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

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