- What’s On
The culinary scene in Turkey and neighbouring Levant countries has undergone significant changes in recent years, with traditional regional dishes and drinks being reinvented and marketed globally. Neglected grape varieties and new winemaking techniques are being rescued and revalued, and the symposium aims to evaluate these changes using concepts from academic disciplines such as politics, economics, sociology, anthropology, geography, and area studies.
Programme (the event will be held in-person and online participation will be facilitated through a link sent to registered participants closer to the time) 10.30-12.00: Changing Culinary Landscapes of Turkey and the Levant Chair: Alex Colás (Birkbeck, University of London) Ismail Ertürk (Manchester University): Values and Valuations of Culinary World in present-day Turkey (in the Age of Gastronomy Revolution) Derya Nizam Bilgiç (Izmir Economy University): Geographic Indicators and Socio-Economy of Food Production in Turkey Candan Turkan (Ozyegin University, Istanbul) Personal is Political – and Profitable! Neo-Farmers and Food Activism in the Age of Social Media 12.00-13.30: Traditions and innovations of Alcohol Drinks and Drinking in Turkey and the Levant Chair: Jason Edwards (Birkbeck, University of London) Sami Zubaida (Birkbeck, University of London): Drink, Meals and Social Boundaries Daniel Monterescu (Central European University, Vienna) and Ariel Handel (Bezalel, Jerusalem): The Indigenous Turn: Authenticity and Autochthony in Israeli and Palestinian Wine Worlds Atak Ayaz (Geneva Graduate Institute, IHEID): Wine and Wine Routes in Turkey Tan Morgul (Independent researcher/writer, London): New Turkish Taverns and Raki Scenes 15.00-16.30: Appropriations and Exchanges in Transnational Culinary Landscapes of Turkey and the Levant Chair: Claudia Prieto-Piastro (King’s College London) Joel Hart (independent researcher/writer, London): Insertions of Middle Eastern Food Products in Contemporary British Diets Ronald Ranta (Kingston University, London): Decolonising Israeli Food? Between Culinary Appropriation and Recognition in Israel/Palestine Panikos Panayi (De Monfort University): Migrants and the Evolution of the London Restaurant