Aegean Herbs

The Culture and Recipes of Edible Herbs of the Aegean and Izmir

AEGEAN HERBS

The Culture and Recipes of Edible Herbs of the Aegean and Izmir

Aegean Herbs: The Culture and Recipes of Edible Herbs of the Aegean and Izmir consists of information on edible herbs grown in the region and recipes that can be prepared with them, compiled by Asst. Prof. Dr. Betül Öztürk from Department of Gastronomy and Culinary Arts, Izmir University of Economics, through long-term research, following Ahmet Uhri's review titled “The cultural and flavor history of the Aegean and Izmir”.

As the title suggests, the book is a comprehensive and in-depth study of local culture. When many people think of the Aegean region, the first thing that comes to mind is Aegean cuisine, that is, food culture. This culture, in which vegetables, herbs and olive oil occupy a large area, has become one of the dominant symbols of the philosophy of “healthy living” in our age.

Like every authentic cultural product, Aegean herbs have both a process of being incorporated into a cuisine and unique local dishes. Aegean Herbs brings a history, a dietary culture to the reader and delicious recipes to the kitchen.