Kültüründen Devrimine “Yemek” Kadir Has Üniversitesi’nde Ele Alındı

11 Mayıs 2018 - Cuma
Kültüründen Devrimine “Yemek” Kadir Has Üniversitesi’nde Ele Alındı

Yemeğe metodolojik ve kuramsal yaklaşımlar; yemek, sinema, felsefe ve edebiyat; yemek, kimlik ve temsiller; yemek politikaları; yemek ve popüler kültür; üretim ve tüketimdeki farklı tercihler; çay, kahve, ekmek ve çikolatada yaşanan devrimler; yemek deneyimleri ve yerel lezzetler üzerine saha çalışmaları; Türkiye’de mutfağa ilginin yükselişinin nedenleri sektörün önemli akademisyenleri ve uzmanları tarafından Türkçe ve İngilizce olarak ele alındı.

Kadir Has University

17-18 May 2018

17 May 2018, Thursday

10:00-10:15

Opening Speech

  • Ayşegül Baykan (Yıldız Technical University)
  • Introduction

Session I: 10:15-11:30

Studying Food: Theoretical and Methodological Perspectives

Moderator: Setenay Nil Doğan (Yıldız Technical University)

  • Defne Karaosmanoğlu (Kadir Has University)
  • Food and Research: Questions of Epistemology

  • Özgür Budak (Ege University)
  • Experience and Habitus: A Realist Approach to Consumption

  • TEKAL (Teyfur Erdoğdu Concept Research Lab.) (Yıldız Technical University)
  • Gluttony: Defining Features, Cultural Variations

Questions and Discussion

Session II: 11:30-12:50

Visual Approaches: Food, Media and Art

Moderator: Teyfur Erdoğdu (Yıldız Technical University)

  • Yusuf Öz (Yıldız Technical University)
  • To Eat or Not to Eat: Refusal to Eat as a Cinematic Sign

  • Defne Tüzün (Kadir Has University)
  • Without Her Food, Without Her Words: Orality, Speaking and Abjection in Repulsion

  • Eleni Varmazi (Bahçeşehir University)
  • Taste, Memory and Cooking Recipes in Fictional TV Series: The Case of Samurai Gourmet (TV Mini-Series, 2017)

Questions and Discussion

12:50-14:00 Lunch

Session III: 14:00-15:20

Food as Identity, Food as Representation

Moderator: Yusuf Öz (Yıldız Technical University)

  • Kerem Karaosmanoğlu (Yıldız Technical University)
  • Conspiracy Theorizing Through Food: Facts, Myths and the Industry

  • Evrim Ölçer Özünel (Gazi University)
  • Community, Identity or Commodity: Representations of Traditional Food in UNESCO’s Gastronomy Cities

  • Sedef Erdoğan Giovanelli (Özyeğin University)
  • Culinary Heritage Management in Turkey: Cultural Policy and Online Representation of Food Culture

Questions and Discussion

15:20-15:40 Coffee Break

Session IV: 15:40-17:00

Special Panel: Reflections from the Field (Sahadan İzlenimler) (in Turkish)

Moderator: Tülin Ural (Mimar Sinan University)

  • Nilhan Aras (Metro Gastro Dergisi ve Metro Kültür Yayınları’nın Yayın Yönetmeni ve Editörü)
  • Yasmina Lokmanoğlu (Mersin Kent Konseyi Başkanı)
  • Burak Zafer Sırmaçekici (Danışman Şef)

18 May 2018, Friday

Session V: 10:00-11:40

Different Experiences of Production and Consumption

Moderator: Elif Akçalı (Kadir Has University)

  • Fazıl Baş (Yıldız Technical University)
  • A comparison of the Debates on Prohibition of Alcoholic Beverages in the USA and Turkey
  • Emel Mutlu (Yıldız Technical University)
  • Revisiting Beer: Craft Beer Drinkers' Profile, Motivation and Experience in Turkey

  • Kübra Sultan Yüzüncüyıl (Sakarya University)
  • Experiences of a Particular Food Consumption: Sattva Centered Eating Habits in Sakarya
  • Büşra Şavlı (Kadir Has University)
  • A Taste for the “Real”: Artisan Bread Production in İstanbul

Session VI: 11:40- 13:00

Food and Popular Culture

Moderator: Kerem Karaosmanoğlu (Yıldız Technical University)

  • İrem İnceoğlu (Kadir Has University) -Elif Akçalı (Kadir Has University)
  • Nationalism as an Ingredient: The Case of Yemekteyiz

  • Orhan Tekelioğlu (Sakarya University)
  • Would it be the Eats that is the Taste of Come, dine with me (Yemekteyiz)?

  • Setenay Nil Doğan (Yıldız Technical University)
  • (Reflections on) Culinary Masculinity: Celebrity Chefs in Turkey

Questions and Discussion

13:00-14:00 Lunch

Session VII: 14:00-15:40

Food and Politics

Moderator: İrem İnceoğlu (Kadir Has University)

  • Mark Lewis Soileau (Hacettepe Üniversitesi)
  • Making Süryani Wine: The Long Fermentation of Historical Identity
  • Levent Soysal (Kadir Has University)
  • Tea, Chocolate, Bread, and Coffee Revolutions: Experience, Observation, Theory

  • Ezgi Tuncer (Kadir Has University)
  • Food, Act and Biopolitics

  • Ayçe Koroglu (Yıldız Technical University)
  • Contemporary Feminist Politics of Veganism: Carol J. Adams' The Sexual Politics of Meat and Alternative Approaches

Questions and Discussion

15:40-16:00 Coffee Break

Session VIII: 16:00- 17:30

Philosophy and Literary Theory

Moderator: Levent Soysal (Kadir Has University)

  • Ayşegul Baykan (Yıldız Technical University)
  • At the Intersection of Food and Philosophy: Recent Debates
  • Tülin Ural (Mimar Sinan University)
  • The Food Scenes in Orhan Pamuk Narratives: How does the Istanbul Bourgeoisie Eat and Feel?

Closing Remarks

  • Murat Belge (Bilgi University)
  • The Decline and Rise of Culinary Interest in Turkey

Yemeğe metodolojik ve kuramsal yaklaşımlar; yemek, sinema, felsefe ve edebiyat; yemek, kimlik ve temsiller; yemek politikaları; yemek ve popüler kültür; üretim ve tüketimdeki farklı tercihler; çay, kahve, ekmek ve çikolatada yaşanan devrimler; yemek deneyimleri ve yerel lezzetler üzerine saha çalışmaları; Türkiye’de mutfağa ilginin yükselişinin nedenleri sektörün önemli akademisyenleri ve uzmanları tarafından Türkçe ve İngilizce olarak ele alınacak.