Sixty Turkish students comprise the largest nationality of international students at the University. However, people extending far beyond the Turkish community got a taste of Turkish culture Wednesday, at a festival at the Omni Hotel sponsored by the Turkish Society.
Turkish food and music, a slide show and speeches by University President John T. Casteen III and Turkish Society member Emre Celebi, along with other members of the group, provided the entertainment and education for students, faculty and community members in attendance.
"This was one of the best events I have attended since I came to the University," Assistant Director of Alumni Clubs Bobbi Gallos said. "The food was great, there was a marvelous cultural mixture of people, and everyone was smiling."
The festival commemorated the 78th anniversary of the founding of Turkey, which occurred roughly around Nov. 7, but the festival took on a local significance as well.
"We are also celebrating the existence of Turkish students at the University," Celebi said.
According to Assistant Dean of Admissions Parke Muth, more students apply for admission to the University from Istanbul, Turkey, than any other foreign city.
There currently are 50 Turkish University alumni residing in Turkey, and with help from the Turkish Society, plans are under way to develop an alumni club for these graduates, Gallo said.
"The society seeks to provide a connection between Turkish and American people, offer support to University activities such as the founding of the Turkish Alumni Association, and contribute to the diversification of educational programs by the University," Celebi said.
One tangible way the society hopes to educate students in the future is through a Turkish language course and a study abroad program, Celebi said.
For Psychology Professor John Bonvillian, the event in itself provided a deeper glimpse into Turkey.
"I got a chance to meet a number of students of Turkish descent, and also meet faculty members from Turkey," Bonvillian said. "It really was a pleasure"
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