27/11/2025
The Istanbul Policy Center's "From Farm to Table: Food, Culture, and Politics Talks" series continued this month with an unusual topic and guest. In the talk, moderated by Zafer Yenal, Sabancı University Faculty Member Zafer Gedik, a world-renowned figure in quantum physics, discussed the intersection of science and cuisine. The event took place at IPC Karaköy on November 25, 2025.
The talk broadened the scope of the series by highlighting not only the cultural and social aspects of food and gastronomy, but also the scientific aspects. Yenal and Gedik approached the journey of food from field to kitchen and from there to table from the perspectives of physics, chemistry, biology, and history. The conversation highlighted topics such as how flavor is formed, how scientific thinking is reflected in culinary practices, and the role of experimentation and observation in cooking.
Throughout his speech, Mr. Gedik explored topics such as molecular gastronomy, Maillard reactions, fermentation, the relationship between heat and light, and physical methods that alter texture, providing concrete examples to illustrate the invisible role of science in the kitchen. He enriched the topic with global examples ranging from Japanese cuisine to new gastronomic trends in Denmark.
One of the most striking parts of the conversation was Gedik's account of his years-old meetings with French chemist Hervé This, considered the inventor of molecular gastronomy. This's work, which clarifies cooking processes through scientific experiments—for example, the chemistry of emulsions, the stability of mayonnaise, the effect of temperature on flavor perception, and the physical transformations that occur during cooking—is among the fundamental references that paved the way for this field. Gedik explained that This's scientific approach to gastronomy was insightful for him, and that This's demonstrations in his classes and his research on culinary chemistry were decisive in his understanding of the relationship between food and science.
The conversation also addressed the historical layers of food culture, the importance of revisiting local production and local ingredients, and current issues such as the climate crisis and food security. Yenal and Gedik emphasized that thinking about food is not just a matter of the table, but also critical for scientific curiosity, sustainability, and cultural memory.
This meeting of the “From Farm to Table” series, which brought together participants from different disciplines in the field of gastronomy, added a new perspective to gastronomy discussions, made the place of science at the table visible, and concluded with a rich conversation on how interdisciplinary communication can contribute to developments in this field.
