{"id":5463,"date":"2026-06-12T10:17:42","date_gmt":"2026-06-12T10:17:42","guid":{"rendered":"https:\/\/www.globaliscertification.com\/?p=5463"},"modified":"2026-06-12T10:23:11","modified_gmt":"2026-06-12T10:23:11","slug":"beyaz-perdeden-damaklara-i-a-nedim-atilla-yazdi","status":"publish","type":"post","link":"https:\/\/www.globaliscertification.com\/ko\/beyaz-perdeden-damaklara-i-a-nedim-atilla-yazdi\/","title":{"rendered":"Beyaz perdeden damaklara I A. Nedim Atilla yazd\u0131"},"content":{"rendered":"<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_755338896\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"935\" height=\"607\" src=\"https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131805.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131805.png 935w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131805-616x400.png 616w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131805-768x499.png 768w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131805-18x12.png 18w\" sizes=\"auto, (max-width: 935px) 100vw, 935px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_755338896 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\n<p>\u00a0<\/p>\n<p>G\u00f6rsel ve i\u015fitsel sanatlar\u0131n zirvesi olan sinema ile duyular\u0131n en kadim ve evrensel d\u0131\u015favurumu olan gastronomi, ilk bak\u0131\u015fta farkl\u0131 kulvarlarda ko\u015fuyor gibi g\u00f6r\u00fcn\u00fcyor. Zaman zaman yaz\u0131lar\u0131mda dile getirdi\u011fim gibi biri \u0131\u015f\u0131k ve g\u00f6lgenin ill\u00fczyonuna, di\u011feri ise tat, koku ve dokunun somutlu\u011funa dayan\u0131r. Ancak derinlemesine bak\u0131ld\u0131\u011f\u0131nda, her iki disiplinin de insan deneyimini, k\u00fclt\u00fcr\u00fcn\u00fc ve hik\u00e2ye anlat\u0131c\u0131l\u0131\u011f\u0131n\u0131 merkezine ald\u0131\u011f\u0131 g\u00f6r\u00fcl\u00fcr.<\/p>\n<p>Ge\u00e7ti\u011fimiz hafta sonunda \u00c7e\u015fme Belediyesi\u2019nin deste\u011fiyle ve\u00a0<strong>G\u00fclper Erg\u00fcn\u2019<\/strong>\u00fcn direkt\u00f6rl\u00fc\u011f\u00fcnde kap\u0131lar\u0131n\u0131 a\u00e7an Uluslararas\u0131 Gastronomi Film Festivali (UGFF), bu iki evrensel dilin san\u0131ld\u0131\u011f\u0131 kadar uzak olmad\u0131\u011f\u0131n\u0131, aksine birbirini nas\u0131l kusursuzca besledi\u011fini bir kez daha g\u00f6zler \u00f6n\u00fcne serdi. \u00c7e\u015fme G\u00fcne\u015flenme Teras\u0131\u2019ndaki a\u00e7\u0131k hava g\u00f6sterimleriyle ba\u015flayan,\u00a0<strong>Uluslararas\u0131 Klazomenai K\u0131sa Film Yar\u0131\u015fmas\u0131 \u00d6d\u00fcl T\u00f6reni<\/strong>, Tasty Cinema etkinlikleri ve Sine S\u0131n\u0131f oturumlar\u0131yla zenginle\u015fen bu festival, gastronomi ve sinema ortakl\u0131\u011f\u0131n\u0131n k\u00fclt\u00fcrel kodlar\u0131n\u0131 okumak i\u00e7in harika bir zemin sundu. Ge\u00e7en y\u0131l Urla\u2019da ba\u015flayan, bu y\u0131l \u00c7e\u015fme\u2019ye ta\u015f\u0131nan festival umar\u0131m uzun \u00f6m\u00fcrl\u00fc olacakt\u0131r. Bu arada Kars\u2019ta da yinelenece\u011fini belirtmek isterim.<\/p>\n<p>\u0130zledi\u011fim panellerden birinde\u00a0<strong>Prof. Dr. O\u011fuz Makal<\/strong>\u00a0Hocam\u0131n da dile getirdi\u011fi gibi sinema da gastronomi de temelde bir \u201cre\u00e7ete\u201d ve \u201ckurgu\u201d zanaat\u0131d\u0131r. Bir y\u00f6netmen sahneleri, \u0131\u015f\u0131\u011f\u0131 ve oyuncular\u0131 bir araya getirerek bir duygu d\u00fcnyas\u0131 in\u015fa ederken; bir \u015fef de malzemeleri, teknikleri ve aromalar\u0131 harmanlayarak tabakta bir hik\u00e2ye anlat\u0131r. Her ikisi de izleyicide\/misafirde bir bellek olu\u015fturmay\u0131, onu ge\u00e7mi\u015fe g\u00f6t\u00fcrmeyi ya da hi\u00e7 bilmedi\u011fi bir co\u011frafyayla tan\u0131\u015ft\u0131rmay\u0131 ama\u00e7lar.\u00a0<strong>\u201cSevgilim Sinema, Sevgilim Yemek\u201d<\/strong>\u00a0ba\u015fl\u0131kl\u0131 s\u00f6yle\u015fide Prof. Dr. O\u011fuz Makal ve Zeynep Alt\u0131ok bir araya geldi. Makal, yeni kitab\u0131nda yakla\u015f\u0131k 80 gastronomi filmini inceledi\u011fini ve T\u00fcrk sinemas\u0131ndan \u00f6rneklere de yer verdi\u011fini anlatt\u0131.<\/p>\n<p>Sinema tarihi boyunca mutfak, sadece yemek yenilen bir mek\u00e2n olman\u0131n \u00f6tesine ge\u00e7erek karakterlerin karakterize edildi\u011fi, toplumsal s\u0131n\u0131flar\u0131n \u00e7at\u0131\u015ft\u0131\u011f\u0131 ya da k\u00fclt\u00fcrel kimliklerin korundu\u011fu bir anlat\u0131 alan\u0131na d\u00f6n\u00fc\u015fm\u00fc\u015ft\u00fcr. UGFF program\u0131nda yer alan film se\u00e7kileri ve s\u00f6yle\u015filer de tam olarak bu sinematik haf\u0131zaya odaklan\u0131yordu.<\/p>\n<p>Malumdur, yemek, perdede bazen bir a\u015fk\u0131n ifadesi, bazen bir g\u00f6\u00e7 hikayesinin en h\u00fcz\u00fcnl\u00fc par\u00e7as\u0131, bazen de bir g\u00fc\u00e7 g\u00f6sterisi\u2026<\/p>\n<p>Festivalin k\u0131sa film yar\u0131\u015fmas\u0131na ad\u0131n\u0131 veren Klazomenai, tarihteki ilk zeytinya\u011f\u0131 i\u015fliklerinden birine ev sahipli\u011fi yapan, Urla ve \u00c7e\u015fme yar\u0131madas\u0131n\u0131n gastronomi tarihindeki k\u00f6kl\u00fc ge\u00e7mi\u015fini simgeleyen bir antik kent. \u00d6d\u00fcllerin bu ismi ta\u015f\u0131mas\u0131, sinema ve gastronomi ili\u015fkisinin sadece modern bir e\u011flence sekt\u00f6r\u00fc ortakl\u0131\u011f\u0131 olmad\u0131\u011f\u0131n\u0131, arkas\u0131nda binlerce y\u0131ll\u0131k bir k\u00fclt\u00fcrel miras bar\u0131nd\u0131rd\u0131\u011f\u0131n\u0131 hat\u0131rlat\u0131r.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1277000654\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"896\" height=\"597\" src=\"https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131834.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131834.png 896w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131834-600x400.png 600w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131834-768x512.png 768w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131834-18x12.png 18w\" sizes=\"auto, (max-width: 896px) 100vw, 896px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1277000654 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\n<p>\u00a0<\/p>\n<p><strong>Pelin Batu\u2019nun<\/strong>\u00a0y\u00f6netti\u011fi\u00a0<strong>Ahmet Uhri<\/strong>\u00a0dostumun da konu\u015fmac\u0131 oldu\u011fu panelde de\u011findi\u011fi gibi \u201cSinema, yerel mutfak k\u00fclt\u00fcrlerini ve unutulmaya y\u00fcz tutmu\u015f gastronomik miraslar\u0131 kay\u0131t alt\u0131na alarak gelece\u011fe ta\u015f\u0131yan en g\u00fc\u00e7l\u00fc ar\u015fivsel ara\u00e7lardan biri\u201d\u2026 Bu panelde\u00a0<strong>Simay B\u00fclb\u00fcl\u2019\u00fcn<\/strong>\u00a0\u00fcretimlerinden de haberdar olduk, sevindik\u2026<\/p>\n<p><strong>GASTRONOM\u0130 D\u0130PLOMAS\u0130S\u0130\u2026<br \/><\/strong>D\u00fcnya art\u0131k sadece askeri g\u00fc\u00e7le ya da ekonomik parametrelerle y\u00f6netilmiyor; \u00fclkeler ve \u015fehirler kendilerini anlatmak, k\u00fcresel arenada \u00e7ekim merkezi olmak i\u00e7in k\u00fclt\u00fcr\u00fcn, sanat\u0131n ve en \u00e7ok da mutfa\u011f\u0131n g\u00fcc\u00fcne ba\u015fvuruyor. \u0130\u015fte tam bu noktada kar\u015f\u0131m\u0131za \u00e7\u0131kan\u00a0<strong>Gastronomi Diplomasisi (Gastrodiplomasi)<\/strong>, bir kentin ya da \u00fclkenin kalbine giden yolun, d\u00fcnya halklar\u0131n\u0131n damak tad\u0131ndan ge\u00e7ti\u011fini savunur.<\/p>\n<p>Hem Uzakdo\u011fu\u2019da hem de son d\u00f6nemde Van\u2019da \u00f6nemli yat\u0131r\u0131mlara imza atan\u00a0<strong>Bekir Kaya<\/strong>, Urla\u2019daki Michelin Y\u0131ld\u0131zl\u0131 \u015feflerden\u00a0<strong>Osman Serdaro\u011flu\u00a0<\/strong>karde\u015fim ve y\u0131llard\u0131r b\u00f6lgenin gastronomik geli\u015fmesi i\u00e7in b\u00fcy\u00fck \u00e7aba harcayan\u00a0<strong>Celal Uysal\u00a0<\/strong>dostumu<strong>n\u00a0<\/strong>konu\u015fmac\u0131 oldu\u011fu panel, \u015fehirlerin kendilerini d\u00fcnyaya anlat\u0131rken gastronomiyi nas\u0131l stratejik bir enstr\u00fcmana d\u00f6n\u00fc\u015ft\u00fcrebilece\u011fini derinlemesine masaya yat\u0131rd\u0131.<\/p>\n<p>Gastronomi diplomasisi, en yal\u0131n tan\u0131m\u0131yla, \u201culuslararas\u0131 ili\u015fkileri geli\u015ftirmek ve k\u00fclt\u00fcrel bilinirli\u011fi art\u0131rmak i\u00e7in yemek k\u00fclt\u00fcr\u00fcn\u00fcn kullan\u0131lmas\u0131d\u0131r.\u201d Bir \u015fehri ya da \u00fclkeyi hi\u00e7 tan\u0131mayan bir insan, onun hikayesiyle ilk kez bir tabak yemek vas\u0131tas\u0131yla tan\u0131\u015fabilir. Panelde de vurguland\u0131\u011f\u0131 gibi, yemek sadece kar\u0131n doyurma eylemi de\u011fil; bir co\u011frafyan\u0131n iklimini, tarihini, insan ili\u015fkilerini ve hayata bak\u0131\u015f\u0131n\u0131 yans\u0131tan evrensel bir dildir.<\/p>\n<p>\u015eehirler, k\u00fcreselle\u015fen d\u00fcnyada birbirine benzeme tehlikesiyle kar\u015f\u0131 kar\u015f\u0131ya kal\u0131rken, onlar\u0131 benzersiz k\u0131lan en \u00f6nemli \u015fey yerel mutfak miraslar\u0131d\u0131r. Ancak mesele sadece \u201cen lezzetli yeme\u011fe sahip olmak\u201d de\u011fil, o yeme\u011fin arkas\u0131ndaki hikayeyi d\u00fcnyaya do\u011fru kodlarla anlatabilmektir.<\/p>\n<p><strong>Unutmamak gerek!\u00a0<\/strong>Bir \u015fef, restoran\u0131nda sadece yemek servis etmez; o co\u011frafyan\u0131n mikro-klimas\u0131n\u0131, yerel \u00fcreticisinin eme\u011fini ve bin y\u0131ll\u0131k gelene\u011fini d\u00fcnyaya tan\u0131tan bir k\u00fclt\u00fcr el\u00e7isi gibi \u00e7al\u0131\u015f\u0131r.<\/p>\n<p>Panelde tart\u0131\u015f\u0131lan en can al\u0131c\u0131 do\u011frulardan biri, gastronomi diplomasisinin tepeden inme politikalarla de\u011fil,\u00a0<strong>\u201cyerelle ba\u011f kurarak\u201d<\/strong>\u00a0ba\u015far\u0131l\u0131 olabilece\u011fi ger\u00e7e\u011fiydi. \u00c7e\u015fme, Urla ve genel olarak \u0130zmir yar\u0131madas\u0131, bu diplomatik dil i\u00e7in muazzam bir potansiyele sahip. Antik Klazomenai\u2019den miras kalan zeytinya\u011f\u0131 k\u00fclt\u00fcr\u00fc, Akdeniz diyetinin kalbini olu\u015fturan otlar ve deniz \u00fcr\u00fcnleri, bu topraklar\u0131n d\u00fcnyaya anlataca\u011f\u0131 hik\u00e2yenin kelimeleridir.<\/p>\n<p>Ben de panel sonras\u0131nda s\u00f6z ald\u0131\u011f\u0131mda dile getirdi\u011fim gibi, e\u011fer bir \u015fehir kendi sokak lezzetini, kendi ba\u011f yollar\u0131n\u0131, kendi pazarlar\u0131n\u0131 ve k\u00fc\u00e7\u00fck \u00fcreticisini koruyup parlatam\u0131yorsa, uluslararas\u0131 arenada kuraca\u011f\u0131 c\u00fcmleler de yapay kalacakt\u0131r. Gastronomi diplomasisi, mutfaktaki \u00f6zg\u00fcnl\u00fc\u011f\u00fc ve d\u00fcr\u00fcstl\u00fc\u011f\u00fc \u00f6d\u00fcllendirir.<\/p>\n<p>Sinema festivali gibi platformlar ise bu hikayelerin g\u00f6rsel haf\u0131zaya kaz\u0131narak s\u0131n\u0131rlar\u0131 a\u015fmas\u0131n\u0131 kolayla\u015ft\u0131rabilir. Tabii ki do\u011fru kullan\u0131labilirse\u2026<\/p>\n<p><strong>\u201cBilim, Gastronomi ve Ekoloji\u201d<\/strong>\u00a0paneli, festivalin belki de en can al\u0131c\u0131, taba\u011f\u0131m\u0131z\u0131n arkas\u0131ndaki devasa ekosistemi \u00f6n\u00fcm\u00fcze seren oturumuydu. \u0130smail Ert\u00fcrk, Zafer Yenal ve Zafer Gedik gibi alan\u0131nda yetkin isimlerin bir araya gelmesi; gastronomi, bilim ve ekoloji aras\u0131ndaki o g\u00f6r\u00fcnmez ama hayati ba\u011flar\u0131 masaya yat\u0131rmak ad\u0131na m\u00fcthi\u015fti.<\/p>\n<p>Gastronomi, uzun y\u0131llar boyunca sadece \u015f\u0131k restoranlar, estetik tabaklar ve gurme lezzetlerle s\u0131n\u0131rl\u0131 bir \u201cl\u00fcks\u201d veya \u201csanat\u201d dal\u0131 olarak g\u00f6r\u00fcld\u00fc. Ancak bug\u00fcn biliyoruz ki, \u00f6n\u00fcm\u00fcze gelen her lokma; iklim krizinden sosyo-ekonomik adaletsizliklere, bilimsel d\u00f6n\u00fc\u015f\u00fcmlerden toprak ekolojisine kadar uzanan devasa bir a\u011f\u0131n son halkas\u0131d\u0131r.<\/p>\n<p>Yemek sosyolojisi denildi\u011finde akla gelen ilk isimlerden olan Prof. Dr. Zafer Yenal, panelde meselenin toplumsal ve tarihsel boyutuna ayna tuttu. Yenal\u2019\u0131n vurgulad\u0131\u011f\u0131 en \u00f6nemli unsurlardan biri, end\u00fcstriyel g\u0131da sistemlerinin ve b\u00fcy\u00fck kurumsal tar\u0131m politikalar\u0131n\u0131n, yerel topluluklar ve k\u00fc\u00e7\u00fck aile \u00e7ift\u00e7ili\u011fi \u00fczerindeki d\u00f6n\u00fc\u015ft\u00fcr\u00fcc\u00fc ve \u00e7o\u011fu zaman y\u0131k\u0131c\u0131 etkisiydi.<\/p>\n<p>Yenal\u2019\u0131n perspektifinden bak\u0131ld\u0131\u011f\u0131nda gastronomi; topra\u011f\u0131 i\u015fleyen \u00e7ift\u00e7inin eme\u011finden, g\u00f6\u00e7 yollar\u0131na ve mutfak haf\u0131zas\u0131n\u0131n kaybolu\u015funa kadar uzanan sosyolojik bir anlat\u0131. K\u00fc\u00e7\u00fck \u00fcreticinin korunmas\u0131, biyo\u00e7e\u015fitlili\u011fin devaml\u0131l\u0131\u011f\u0131 ve g\u0131da egemenli\u011fi kavramlar\u0131, bug\u00fcn sineman\u0131n da belgesel sinemac\u0131l\u0131\u011f\u0131n da en \u00e7ok dert edinmesi gereken ekolojik ba\u015fl\u0131klar\u0131n ba\u015f\u0131nda geliyor. \u00c7\u00fcnk\u00fc tar\u0131msal yap\u0131lar \u00e7\u00f6z\u00fcld\u00fc\u011f\u00fcnde, sadece bir hammaddeyi de\u011fil, bin y\u0131ll\u0131k bir k\u00fclt\u00fcr\u00fc ve yerel ekolojiyi de kaybediyoruz.<\/p>\n<p>Uluslararas\u0131 finans ve ekonomi alan\u0131ndaki \u00e7al\u0131\u015fmalar\u0131yla bilinen\u00a0<strong>\u0130smail Ert\u00fcrk<\/strong>, panele k\u00fcresel ekonomik sistem ile ekolojik dengeler aras\u0131ndaki \u00e7eli\u015fkileri ve \u00e7\u00f6z\u00fcm aray\u0131\u015flar\u0131n\u0131 ta\u015f\u0131d\u0131. Bug\u00fcn \u201cs\u00fcrd\u00fcr\u00fclebilirlik\u201d kelimesinin i\u00e7i ne kadar bo\u015falt\u0131lmaya \u00e7al\u0131\u015f\u0131lsa da, Ert\u00fcrk\u2019\u00fcn vurgulad\u0131\u011f\u0131 \u201cfinansal ekoloji\u201d ve ye\u015fil ekonomi yakla\u015f\u0131mlar\u0131 g\u0131dan\u0131n gelece\u011fi i\u00e7in hayati \u00f6nem ta\u015f\u0131yor. Gastronomi, k\u00fcresel sermayenin tek tiple\u015ftirici g\u0131da politikalar\u0131na kar\u015f\u0131, yerel ekonomileri aya\u011fa kald\u0131racak ekonomik bir kald\u0131ra\u00e7 olarak yeniden konumland\u0131r\u0131lmal\u0131.<\/p>\n<p>Zafer Gedik Hoca ise, mutfa\u011f\u0131n asl\u0131nda ya\u015fayan, mikroorganizmalarla \u00f6r\u00fcl\u00fc laboratuvar oldu\u011funu hat\u0131rlatt\u0131. Hoca\u2019n\u0131n d\u00fcnyan\u0131n her yerinde\u00a0<strong>\u0130hap Hulusi G\u00f6rey<\/strong>\u00a0ile\u00a0<strong>Faz\u0131l Ahmet Ayka\u00e7\u00a0<\/strong>ile birlikte \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131 s\u00f6ylemesi ise m\u00fcthi\u015f bir hikaye oldu.<strong>\u00a0Bence Hocam Kul\u00fcp Rak\u0131s\u0131 ile her t\u00fcrl\u00fc \u00e7al\u0131\u015fma daha iyi gider. Sadece Zafer Gedik Hoca\u2019n\u0131n ahtapotu nas\u0131l yumu\u015fatt\u0131\u011f\u0131n\u0131 anlayamad\u0131k!<\/strong><\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_999613823\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"892\" height=\"597\" src=\"https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131852.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131852.png 892w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131852-598x400.png 598w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131852-768x514.png 768w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131852-18x12.png 18w\" sizes=\"auto, (max-width: 892px) 100vw, 892px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_999613823 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\n<p>\u00a0<\/p>\n<p>Hem Uzakdo\u011fu\u2019da hem de son d\u00f6nemde Van\u2019da \u00f6nemli yat\u0131r\u0131mlara imza atan\u00a0<strong>Bekir Kaya<\/strong>, Urla\u2019daki Michelin Y\u0131ld\u0131zl\u0131 \u015feflerden\u00a0<strong>Osman Serdaro\u011flu\u00a0<\/strong>karde\u015fim ve y\u0131llard\u0131r b\u00f6lgenin gastronomik geli\u015fmesi i\u00e7in b\u00fcy\u00fck \u00e7aba harcayan\u00a0<strong>Celal Uysal\u00a0<\/strong>dostumu<strong>n\u00a0<\/strong>konu\u015fmac\u0131 oldu\u011fu panel, \u015fehirlerin kendilerini d\u00fcnyaya anlat\u0131rken gastronomiyi nas\u0131l stratejik bir enstr\u00fcmana d\u00f6n\u00fc\u015ft\u00fcrebilece\u011fini derinlemesine masaya yat\u0131rd\u0131.<\/p>\n<p>Gastronomi diplomasisi, en yal\u0131n tan\u0131m\u0131yla, \u201culuslararas\u0131 ili\u015fkileri geli\u015ftirmek ve k\u00fclt\u00fcrel bilinirli\u011fi art\u0131rmak i\u00e7in yemek k\u00fclt\u00fcr\u00fcn\u00fcn kullan\u0131lmas\u0131d\u0131r.\u201d Bir \u015fehri ya da \u00fclkeyi hi\u00e7 tan\u0131mayan bir insan, onun hikayesiyle ilk kez bir tabak yemek vas\u0131tas\u0131yla tan\u0131\u015fabilir. Panelde de vurguland\u0131\u011f\u0131 gibi, yemek sadece kar\u0131n doyurma eylemi de\u011fil; bir co\u011frafyan\u0131n iklimini, tarihini, insan ili\u015fkilerini ve hayata bak\u0131\u015f\u0131n\u0131 yans\u0131tan evrensel bir dildir.<\/p>\n<p>\u015eehirler, k\u00fcreselle\u015fen d\u00fcnyada birbirine benzeme tehlikesiyle kar\u015f\u0131 kar\u015f\u0131ya kal\u0131rken, onlar\u0131 benzersiz k\u0131lan en \u00f6nemli \u015fey yerel mutfak miraslar\u0131d\u0131r. Ancak mesele sadece \u201cen lezzetli yeme\u011fe sahip olmak\u201d de\u011fil, o yeme\u011fin arkas\u0131ndaki hikayeyi d\u00fcnyaya do\u011fru kodlarla anlatabilmektir.<\/p>\n<p><strong>Unutmamak gerek!\u00a0<\/strong>Bir \u015fef, restoran\u0131nda sadece yemek servis etmez; o co\u011frafyan\u0131n mikro-klimas\u0131n\u0131, yerel \u00fcreticisinin eme\u011fini ve bin y\u0131ll\u0131k gelene\u011fini d\u00fcnyaya tan\u0131tan bir k\u00fclt\u00fcr el\u00e7isi gibi \u00e7al\u0131\u015f\u0131r.<\/p>\n<p>Panelde tart\u0131\u015f\u0131lan en can al\u0131c\u0131 do\u011frulardan biri, gastronomi diplomasisinin tepeden inme politikalarla de\u011fil,\u00a0<strong>\u201cyerelle ba\u011f kurarak\u201d<\/strong>\u00a0ba\u015far\u0131l\u0131 olabilece\u011fi ger\u00e7e\u011fiydi. \u00c7e\u015fme, Urla ve genel olarak \u0130zmir yar\u0131madas\u0131, bu diplomatik dil i\u00e7in muazzam bir potansiyele sahip. Antik Klazomenai\u2019den miras kalan zeytinya\u011f\u0131 k\u00fclt\u00fcr\u00fc, Akdeniz diyetinin kalbini olu\u015fturan otlar ve deniz \u00fcr\u00fcnleri, bu topraklar\u0131n d\u00fcnyaya anlataca\u011f\u0131 hik\u00e2yenin kelimeleridir.<\/p>\n<p>Ben de panel sonras\u0131nda s\u00f6z ald\u0131\u011f\u0131mda dile getirdi\u011fim gibi, e\u011fer bir \u015fehir kendi sokak lezzetini, kendi ba\u011f yollar\u0131n\u0131, kendi pazarlar\u0131n\u0131 ve k\u00fc\u00e7\u00fck \u00fcreticisini koruyup parlatam\u0131yorsa, uluslararas\u0131 arenada kuraca\u011f\u0131 c\u00fcmleler de yapay kalacakt\u0131r. Gastronomi diplomasisi, mutfaktaki \u00f6zg\u00fcnl\u00fc\u011f\u00fc ve d\u00fcr\u00fcstl\u00fc\u011f\u00fc \u00f6d\u00fcllendirir.<\/p>\n<p>Sinema festivali gibi platformlar ise bu hikayelerin g\u00f6rsel haf\u0131zaya kaz\u0131narak s\u0131n\u0131rlar\u0131 a\u015fmas\u0131n\u0131 kolayla\u015ft\u0131rabilir. Tabii ki do\u011fru kullan\u0131labilirse\u2026<\/p>\n<p><strong>\u201cBilim, Gastronomi ve Ekoloji\u201d<\/strong>\u00a0paneli, festivalin belki de en can al\u0131c\u0131, taba\u011f\u0131m\u0131z\u0131n arkas\u0131ndaki devasa ekosistemi \u00f6n\u00fcm\u00fcze seren oturumuydu. \u0130smail Ert\u00fcrk, Zafer Yenal ve Zafer Gedik gibi alan\u0131nda yetkin isimlerin bir araya gelmesi; gastronomi, bilim ve ekoloji aras\u0131ndaki o g\u00f6r\u00fcnmez ama hayati ba\u011flar\u0131 masaya yat\u0131rmak ad\u0131na m\u00fcthi\u015fti.<\/p>\n<p>Gastronomi, uzun y\u0131llar boyunca sadece \u015f\u0131k restoranlar, estetik tabaklar ve gurme lezzetlerle s\u0131n\u0131rl\u0131 bir \u201cl\u00fcks\u201d veya \u201csanat\u201d dal\u0131 olarak g\u00f6r\u00fcld\u00fc. Ancak bug\u00fcn biliyoruz ki, \u00f6n\u00fcm\u00fcze gelen her lokma; iklim krizinden sosyo-ekonomik adaletsizliklere, bilimsel d\u00f6n\u00fc\u015f\u00fcmlerden toprak ekolojisine kadar uzanan devasa bir a\u011f\u0131n son halkas\u0131d\u0131r.<\/p>\n<p>Yemek sosyolojisi denildi\u011finde akla gelen ilk isimlerden olan Prof. Dr. Zafer Yenal, panelde meselenin toplumsal ve tarihsel boyutuna ayna tuttu. Yenal\u2019\u0131n vurgulad\u0131\u011f\u0131 en \u00f6nemli unsurlardan biri, end\u00fcstriyel g\u0131da sistemlerinin ve b\u00fcy\u00fck kurumsal tar\u0131m politikalar\u0131n\u0131n, yerel topluluklar ve k\u00fc\u00e7\u00fck aile \u00e7ift\u00e7ili\u011fi \u00fczerindeki d\u00f6n\u00fc\u015ft\u00fcr\u00fcc\u00fc ve \u00e7o\u011fu zaman y\u0131k\u0131c\u0131 etkisiydi.<\/p>\n<p>Yenal\u2019\u0131n perspektifinden bak\u0131ld\u0131\u011f\u0131nda gastronomi; topra\u011f\u0131 i\u015fleyen \u00e7ift\u00e7inin eme\u011finden, g\u00f6\u00e7 yollar\u0131na ve mutfak haf\u0131zas\u0131n\u0131n kaybolu\u015funa kadar uzanan sosyolojik bir anlat\u0131. K\u00fc\u00e7\u00fck \u00fcreticinin korunmas\u0131, biyo\u00e7e\u015fitlili\u011fin devaml\u0131l\u0131\u011f\u0131 ve g\u0131da egemenli\u011fi kavramlar\u0131, bug\u00fcn sineman\u0131n da belgesel sinemac\u0131l\u0131\u011f\u0131n da en \u00e7ok dert edinmesi gereken ekolojik ba\u015fl\u0131klar\u0131n ba\u015f\u0131nda geliyor. \u00c7\u00fcnk\u00fc tar\u0131msal yap\u0131lar \u00e7\u00f6z\u00fcld\u00fc\u011f\u00fcnde, sadece bir hammaddeyi de\u011fil, bin y\u0131ll\u0131k bir k\u00fclt\u00fcr\u00fc ve yerel ekolojiyi de kaybediyoruz.<\/p>\n<p>Uluslararas\u0131 finans ve ekonomi alan\u0131ndaki \u00e7al\u0131\u015fmalar\u0131yla bilinen\u00a0<strong>\u0130smail Ert\u00fcrk<\/strong>, panele k\u00fcresel ekonomik sistem ile ekolojik dengeler aras\u0131ndaki \u00e7eli\u015fkileri ve \u00e7\u00f6z\u00fcm aray\u0131\u015flar\u0131n\u0131 ta\u015f\u0131d\u0131. Bug\u00fcn \u201cs\u00fcrd\u00fcr\u00fclebilirlik\u201d kelimesinin i\u00e7i ne kadar bo\u015falt\u0131lmaya \u00e7al\u0131\u015f\u0131lsa da, Ert\u00fcrk\u2019\u00fcn vurgulad\u0131\u011f\u0131 \u201cfinansal ekoloji\u201d ve ye\u015fil ekonomi yakla\u015f\u0131mlar\u0131 g\u0131dan\u0131n gelece\u011fi i\u00e7in hayati \u00f6nem ta\u015f\u0131yor. Gastronomi, k\u00fcresel sermayenin tek tiple\u015ftirici g\u0131da politikalar\u0131na kar\u015f\u0131, yerel ekonomileri aya\u011fa kald\u0131racak ekonomik bir kald\u0131ra\u00e7 olarak yeniden konumland\u0131r\u0131lmal\u0131.<\/p>\n<p>Zafer Gedik Hoca ise, mutfa\u011f\u0131n asl\u0131nda ya\u015fayan, mikroorganizmalarla \u00f6r\u00fcl\u00fc laboratuvar oldu\u011funu hat\u0131rlatt\u0131. Hoca\u2019n\u0131n d\u00fcnyan\u0131n her yerinde\u00a0<strong>\u0130hap Hulusi G\u00f6rey<\/strong>\u00a0ile\u00a0<strong>Faz\u0131l Ahmet Ayka\u00e7\u00a0<\/strong>ile birlikte \u00e7al\u0131\u015ft\u0131\u011f\u0131n\u0131 s\u00f6ylemesi ise m\u00fcthi\u015f bir hikaye oldu.<strong>\u00a0Bence Hocam Kul\u00fcp Rak\u0131s\u0131 ile her t\u00fcrl\u00fc \u00e7al\u0131\u015fma daha iyi gider. Sadece Zafer Gedik Hoca\u2019n\u0131n ahtapotu nas\u0131l yumu\u015fatt\u0131\u011f\u0131n\u0131 anlayamad\u0131k!<\/strong><\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_745946663\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"656\" height=\"631\" src=\"https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131917.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131917.png 656w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131917-416x400.png 416w, https:\/\/www.globaliscertification.com\/wp-content\/uploads\/2026\/06\/Ekran-goruntusu-2026-06-12-131917-12x12.png 12w\" sizes=\"auto, (max-width: 656px) 100vw, 656px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_745946663 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\n<p>\u00a0<\/p>\n<p>\u201cBilim, Gastronomi ve Ekoloji\u201d paneli, festival izleyicisine \u015fu can al\u0131c\u0131 soruyu sordurarak zihinlerde derin bir iz b\u0131rakt\u0131:\u00a0<em>Yar\u0131n ne yiyece\u011fimiz, bug\u00fcn topra\u011fa, bilime ve yerel \u00fcreticiye nas\u0131l davrand\u0131\u011f\u0131m\u0131zla do\u011frudan ili\u015fkiliyse; biz bu hikayenin neresindeyiz?<\/em><\/p>\n<p>S\u0131kl\u0131kla yazd\u0131\u011f\u0131m gibi Anadolu\u2019nun Neolitik d\u00f6nemden beri ta\u015f\u0131d\u0131\u011f\u0131 \u201cbiyolojik miras\u201d (ek\u015fi mayalar, yerel peynir k\u00fclt\u00fcrleri, fermantasyon teknikleri), g\u0131da israf\u0131n\u0131 \u00f6nlemenin ve kimyasal koruyuculara ihtiya\u00e7 duymadan temiz g\u0131daya ula\u015fman\u0131n anahtar\u0131n\u0131 sunuyor. Gedik\u2019in sundu\u011fu bilimsel perspektif, gastronominin sadece ge\u00e7mi\u015fe a\u011f\u0131t yakarak de\u011fil, bilimin rehberli\u011finde gelece\u011fi in\u015fa ederek ekolojik olabilece\u011fini g\u00f6sterdi.<\/p>\n<p>Bu oturumda sizi en \u00e7ok yakalayan, \u00fczerine derinle\u015fmek istedi\u011finiz spesifik bir ba\u015fl\u0131k (\u00f6rne\u011fin yerel \u00fcreticilerin durumu, fermantasyonun bilimsel boyutu veya g\u0131da ekonomisi) oldu mu?<\/p>\n<p><strong>MULT\u0130DUYUSAL B\u0130R DENEY\u0130M: \u201cTASTY C\u0130NEMA\u201d<br \/><\/strong>Sineman\u0131n en b\u00fcy\u00fck handikab\u0131, izleyiciye kokular\u0131 ve tatlar\u0131 do\u011frudan ula\u015ft\u0131ramamas\u0131d\u0131r. Ancak iyi bir sinema filmi, izleyicide \u201cg\u00f6rsel bir i\u015ftah\u201d yaratma g\u00fcc\u00fcne sahiptir. Festival program\u0131nda dikkat \u00e7eken Tasty Cinema tarz\u0131 etkinlikler ise bu handikab\u0131 ortadan kald\u0131rmay\u0131 hedefleyen modern bir sanat deneyimidir. Perdede d\u00f6nen hikayenin esteti\u011fi, e\u015fzamanl\u0131 olarak damaklarda hissedilen tatlarla birle\u015fti\u011finde, sinema izleme eylemi pasif bir g\u00f6zlemden, \u00e7ok duyulu (multiduyusal) aktif bir deneyime d\u00f6n\u00fc\u015f\u00fcr.<\/p>\n<p>Yemek pi\u015firmek de film \u00e7ekmek de d\u00fcnyaya bir \u00e7entik atma, bir duygu b\u0131rakma \u00e7abas\u0131&#8230; Beyaz perdeden s\u00fcz\u00fclen \u0131\u015f\u0131k ile mutfaktan y\u00fckselen kokular ayn\u0131 salonda, ayn\u0131 terasta bulu\u015ftu\u011funda, insanl\u0131\u011f\u0131n en eski iki rit\u00fceli olan \u201chikaye dinlemek\u201d ve \u201csofray\u0131 payla\u015fmak\u201d benzersiz bir sanatsal \u015f\u00f6lene d\u00f6n\u00fc\u015febiliyor.<\/p>\n<p>\u00c7e\u015fme\u2019de hayata ge\u00e7irilen Uluslararas\u0131 Gastronomi Film Festivali, gastronomi ve sinema ili\u015fkisinin sadece pop\u00fcler bir k\u00fclt\u00fcr trendi olmad\u0131\u011f\u0131n\u0131; aksine sosyolojiyi, tarihi, sanat\u0131 ve insan eme\u011fini birle\u015ftiren \u00e7ok boyutlu bir platform oldu\u011funu kan\u0131tl\u0131yordu.<\/p>\n<p>Yazacak \u00e7ok \u015fey var ama \u015fimdilik bu kadar\u2026 Emek veren herkesi kutluyorum.<\/p>\n<p><strong>Yemek K\u00fclt\u00fcr\u00fc Ara\u015fat\u0131rmac\u0131s\u0131 ve Yazar\u0131 A. Nedim Atilla<\/strong><\/p>\n<p><strong>atilla.nedim@gmail.com<\/strong><\/p>\n<p><strong>Odatv.com<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>\u00c7e\u015fme&#8217;de d\u00fczenlenen Uluslararas\u0131 Gastronomi Film Festivali&#8217;nde yemek k\u00fclt\u00fcr\u00fcnden gastrodiplomasiye, ekolojiden sineman\u0131n haf\u0131zas\u0131na uzanan bir\u00e7ok konu konu\u015fuldu.<\/p>","protected":false},"author":1,"featured_media":5464,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-5463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomi-tr"],"_links":{"self":[{"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/posts\/5463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/comments?post=5463"}],"version-history":[{"count":2,"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/posts\/5463\/revisions"}],"predecessor-version":[{"id":5470,"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/posts\/5463\/revisions\/5470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/media\/5464"}],"wp:attachment":[{"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/media?parent=5463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/categories?post=5463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.globaliscertification.com\/ko\/wp-json\/wp\/v2\/tags?post=5463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}