 The Bilkent University Department of History and Bilkent Historical Society organized “History in Food,” a symposium to be held in FEASS, C-Block Auditorium. The event began on Monday, April 26 and will end on Wednesday,
April 28.
The event will begin at 2 p.m. with the opening session and continue with different sessions where the papers of distinguished experts of the field will be presented. The symposium will close with a roundtable meeting where the past, present and future of culinary culture will be discussed by Doğan Hızlan, Osman Serim, Mehmet Yaşın ve Aylin Öney Tan.
Within the context of Ottoman, British and American history, the symposium will discuss how food and food culture have affected political, economic and social transformations. It will also discuss how history can be interpreted from the concept of “food.”
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