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18th Global Summit on Food & Beverages

Chicago, USA

Refia Gulin Ogut Eker

Refia Gulin Ogut Eker

Hacettepe University, Turkey

Title: The sustaınabılıty of food productıon ın the extent of modernıty tradıtıonalıty: A case of Turkısh culture
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Biography: Refia Gulin Ogut Eker


In terms of the modern city man, is tradition a dystopian value for the future or a utopian value that is sustained in the past that is not needed today? Modern people who do not share the same cultural memory and do not feed on this memory can not prepare perceptions based on the historical roots of the future and genetic cultural codes. Modernization, which is not based on tradition, brings together historical and social alienation. In this context, “food culture” is one of the most effective areas where tradition is conveyed in a traditionally marketed platform for delivering the desired message to the target group. Food is a coding system that is directly related to the religious, cultural, social, economic and geographical characteristics of the society in which a person lives, as well as being a biological imperative stemming from the basic needs of the human body such as surviving, leading a healthy life, reproduction. In this study, the sustainability of traditional food production will be covered through “Food Culture” and “Traditional Farming”, the main fields of the Turkish Folklore discipline, with the perspective of modern people’s needs and the world of consumption. The data on the traditional food items and productions which is scanned from the food epics and from the old Turkish Inscriptions such as Kutadgu Bilig, Compendium of the Turkic Dialects and Book of Dede Korkut will be analyzed with the Functional Folklore Method and the map of the food items coded in the Turkish cultural memory will be created. In this research which aims to maintain the production and consumption of traditional food in the modern world, an evaluation will be made on Turkish food memory. Another objective of this declaration is to present the enforcement of the proposals on the issue of sustainability of food production such as organizing certificated courses on organic agriculture in the regional directorates of agriculture, introducing organic farming certificate requirement to farmers, tax reduction of organic agriculture incentive tax, ease of payment, cheap seeds/ fertilizers, market sales facilities. In accordance with the data derived from the written and traditional knowledge about food culture, the state of tradition which is the ruling power of the past and the future will be subjected to the cultural texture analysis in the modern world’s food production.

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