Conference Title: Thematic perspectives around food and cuisine
17-18 May 2018
The interdisciplinary character of food studies has not only connected distinct theories and practices, but also has provided us with tools to rethink on existence. Food studies have become increasingly sophisticated when it is thought and studied in various disciplines such as philosophy, sociology, cultural studies, anthropology, history, literary theory, media and communication studies, political science, and psychology. Our ultimate aim in this conference is to investigate the deeper theoretical underpinnings of the connections between ontology and epistemology, nature and culture, material and symbolic, personal and political, self and other, fear and joy, anxiety and pleasure, experience and meaning, representation and performance, and senses, aesthetics and ethics. Therefore, papers attempt to discuss theoretical, methodological and thematic questions concerning food and taste, cooking and eating.
Organizing Committee:
Ayşegül Baykan (Yildiz Technical University)
Defne Karaosmanoğlu (Kadir Has University)
İrem İnceoğlu (Kadir Has University)
Kerem Karaosmanoğlu (Yildiz Technical University)
M. Sait Özervarlı (Yildiz Technical University)
Scientific Committee:
Ayşegül Baykan (Yildiz Technical University)
Birgit Krawietz (Freie Universitaet)
Brigida Marovelli (Trinity College, Dublin)
Burak Özçetin (Kadir Has University)
Defne Karaosmanoğlu (Kadir Has University)
Elif Akçalı (Kadir Has University)
Eleni Varmazi (Bahçeşehir University)
İlkay Kanık (Beykent University)
İrem İnceoğlu (Kadir Has University)
Kerem Karaosmanoğlu (Yildiz Technical University)
Konstantinos Gogos (University of Athens)
Mark Lewis Soileau (Hacettepe University)
M. Sait Özervarlı (Yildiz Technical University)
Setenay Nil Doğan (Yildiz Technical University)
Teyfur Erdoğdu (Yildiz Technical University)
Yusuf Öz (Yildiz Technical University)
Conference Program
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