GastroKale Regional and Ethnic Cuisines Association

General: To present and improve our culinary richness, in food & beverage, serving standards with all the aspects by conducting scientific research and documentation of the recipes; to promote our cuisine in the country and abroad; to provide training in this field and to assist training organizations; contribute scientifically to the determination of the regions cuisine and importance of food and drink in a healthy diet; to monitor the developments related to food and beverage issues in the country and abroad; to encourage, disseminate and popularize such studies. To manage the Gastronomy Museum and Activity Center to be utilized for this purpose, to organize its programs and activities

Special: To prevent the loss of our cultural heritage in gastronomy by researching the origins of ethnic cuisine in Çanakkale province and Biga peninsula, by recording the recipes in print and digitally, to prepare joint studies, trainings, and events with our local administrations. To carry out the activities transnationally by preparing and presenting projects with local and international partners for EU and/or UN funds. For this purpose, to achieve accreditation by applying to organizations such as the National Agency, the European Union, the United Nations, and UNESCO. With the funds created by the restaurant located in the event center, provide restaurant services to offer regional products and regional plates, to display replicas of historical cuisine items and utensils unearthed in the region, and gift souvenirs. To establish a charcuterie department for providing the products for the purchase of the public, so that these plates can be presented for takeaway, and to organize free workshops for the unemployed and out-of-school youth, women, and active elderly people to supply them with additional income. To prepare alternating event days for the presentation of dishes of different ethnic origins at determined intervals, to organize food festivals with local and international partners and participants, to prepare gastronomic tours within the framework of the efforts to make the region a gastronomic destination to present to guests and travel agencies, to organize related tours with the coordination of agencies.