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As part of the TÜBİTAK–2209-A Research Project Support Program for University Students, an introductory and presentation event was organized under the project titled “The Ottoman Palace Kitchen and Cooks: Their Hometowns, Places of Service, and Appearances (1835–1845) and Palace Halva.” During the event, project coordinator Cemalettin Taha GECESEFASI shared the findings obtained within the scope of the project with the participants; observations regarding the hometowns, places of assignment, and physical characteristics of the cooks who served in the Ottoman palace kitchen between 1835 and 1845 were evaluated. The aim was to present new data regarding the kitchen organization—a key component of the Ottoman palace administration—to the academic community. In the practical segment of the program, a chef from Merzifon demonstrated the preparation of palace halva, one of the finest desserts of the Ottoman palace kitchen. The palace halva, prepared in accordance with historical sources, was served to the participants, thereby contributing to the promotion of both the tangible and intangible heritage elements of Ottoman culinary culture. The event, which combined academic knowledge production with the preservation and promotion of cultural heritage, was followed with great interest by students, academics, and participants; it made significant contributions to raising awareness regarding studies on Ottoman culinary history.
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