Lecturer: Assoc. Prof. Bahar Gürsel, Middle East Technical University
By the proclamation of the Turkish Republic, menus has became prominent in daily life due to developments and changes in definition of “social life” and “entertainment” concepts. The menus, which are accepted as primary sources that reflect the economic, cultural and social characteristics of their period also provide significant information on restaurants and regulars of these places while the official banquet lists provide important insights for gastrodiplomacy studies. The talk by Bahar Gürsel will briefly cover various menus throughout history and will focus on a few restaurant and banquet menus in detail which were designed in Türkiye during the past century.
The lecture will be online and in Turkish. Registration is required.