Asst. Prof. Emel Çirişoğlu Attends the “Century of Istanbul Cuisine Conference”!

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Faculty of Fine Arts - gsf@gelisim.edu.tr

10 February 2026 Tuesday

Asst. Prof. Emel Çirişoğlu Attends the “Century of Istanbul Cuisine Conference”!

Asst. Prof. Emel Çirişoğlu, a faculty member of the Department of Gastronomy and Culinary Arts within the Faculty of Fine Arts (FFA) at Istanbul Gelişim University (IGU), participated in the “Century of Istanbul Cuisine Conference.”

Organized through the collaboration of the Istanbul Chamber of Commerce and Istanbul Commerce University, the “Century of Istanbul Cuisine Conference” was held on February 7, 2026, at the Istanbul Commerce University Ahi Çelebi Campus. This significant gastronomic event addressed the historical, social, and contemporary dimensions of Istanbul’s culinary culture. Attended by academics, chefs, gastronomy researchers, authors, and industry representatives, the conference opened a comprehensive discussion on the multi-layered structure of Istanbul's cuisine from past to present.

Asst. Prof. Emel Çirişoğlu, from the Department of Gastronomy and Culinary Arts at IGU, participated in this high-profile organization, contributing to the evaluation of Istanbul’s gastronomic heritage from both academic and practical perspectives. Throughout the day-long event, six distinct sessions were held under the following titles: Istanbul Cuisine in the Republican Era, Istanbul Cuisine in the 21st Century, The Bosphorus Bluefish (Lüfer): To Say Bluefish is to Say Istanbul, The Flavor of Istanbul Cuisine, The Evolution of Food and Beverage Venues in Istanbul, Century-Old Istanbul Flavor Brands.

In these sessions, topics such as the historical continuity of Istanbul cuisine, its role in constructing cultural identity, the preservation of traditional products, gastronomic tourism, transformations in the food and beverage industry, and sustainability were discussed from multiple angles. Expert speakers provided participants with a comprehensive perspective by merging academic knowledge with industry experience.

Asst. Prof. Emel Çirişoğlu emphasized that such events strengthen the cooperation between academia and the industry in the field of gastronomy and are of great importance for documenting local culinary cultures and passing them on to future generations. The conference concluded with productive discussions and high-quality presentations highlighting the cultural heritage value of Istanbul’s cuisine.

We wish Asst. Prof. Emel Çirişoğlu continued success in her scientific and academic endeavors.

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