Fusion Cuisine

Food culture has also become global in today's globalizing world. Undoubtedly, this situation led fusion cuisine to occur in time and and took its place in many countries cuisine rapidly. Fusion cuisine is an authentic, creative and innovative practise which is composed of different cookery techniques and ingredients from different nations and regions and forms a designed mixture in one plate intentionally. This practise has increased its popularity recently and started to be used in different countries that aim to raise tourism income. Fusion cuisine is created by combining popular dishes from Italian, Spanish and Turkish cuisines in project practices. Objectives of the project are: a) To improve participants' professional qualities about Italian, Spanish and Turkish cuisines. In meetings home teams gave informations about their dishes and presentations are done with the contribution of all participants. b) To create a fusion cuisine by combining dishes from Italian, Spanish and Turkish cuisines. 3 people from Italy, 3 people from Spain and 5 people from Turkey are participated project works. Participants are instructors and students from gastronomy department. Administrators who are responsible for the vocational training of institutions are also participated project works. Also no limit used for home team participants in order to extend the project. By this many students from home teams have been able to learn about project subjects. Project committees are established to carry out the project works. So it is provided to carry out the project in coordination and smoothly. A contract is signed with partner institutions before the project started. Thus, partners are informed about their responsibilities and possible problems have been removed at the beginning of project mobility. Participants are provided to have knowledge about the countries of partners by preparatory works. First activity is carried out in Italy between 1-5 May 2017, second activity is carried out in Spain between 25-29 September 2017 and last activity is carried out in Turkey between 16-20 October 2017. In the activities, mainly home team introduced their meals to other participants. Other teams also prepared their meals in order to synthesize with local meals. The meals were collected in a booklet and booklets were distributed to institutions those operating in the field of gastronomy and tourism. In addition, videos and photos from the activities were provided to all teams in order to share and inform all partners' activities with the students. As a result of the project, it was ensured that participants had professional knowledge about Italian, Spanish and Turkish cuisine. Since all partner institutions are educational institutions, the benefits are also shared with the students. Thus, more people who are interested in gastronomy and tourism have taken contribution from project. A cuisine synthesis was created with the contribution of Italian, Spanish and Turkish cuisine. Booklets, activity videos and pictures were also informed to a large number of people and organizations who were not able to participate the events. It has also been a sample study for institutions to take part in European Union and international activities. Although the project is finalized, event videos and photos will be used by the partners for many years in practices and will reach far more people. Although the estimated target was 500 people, project results has already reached many more interested persons and institutions. In the coming years, thousands of people will have information about the project by introducing works. It is also ensured that institutions have idea about international project processes. Our project about tourism and gastronomy have been an example for other educational fields. Already, many academicians took the project as an example in order to apply next term projects.