Eastern Mediterranean University (EMU), Faculty of Tourism, Department of Gastronomy and Culinary Arts Program students carried out “Fishermen’s Day” and “Sushi Day” projects with the purpose of celebrating marine culture and increasing the interaction between the locals and fishermen. Projects aimed to put an emphasis on the place of sea food within the local culture and to add value to the fishermen.
Special Events held for Fishermen’s Day
The “Fishermen's Day” event was held in the Famagusta/Bafra region of Cyprus and the Hatay/Samandağ area of Türkiye. The event included a variety of activities, such as fishing, watching the process of squid cleaning, and making sushi. EMU Tourism Faculty students had the opportunity to spend time with the fishermen, learn from their experiences, and acquire hands-on knowledge about seafood processing.
Breaking down the Prejudices of Locals against Sea Food was aimed
The “Sushi Day” project held in Bafra showcased the flavours of Asian cuisine. Participants caught fresh squid during the event, which was then used in sushi preparation. The project aimed to challenge the local community’s biases against seafood and expose them to new tastes. The positive feedback received afterward demonstrated that the project fulfilled its objective.
Chair of EMU Community Involvement Center and project coordinator Assist. Prof. Dr. Nazenin Ruso Kandemir stated that the events hold great significance in terms of social solidarity and preservation of cultural heritage. Kandemir expressed that the projects not only offered gastronomic experiences but also enhanced respect for the work of local fishermen, while helping pass down their knowledge and expertise to future generations.
On the other hand, EMU Faculty of Tourism Dean Assist. Prof. Dr. İlkay Yorgancı highlighted that these types of projects play a crucial role in preserving local culture, fostering respect for seafood, and allowing the community to discover diverse cultural flavours.
