SOBİTÜRK 2025

III. International Social Sciences and Turkish Culture Symposium:

 

Food Culture/Gastronomy

 

CALL FOR PAPERS

Dear Researchers and Participants,

In recent years, global and local transformations in social, cultural, and economic spheres have significantly influenced dietary patterns. Notably, the widespread consumption of convenience foods and the increasing reliance on genetically modified organisms (GMOs) have raised substantial public health concerns. A comparative analysis of past and present eating habits, along with an exploration of future nutritional trends through the lens of social sciences, has become an essential scholarly endeavour.

The transformation of dietary habits through globalization not only reshapes local cultures but also plays a decisive role in shaping individual preferences and consumption patterns, driven by the influence of global food supply chains. Furthermore, the impact of climate change on agricultural production is emerging as a critical factor that will indirectly influence future dietary trends by raising significant sustainability concerns in food production.

In this context, the rediscovery and promotion of traditional dietary habits within Turkish cultural geography represent a crucial step in addressing contemporary nutritional challenges. Moreover, this approach holds the potential to contribute to sustainable food production and the widespread adoption of healthier diets.

Bringing together scholars from various disciplines within the social sciences to explore eating habits in their historical, economic, social, geographical, and literary dimensions will offer a more holistic perspective on the subject. The aim of our symposium is to critically examine contemporary eating habits within a scientific framework and to highlight the gastronomic diversity and richness of Turkish cuisine.

In this regard, the symposium is anticipated to explore the relationship between Turkish cuisine and the eating habits of other cultures through a socio-cultural analysis. Additionally, the integration of traditional Turkish cuisine with modern dietary practices, as well as the promotion of healthy and sustainable eating habits, will be central themes of the event. The symposium will also address cultural and economic aspects, including the interaction between Turkish cuisine and global culinary traditions, the enhancement of gastronomy tourism, and the preservation of Turkish cuisine for future generations. This approach offers valuable opportunities for safeguarding cultural heritage while also providing potential solutions to contemporary public health challenges.

The following topics are provided as a guide for scholars interested in submitting papers to the symposium by April 1, 2025. While submissions are encouraged within these suggested themes, papers on other relevant topics in the social sciences are welcome, provided they align with the overarching theme of the symposium.

Applicants should submit their papers via email to sobiturk@marmara.edu.tr, following the guidelines outlined in the abstract submission form. Papers may be submitted in Turkish, English, German, or French. Scholars may choose to participate in the symposium either in person or online. Submitted papers will be subject to a double-blind peer review process in accordance with established scientific ethics and practices. Furthermore, it is to be noted that the full texts of the papers presented at the symposium may be published in the journals listed under the "Publication Opportunities" section, provided that they successfully pass the peer review process. For further details and submission instructions, please refer to the symposium website: https://sobiturk-sempozyum.marmara.edu.tr/en/call-for-papers2

 

Prof. Dr. Sevinç ARI

Chairman of the Organizing Committee

Marmara University

 

Proposed Symposium Topics:

• • The Global History of Nutrition
  • The History of Turkish Culinary Culture
  • Turkish Cuisine in Archival Documents
  • World Gastronomy Cities and Regions
  • Turkey's Gastronomy Map
  • Traces of Turkish Cuisine in World Literature
  • Food Culture Themes and Metaphors in Turkish Literature
  • The Reflection of Nutrition Culture in Literature and Art
  • Aesthetics and Art in the Kitchen and at the Table
  • Material Culture Elements Related to Nutrition
  • Traditional Eating Habits in Turkish Cultural Geography
  • The Manifestation of Intercultural Interaction in Food Culture
  • Gastronomy Terminology
  • Gastronomy Education in Turkey and Worldwide
  • Food Production and Security
  • Genetically Modified Organisms (GMOs)
  • Ecological Literacy and Sustainability
  • Global Nutrition Issues and Solutions
  • Preservation and Promotion of Traditional Food Production Techniques
  • Nutrition Policies and Food Law
  • The Economic and Financial Dimensions of Healthy and Unhealthy Eating
  • Nutrition and Public Health
  • Nutrition and Psychology
  • Nutrition and Social Media
  • Ready-to-Eat Food Habits
  • Socio-Economic Analysis of Chain Consumption Venues
  • Vegetarian and Vegan Diets
  • Gastronomy Tourism
  • Promotion of Turkish Cuisine
  • Food Translation
  • Agriculture
  • Food and Building a Sense of Belonging