Inst. Aytekin Kalkan and Inst. Eren Gönül from Didim Vocational School introduced Kaşopita, which is an important symbol for the emigrants of Didim, at the International Tourism and Cultural Heritage Congress organized in Marmaris between 24-28 April with their study called “Can Experimental Kitchen Be a Tool for Keeping Cultural Heritage Alive?”.
Inst. Aytekin Kalkan expressing that their main purpose is to remind people of food that is being forgotten again and to introduce the food to large audiences with different trends, said “In this way, it will contribute to keeping intangible cultural heritage alive and awareness will be created. We developed Kaşopita, which is traditionally made in homes, in a gluten-free way through experimental kitchen work and created a recipe for “Kaşopita Crackers” that celiac patients can consume.”
Inst. Aytekin Kalkan, stating that Kaşopita which they describe as a healthy snack that can be easily consumed by children, also expressed that it should have a patent to measure the shelf life without any additives, especially for the market form to be more valuable and distinguishable from its imitations.
