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Last year, the book “From Mother to Daughter” received two awards at the Gourmand World Cookbook Awards. The book was showcased at the International Conference of the European Institute for the History and Culture of Foods (IEHCA), one of Europe’s leading institutions dedicated to food history and culture, and the participants of the conference were informed about the project that gave rise to the book.
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The European Institute for the History and Culture of Foods, affiliated with the University of Tours in France, gathers top international experts in food cultures. It hosts regular conferences on diverse topics and offers training in “Food Cultures and Heritage”. The book “From Mother to Daughter” was among the select projects invited to present at this year’s ninth international congress organized by IEHCA.
At the congress held in Tours, France, between June 5-7, Sirma Guven, author of the book “From Mother to Daughter,” and Chef Aylin Yazicioglu presented the project and discussed its historical significance.
Legacy from the Past to the Future
“From Mother to Daughter” provides a gastronomic exploration of Izmir’s history through the recipe books of Marguerite Pagy (born 1875) and her daughter Wanda Arcas (born 1910), both of whom lived in Izmir during different centuries. The book blends historical fiction with insights into the social and cultural contexts of their respective eras, exploring the cosmopolitan life of Izmir from 1875 to 1993, touching on history, culture, and gastronomy. It depicts how diverse lives intertwined through delicious interactions, leading to the fusion of various cuisines into a singular culinary tradition. With Bernard Arkas, Vice President of Arkas Holding, at the helm, the book “From Mother to Daughter” brings together a collection of recipe notebooks preserved by his aunt Aurette Arcas, belonging to his great-grandmother Marguerite Pagy and her daughter, Wanda Arcas, who is Bernard Arkas’ grandmother.
The book provides a captivating narrative that delves into Izmir’s history, multicultural life, and gastronomy, presenting a legacy from the past to the future.
