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Julie & Julia, a 2009 biographical romantic comedy-drama film written and directed by Nora Ephron. The film parallels the early years of Julia Child’s culinary career with the endeavor of Julie Powell, a young writer from New York, who attempts to cook all 524 recipes from Child’s cookbook within one year. The film draws attention for the performances of Meryl Streep as Julia Child and Amy Adams as Julie Powell. Plot The film unfolds across two different time periods. In the 1950s, Julia Chi

Manyas Kazak bean is a variety of Phaseolus vulgaris L. cultivated in the Manyas district of Balıkesir province. This product is consumed either as fresh pods or dried seeds. Its seeds are large, plump on both sides, and have a glossy appearance. Thanks to their thin skin, they cook easily, and the skin does not separate during cooking. Geographical Indication Status Manyas Kazak bean is protected as a designation of origin under the Industrial Property Law No. 6769. Its registration number is 1

Meriç peanut is a type of peanut grown in the Meriç district of Edirne province, Türkiye. Belonging to the Arachis hypogaea species of the Fabaceae (Legume) family, this plant has been registered as a designation of origin under the Industrial Property Law No. 6769. The registration process was initiated by the Meriç Chamber of Agriculture with an application on April 28, 2017, and was approved on September 29, 2022. The product is produced within the geographical boundaries of the Meriç distric

Aomori Kuro Ninniku is a processed food product made from the large-sized cold-climate garlic variety known as "Fukuchi White," cultivated in Aomori Prefecture, Japan, and matured at high temperatures. It is registered as a Geographical Indication (GI) product. Production Process and Raw Materials The raw material of Aomori Kuro Ninniku is the large-sized garlic variety called "Fukuchi White," grown in Aomori Prefecture. This garlic is well-suited to the region’s cool climate. In the production

Konya Yağ Somunu is a bakery product produced in the province of Konya and consumed by the local people for a long time. This product, prepared with traditional methods, is used especially for breakfast in Konya cuisine and is enriched with various fillings. The production and consumption form of the product has undergone changes over time, has been diversified with different ingredients, and has survived to the present day as part of local culinary practices. In 2022, it was registered by recei

Sıra Gecesi is a traditional type of gathering held especially in Şanlıurfa, conducted within a specific set of rules. These gatherings are considered events where individuals come together for social, cultural, educational, and solidarity purposes, contributing to the formation and continuity of the city’s identity. A fundamental principle in the organization of these gatherings is that participants should be similar in age, occupation, and social status. History Although there is no written hi

Erzurum Potato Borani is a traditional dish produced in the Erzurum province of Türkiye. Its primary ingredients consist of potatoes, garlic-flavored yogurt, butter, and spices. The term borani derives from the Persian word būrānī, which was adopted into Turkish to describe dishes typically prepared with pieces of dough, vegetables, and meat. However, the variety found in Erzurum cuisine is distinct from the boranis of other regions, which often utilize vegetables such as spinach or beans. Inste

Amasya yanuç is a traditional pastry unique to Amasya province, prepared with various fillings and cooked on a griddle. As one of the distinctive flavors of Amasya cuisine, this product is frequently enjoyed both in daily meals and on special occasions such as holidays and weddings. Offered in varieties such as cheese, minced meat, potato, and spinach fillings, Amasya yanuç is a product that requires skill in both preparation and cooking. The entire production process takes place within the boun

Adapazarı ıslama köftesi, a meat food unique to Sakarya province in Türkiye, was registered as a designation of origin in 2005. Distinguished from similar foods by the grilling of sauced bread and meatballs together and serving them simultaneously, this food is particularly known for meatballs made from beef, slices of bread soaked in beef bone broth, and accompaniment with roasted vegetables. Holding an important place in the local cuisine, this dish is among Sakarya’s geographically indicated

Şanlıurfa ağzı yumuk is a traditional pastry unique to the cuisine of Şanlıurfa, with a history dating back to the past. This product, all stages of which must be carried out within the borders of Şanlıurfa province, was registered as a geographical indication with the designation of origin under registration number 1184 on August 2, 2022. Ingredients For the Dough 1 kg wheat flour 100 g yogurt 30 g clarified butter (Şanlıurfa Sadeyağı) 5 g salt 5 ml lemon juice 200 ml water For the Filling 1 kg