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    A pinch of Turkey opens future adjunct series by MSU’s new cuisine expert

    Management and Science University (MSU) in collaboration with Turkish Embassy Malaysia and Yunus Emre Institute presented a second retelling of ‘Food Stories from Anatolia: A Culinary Adventure with Chef Omur Akkor’.

    Taking attendees on a delightful journey through Anatolia’s thirteen-thousand-year culinary history, the project begun by Yunus Emre Institute London branch was first presented at the city of London’s Kings College.

    Anatolia, the former name of the Republic of Turkey, possibly gave the world its oldest living cuisine.

    Chef Omur Akkor, in chronicling Turkish culinary history, visited more than two hundred cities all over Turkey.

    At the MSU presentation, the Turkish cuisine researcher and newly appointed Visiting Professor to MSU demonstrated the making of the 5-century-old Turkish dessert ‘Helva-i Hakani’, royal dessert in the Turkish language and it was first made for the circumcision ceremony of a prince.

    Chef Omur Akkor and team, Chef Alper Unluturk were assisted by students of MSU’s School of Hospitality and Creative Arts (SHCA).

    The programme is a continuation of the strategic relationship between MSU and the Republic of Turkish which saw various activities carried out including; the President Lecture Series by Turkish Ambassador to Malaysia, Her Excellency Merve Kavakci; and the youngest Member of Parliament in Turkey and Asia, and the second youngest in the world, Rumeysa Kadak.

    MSU has a mobility collaboration with nine other Turkish institutions besides Yunus Emre Institute; these include Kadir Has University, Abdullah Gul University, Bilkent University, Kibris Sosyal, and Gazientep University.

    Present were MSU president Professor Tan Sri Dato’ Wira Dr Mohd Shukri Ab Yajid, Yunus Emre Institute director Dr Omer Altun; Turkish Airlines director Hamza Arslan, and representatives from the Embassy of Turkey in Kuala Lumpur.

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