Kastamonu is the capital district of the Kastamonu Province, Turkey. According to the 2000 census, population of the district is 102,059 of which 64,606 live in the urban center of Kastamonu. (Population of the urban center in 2010 is 91,012.) The district covers an area of , and the town lies at an elevation of . It is located to the south of the province. History The city is believed to have been founded in the 18th century BC. The town was known as Timonion (Τιμόνιον in Greek) during the Roman period. The change of name of the town dates to the tenth century AD. Manuel Erotikos Komnenos, a prominent general and the father of the Byzantine emperor Isaac I Komnenos, was given lands around Kastamonu by Emperor Basil II and built a fortress there named Kastra Komnenon (Κάστρα Κομνηνῶν). Manuel came to the notice of Basil II because of his defence, in 978, of Nicaea against the rebel Bardas Skleros. The name Kastra Komnenon was shortened to Kastamone, and later Turkified to Kastamoni and Kastamonu. Ibn Battuta visited the city, noting it as "one of the largest and finest cities, where commodities are abundant and prices low." He stayed here forty days. The famous Sufi saint of the city is Şeyh Shaban Veli (Şaban-ı Veli in Turkish, d. 976 AH/1569 AD). The Dress Code Revolution of Kemal Atatürk started on August 23, 1925, at Kastamonu. Atatürk made his historical speech concerning the "Hat and Dress Revolution" during his visit to Kastamonu in 1925 in the Republican People's Party building. The building is now used as the Archeological Museum of Kastamonu. The possessions used by Atatürk in his Kastamonu visit are also exhibited in the museum. Cuisine Typical country fare in Kastamonu includes a quick rose jam made with sugared water, citric acid and gül mayası - the latter is a preparation of culinary-grade rose petals with sugar and citric acid that preserves them and brings out their flavor and fragrance. Homemade hot sauce is made by simmering grated tomato, garlic, Turkish red pepper, hot peppers, sunflower oil, salt and pepper on the stove. Sweet katmer is made by preparing a simple unleavened dough of flour, salt and water that is smeared with a tahini and sunflower oil mixture as it is folded. Breakfast might include farm made cheese, olives, pekmez, fried potatoes, rose jam homemade hot sauce, eggs served