Science in the Kitchen-March 2024 : Tuğrul Şavkay (1951-2003) Grand Master of Turkish Gastronomy

In my last two articles, I discussed French gastronomes and chefs like Escoffier and Carême, who made significant contributions to the field of gastronomy and transformed the food and beverage industry. This article focuses on Tuğrul Şavkay, one of Turkey’s pioneering and most important gastronomes. I chose Şavkay because his contributions to Turkish gastronomy are often overlooked, and the path he paved has not been carried forward as effectively as it should have been.