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

07.07.2023 - 07.07.2023

UBYO - Uluslararası Yemek Tarihi Semineri -" Food, Emotions and Mobility in the Mediterranean (1492-1923)"

Özyeğin Üniversitesi
Orman Sk
Nişantepe Mahallesi, Çekmeköy, İstanbul 34794

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