The “Flavors of Turkey” will be available to sample during two programs set for Monday, Sept. 29.
Deborah and Albert Sherrer of Main Street Mediterranean Cuisine in Bolivar, Mo., will discuss the origins and history of Turkish food and prepare samples during the programs at 11 a.m. and noon in Webster Hall’s Corley Auditorium. They and their staff will prepare five different types of kebabs — chicken, doner, Alexander, Adana and inegöl — from the different regions of Turkey, as well as kabuli, hummus and handmade bread.
The event is one of several Turkey Semester offerings that week.
Faculty members from the English Department offer readings from the Turkic people’s early folk literature and poetry at 10 a.m. Wednesday, Oct. 1, in Phelps Theater.
Dr. Serdar Poyraz, a visiting assistant professor at Missouri Southern State University,, will offer two lectures. He will present “Turkey in a Nutshell: From Ancient Times to Today” at 9:30 a.m. Thursday, Oct. 2, in Corley Auditorium. The talk will provide an overview of the entire history of Ancient Anatolia and Modern Turkey, and on the major political and cultural developments over the last 700 years.
At 11 a.m., he will present “From Fez to Hat: How Did Turkey Modernize?” It will explore the traumatic transition from the Ottoman Empire to the Modern Turkish Republic.