International Symposium of Local Artisanal Cheeses in and the World: The Use of Geographical Indication for “Kars Kaşarı” Cheese 15-17 July 2016

Convenor: Bogatepe Environment and Life Association, and Ecomuseum Zavot

This Symposium is sponsored by

Serhat Development Agency Bogatepe Environment and Life Association Kafkas University Metro Turkish Republic Ministry of Food, Agriculture and Livestock The Governor of Kars The Municipality of Kars Kars Chamber of Commerce and Industry Friends of the Kitchen Association Logos Slow Food Kars Convivium Turkish Republic Ministry of Development

SYMPOSIUM SESSIONS

1-OPENING CEREMONY

İlhan Koçulu Bogatepe Environment and Life Association Prof. Mitat Şahin Symposium Organizing Committee Assoc. Prof. Hüsnü Kapu Serhat Development Agency Prof. Sami Özcan Kafkas University Rahmi Doğan The Governorhip of Kars Çetin Demirci Ardahan Chamber of Commerce and Industry Murtaza Karaçanta The Municipality of Kars Dr. HüseyinDüzgün Kars Province Directorate of Food, Agriculture and Livestock Fahri Ötegen Kars Chamber of Commerce and Industry Selçuk Can Tez Metro

2-TRACING THE HISTORY OF LOCAL ARTISANAL CHEESES

Prof. Artun Ünsal (Galatasaray University, Political Science) The Long Lasting Journey of Cheesemaking in Turkey: Past, Present and Future

Prof. Gerard Corsane (Newcastle University, Heritage, Museum and Gallery Studies) The Ecomuseum Ideal and Sense of Place

3-THE GEOGRAPHICAL INDICATION CONTROL MECHANISMS OF SWISS CHEESES

Andreas Bigler (Switzerland Milk Industry Archive, Switzerland) The Code of Conducts and Control Mechanisms in Geographical Indication Protection of Traditional Emmentaler Cheese

Ernst Beyeler (Switzerland Milk Industry Archive, Switzerland) The Conditions of High Quality Traditional Cheese Production and Artisanship Training

Christian Juan (Michael Bergkäserei –Mountain Cheese- Marbach AG, Switzerland) The Story of the Emergence of Four-cornered Emmentaler Cheese: Advantages and Disadvantages

4-CULTURES AND BORDERS IN CAUCASUS

Prof. Neşe Özgen (Mimar Sinan Güzel Sanatlar University, Sociology) Geographical Indication in Caucasus: Lost in Transmission

5- KARS CHEESEMAKING: TRADITION AND FUTURE

Prof. Yahya Kemal Avşar (Mustafa Kemal University, Food Engineering) Aromatic Finger Prints of Kars Kasarı

Dr. Saduman Karaca (Üsküdar University, Medical and Aromatic Plants) The Role of Plants in the Positive Effects of Kars Kasarı on Human Health

Fatih Tatari (University of California Davis, Anthropology, USA) The Taste of History in Kars Cheesemaking

Dr. Özkan Aydar (Iğdır University, Sociology) The Effect of Neoliberal Economic Policies on the Relations of Production: The Case of Bogatepe Village

6- FOOD, LOCALITY, AND INTERNATIONAL CERTIFICATION

Prof. Zafer Yenal (Boğaziçi University, Sociology) Can Keşkek Have a Nation? Cultural Heritage and Food

7-RESEARCHES ON LOCAL ARTISANAL CHEESES IN THE WORLD

Dr. Nanuli Azikulii (I. J. Tbilisi State University, Ethnology of Georgia, Georgia) Cheese Production as Cultural Heritage

Asmus Gamdrup Petersen Jensen (Kopenhag University, History and Co-owner of Kost, Denmark) The creation of a local cheese: How the local became a quality in the history of Danish cheesemaking.

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8- PRODUCTION OF SCIENTIFIC EVIDENCE FOR TERRITORIAL DISTINCTIVENESS

Dr. Muammer Kaplan (TÜBİTAK Marmara Research Centre, Food Institute), Somer Bekiroğlu, İbrahim Sani Özdemir Determination of the Geographical Origin of Kars Kaşar Cheese: A Preliminary Study

Assist. Prof. Birsen Bulut Solak (Selçuk University, Gastronomy and Culinary Arts) Human Sensory Evaluation of Cheese

Assoc. Prof. Nezih Müftügil (Okan University, Food Engineering) HACCP Based Practical Food Safety System for the Conventional Cheese Manufacturers

Müge Arkadaş (Mustafa Kemal University, Food Engineering) and Prof. Yahya Kemal Avşar (Mustafa Kemal University, Food Engineering) Use of Mitochondrial DNA in Determination of Authenticity of Diary Product

9- THE AWARENESS ON GEOGRAPHICAL INDICATIONS AND TRENDS IN CONSUMPTION PATTERNS OF CHEESE IN TURKEY

Birgül Gök (Selçuk University, Department of Tourism Management), Assist. Prof. Birsen Bulut Solak (Selçuk University, Gastronomy and Culinary Arts) , Osman Altıntaş (Selçuk University, Department of Travel Management and Tourist Guidance), Vedat Eken (Selçuk University, Department of Travel Management and Tourist Guidance), Consumers’ Evaluation of Food Quality Labeling as a Geographical Indication: A Case Study in Yalvac Slowtown, Isparta

Mehmet Ertaş (Selçuk University, Department of Tourism Management), Assist. Prof. Birsen Bulut Solak (Selçuk University, Gastronomy and Culinary Arts), Hasan Avcı (Selçuk University, Department of Tourism Management) and Ali Kurnazı (Selçuk University, Department of Tourism Management) Consumers’ Knowledge about Geographical Indication of Food Products– Reasons of Their Preference for Traditional Cheeses with Geographical Indication: A Case Study in Konya

10-GEOGRAPHICAL INDICATION, TRADITIONAL PRODUCTION, AND FOOD PRODUCTION STANDARDS

İlhan Koçulu (Boğatepe Gravyer Cheese Producer) The characteristics of Local Artisanal Cheesemaking in Anatolia

Halil Apaydın(T.R. Ministry of Food, Agriculture and Livestock) Food Hygiene, Traditional Products, Exceptions and Regulations

Kamber Yılmaz(BUKOOP: Boğaziçi Mensupları Tüketim Kooperatifi) BUKOOP: Creating Alternative Supply Chains for Food Sovereignty

Gonca Ilıcalı (Turkish Patent Institute) …. ….

10- CHEESE AND TRADITIONAL CRAFT PRACTICES

Prof. Sonja Sbrinoska (Ss. Cyril and Methodius University, Agricultural Science and Food, Macedonia) Protection of Origin of Traditional Galichki Kashkaval

11- RESEARCHES ON LOCAL ARTISANAL CHEESES IN TURKEY

Prof. Mustafa Atasever (Atatürk University, Veterinary Science) Çivil Cheese

Assist. Prof. Erhan Akarcay (Anadolu University, Sociology) Cheese Journey from The Balkans to Aegean: Oral History of İmren Dairy Farm

Assist. Prof. Engin Önen (Ege University, Sociology) Kopanisti: The Cheese which Resists Industrialization

Zafer Yaşar ( T.R. Ministry of Food Agriculture and Livestock) Localization of Tradition in Global Competition: Geographical Indication and Divle Obruğu Tulum Cheese

12-LOCAL CHEESE PRODUCERS: PROBLEMS AND ORGANIZATION

Mahmut Eskiyörük (The Milk Cooperative of Tire) Tire White Cheese

İbrahim Bayrak (Cheese Producer, Karaman) Karaman Divle Obruğu Cheese

Abdurrezzak Cellat (Cheese Producer, Erzurum) Erzurum Çivil ve Küflü Çivil Cheese

Harun Egi (Cheese Producer, Dikili) İzmir Bergama Deri ve Teneke Tulumu

Süleyman Efendigil (Cheese Producer, Erzincan) Erzincan Tulum Cheese

Süleyman Burak Batır (Cheese Producer, Gelibolu) Gelibolu Cheese Halva

13-PRESENTATIONS

Andreas Bigler (Switzerland Milk Industry Archive, Switzerland) The Journey of Gruyere From Alps to Caucasus

Zeynep Kakınç (Friends of the Kitchen Association) Friends of the Kitchen Association’s Projects Supporting Sustainable Cheese Production

Burcu Gezeroğlu (The Previous Project Coordinator of ESSEDRA) The Ark of Taste and Presidium Activities in Boğatepe Village within the project of ESSEDRA

Beyhan Gence Unsal (Sociologist and Mest Executive Chef) New Tastes for Traditional Palates