Turkey’s leading and influential civil society organization, the Turkish Tourism Restaurant Investors and Gastronomy Enterprises Association (TURYID), is preparing to open new horizons with the eagerly anticipated 4th Global GastroEconomy Summit, which will offer insights into the future of gastronomy. On May 23, leading names from Turkey and around the world will come together at the Atatürk Cultural Center to share different perspectives and experiences through conferences, screenings, and events about the intersection of gastronomy and economy.
With the acceptance that food is not only essential for living but also a form of socialization encompassing solidarity, dialogue, exchange of ideas, interaction, and communication, TURYID is preparing for a significant event that will explore the connections between food, philosophy, experimental psychology, music, cinema, and contemporary art. Gastronomy and economy will come together for the first time at the 4th Global GastroEconomy Summit to be held at the Atatürk Cultural Center on May 23.
The Atatürk Cultural Center (AKM), designed for social arts, will open its doors to the world of gastronomy for the first time. This event will blend gastronomy with various artistic disciplines and explore the connections of food with philosophy, psychology, music, cinema, and contemporary art beyond its known layers.
Hosted by TURYID, the 4th Global GastroEconomy Summit will offer a new perspective on gastro-economy from the perspective of art and cultural heritage. Various events will be held, including the foyer area, cultural street, a film screening at Yeşilçam Cinema, and a conference.
Cinema and Gastronomy
The day before the summit, on May 22, a special screening called “2 Films in One” will offer film buffs an opportunity to experience Tràn Anh Hùng’s Chef’s Passion (LA PASSION DE DODIN BOUFFANT) and Metin Çavuş’s rePALANGA, both exploring the magical world of cinema and gastronomy.
Gastronomy and the Political Economy
In the summit’s sessions on gastronomy and political economy, Erik Wolf, Founder of Kitchen Tourism & World Food Travel Association, will present on “How Can Turkey Maximize Global Opportunities in Gastronomy Tourism?”. Luis Miguel will discuss the global significance of Spanish cuisine in his presentation “Eat Spain Up!”. Zafer Kızılkaya, Founder of the Mediterranean Conservation Association, will present the concept of “Blue Economy” and its opportunities for sustainable development, focusing on seas and oceans. Ayşin Işık Gence and Emrah İnce, Founder of New Farmer Platform, will discuss “The Command of Mother Earth! Sustainable Agriculture, Sustainable Development”. In a comprehensive panel moderated by Yaprak Yapsan, volunteers involved in post-earthquake efforts in Hatay will discuss the city’s cultural, architectural, and ecological regeneration.
Gastronomy through Different Disciplines
The event will also feature presentations from several experts, including:
- Prof. İlber Ortaylı on “Our Culinary Culture from the Tanzimat Period to Today”.
- Renowned experimental psychologist Prof. Charles Spence on the interaction between sensory experiences, gastronomy, and economy.
- Famous literary writer Nedim Gürsel on the relationship between literature and gastronomy through “café literals” in Istanbul-Paris.
- Artist-director and farmer Kutlu Ataman on the gastronomy economy through his Palanga farm built with various artists and architects.
- Fashion designer Ece Sükan on the new relationship between the fashion industry and hospitality.
- Renowned chefs Cem Mansur and Maksut Aşkar on the harmony of music and gastronomy.
- Producers Birol Güven, Timur Savcı, and Yüksel Aksu will discuss whether “Turkish TV Series” can create a global Turkish cuisine trend.
The 4th Global GastroEconomy Summit promises to be a pioneering event at the intersection of gastronomy, culture, art, and the economy.
