As part of the Global Table programme, Chef Ebru Baybara Demir came together with students, academics, and institutional leaders at Yale University to present Turkish cuisine through the lens of social gastronomy. The gathering evolved into a multi-layered academic exchange, framing food not merely as a culinary practice but as a critical intersection of sustainability, food security, cultural heritage, and social resilience.
A specially curated menu prepared in Yale’s kitchens featured six dishes representing different regions of Türkiye. At the heart of this table, however, was Turkish bulgur a staple of Anatolia that remains largely unfamiliar in Europe and the United States. With its high nutritional value, climate-friendly production, and compatibility with plant-based diets, bulgur drew particular attention as a forward-looking ingredient aligned with contemporary global food trends.
Following this programme, Turkish bulgur is set to become a regular component of Yale University’s dining services beginning in March 2025, reaching tens of thousands of students each day. All ingredients will be sourced directly from Türkiye, ensuring the authenticity of both flavour and story throughout the academic year.
The table set at Yale demonstrated how local Anatolian products can offer globally relevant solutions. It also reaffirmed gastronomy’s potential, when combined with knowledge and ethical responsibility, to become a powerful driver of sustainable change and shared futures.