III. International Aşçı Dede Ateşbâz-ı Velî Symposium

ABSTRACTS BOOK

PS: Dear participants, the abstract book is currently in draft form. It is currently open to review by authors. Any changes made by participants will be made until October 30, 2024. The final version of the Abstract Book will be announced on the website after October 30, 2024.

CONGRESS PROGRAM

Face to Face Sessions

Online Sessions

ONLINE KEYNOTE SPEAKERS AND SESSION AUDIENCE LINKS

Symposium Photos

Topics

• Gastronomy

• gastronomy tourism

• Food culture

• Religion-Society-Culture and Gastronomy

• History and gastronomy

• Music Culture, Visual Arts and Gastronomy

• Traditions and Gastronomy

• Mevlevi cuisine

• Seljuk and Ottoman Cuisine

• Konya cuisine

• Konya culinary culture and dishes

• Other topics related to gastronomy

• Other topics related to tourism

NOTE: CONGRESS PARTICIPATION IS FREE.

Publishing Opportunities

Full text papers sent to the congress will be published as a book chapter. Researchers who want to publish their papers as articles will be published in one of the journals listed below if they pass the referee process.

• NEUGastro
• TEMAPOR
• Journal of Islamic Tourism
• Journal of Turkic Civilization Studies
• Journal of Applied Tourism Research

Call for Papers

Culture and food have always been intertwined concepts since the beginning of human history. Just as a living creature searches for food as soon as it is born, it also forms its culture as it grows older. Food and culture constitute the starting point of a nation.

Gastronomy has taken its place among the words that we use frequently in the last 20 years and have become firmly established in our lives. Gastronomy is one of the important fields that can include many disciplines even in its literal meaning.

Gastronomy includes food and culture as well as literature, chemistry, history, food, etc. It contains many areas. Working together with these areas and similar areas contributes greatly to the growth of gastronomy by gaining value day by day. Developing gastronomy has also brought to light the cultures and practices of the past and continues to do so.

With Çatalhöyük, one of the first known settlements, Anatolian culture spread throughout the world and has always made its impact felt. One of the most basic tasks of keeping the culture alive is to remember important figures and to carry out activities that will keep their names alive. One of these important names is undoubtedly Ateşbaz-ı Veli. Although Ateşbaz-ı Veli was among the important figures in the past, his name is not mentioned enough today. With the development of gastronomy, the awareness and recognition of Ateşbaz-ı Veli, for whom a mausoleum (monumental tomb) was built for the first time in the world, began to increase again.

In this context, we will be pleased to host academicians, industry stakeholders and interested people from all walks of life who will contribute to or take part as listeners in the 3rd International Chef Dede Ateşbaz-Veli Symposium, which will be held in partnership with Konya Metropolitan Municipality and Necmettin Erbakan University, Faculty of Tourism. Congress participation is free.

Assoc. Dr. Yılmaz SEÇİM
Symposium President