Tourism Council in the capital Ankara.

As per Turkey’s new tourism policy, it aims to attract visitors from Asia and South America, and also diversifying the country’s tourism attractions, emphasizing nature, culture, heritage and – last but not least – gastronomic and culinary heritage.

The 3rd National Culture Council was held earlier this year in March. The latest Tourism Council was meticulously organized, well-prepared and precisely executed.

Three cities from Turkey have been chosen to join the UNESCO Creative Cities Network, in the categories of gastronomy, design and crafts & folk art. These three categories are closely related to the new perspective of the new tourism strategy of Turkey. Kaya Demirer, the director of Turkish Restaurant & Entertainment Association (TURYİD) said that this is an opportunity to showcase Istanbul as a hub of fashion, design and gastronomy.

Few of the new aspirations (design, innovation, gastronomy) for tourism in Turkey are already being promoted in the U.S.

Talented home baker, food stylist and photographer Cenk Sönmezsoy has just completed a book tour in the US to launch his enthralling colossal work “The Artful Baker:

 

Extraordinary Desserts from an Obsessive Home Baker” (Abrams, New York). Cenk Sönmezsoy is the creator of Café Fernando, the award-winning food blog cited as one of the “World’s 50 Best Food Blogs” by The Times UK, and was named “Best Culinary Travel Blog” by Saveur.

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