Özyeğin University, Çekmeköy Campus Nişantepe District, Orman Street, 34794 Çekmeköy - İSTANBUL
Phone : +90 (216) 564 90 00
Fax : +90 (216) 564 99 99
E-mail: info@ozyegin.edu.tr

UBYO - Uluslararası Yemek Tarihi Semineri -" Food, Emotions and Mobility in the Mediterranean (1492-1923)"
Uygulamalı Bilimler Yüksekokulu Gastronomi ve Mutfak Sanatları Bölümünün COST PİMO Action (People in Motion) https://www.peopleinmotion-costaction.org çerçevesinde Salento Üniversitesi ile birlikte düzenlediği "Food, Emotions and Mobility in the Mediterranean ( 1492-1923) başlıklı uluslararası yemek tarihi semineri 7 Temmuz Cuma günü AB2- Banket Odasında 9.30-17.30 saatleri arasında gerçekleşecektir. Etkinlik İngilizce olup ilgilenen herkese açıktır.
Emotions, food and mobility in the Mediterranean ( 1492-1923)
7th July 2023
Özyeğin University- Banquet Room- AB2
9.30 Opening remark
Özge Samancı, Özyeğin University
Giovanni Tarantino, University of Florence, PIMo Action Chair
10.00- 11.00 – Keynote Lecture
Edhem Eldem, Boğazici University
Food as (yet another) dimension of Orientalism
11.00-11.15
Coffee Break
11.15 -12.45
Stefan Detchev, New Bulgarian University
“Procession of civilization” - the first Bulgarian Istanbul cookbook from 1870 and the road to modernity
Albena Shkodrova, Universität Bochum
Meet Yani the Little Greek, Ivan the Kazak and the Viennese floozy:
Ethnos and food in the urban centers of Bulgaria by the start of the 20th century
Discussant and Moderator: Özge Samancı
12.45-14.00
Lunch - Cafeteria of the Özyeğin University
14.00-15.30
Aylin Öney Tan, Independent Researcher- Food Columnist
A Sephardic Culinary Journey Across the Mediterranean
Rosita D’Amora, University of Salento
Butter for the Envoy: Food and Diplomacy between Naples and the Ottoman Empire.
Discussant and Moderator: Tülay Artan
15.30-15.45 Coffee Break
15.45-17.15
Marie-Hélène Sauner-Leroy, Galatasaray University
Foods, memory and senses. Remembering Balkans by the body
Özge Samancı, Özyeğin University
Istanbul cuisine in the 19th century: the reproduction of multiple food identities
Discussant and Moderator: Stefan Detchev
17.20-17.45 Concluding remarks
Tülay Artan, Özge Samancı, Rosita D’Amora