ATAA UN Related Announcement #46
In Support of “International Day of Multilateralism and Diplomacy for Peace”
Assembly of Turkish American Associations (ATAA) ,
Turkish Women League of America (TWLA) , and
Empowering the Turkish American Community (ETAC-USA)
Presented a Webinar on
Yoğurt: A Living Intangible Cultural Heritage of
Turkish Tradition and Identity
**Sunday, April 5, 2026
**12 pm ET, 11 am CT, 9 am PT
About
Established by the United Nations in 2018, the day highlights the importance of multilateralism—cooperation among three or more states—and diplomacy in navigating global challenges and reducing reliance on unilateral actions. Peace is often the outcome of successful multilateral cooperation. When countries engage in dialogue rather than conflict, they reduce tensions and build trust.
History shows that sustainable peace emerges when nations engage multilaterally — through treaties, shared institutions, economic interdependence, and cultural exchange.
Food diplomacy has long been a bridge between peoples. Shared meals and conversations often soften tensions among people. When individuals discover common interests and experience cultural traditions, they begin to see shared humanity rather than division.
Yoğurt stands as one of the most enduring culinary contributions of Turkic civilization to the world. Originating in the nomadic cultures of Central Asia, it reflects both ingenuity and tradition—transforming milk into a nourishing, long-lasting food through natural fermentation.
The Turkic Origins of Yoğurt
The word “yoğurt” derives from the Turkish verb yoğurmak, meaning “to thicken” or “to curdle.” As early as 6000 BCE, Turkic nomads in Central Asia developed fermentation techniques using animal skin containers, enabling milk preservation in challenging environments. Over time, yoğurt became a dietary cornerstone—valued for its nutrition, versatility, and role in sustaining mobile communities.
Beyond its practical use, yoğurt holds cultural meaning. In Turkic societies, offering dairy products symbolizes hospitality, friendship, and goodwill—values that remain central to Turkic identity today.
From Central Asia to the World
With the westward movement of Turkic peoples, yoğurt spread across regions and cultures:
- Introduced to Anatolia during the Seljuk period, it became embedded in local cuisines.
- Expanded into the Balkans under Ottoman influence, shaping regional food traditions.
- Entered Western Europe in the 16th century when Suleiman the Magnificent reportedly sent yoğurt to Francis I of France as a remedy for illness.
This journey reflects yoğurt’s role not only as food, but as an early example of cultural exchange and diplomacy.
A Legacy of Innovation and Health
Turkic communities also developed preservation techniques such as kurut (dried yoğurt), enhancing food security and portability. Today, yoğurt is globally recognized for its digestive and nutritional benefits, often described as a functional or “superfood.”
From traditional drinks like ayran to modern global variations, yoğurt continues to connect cultures and cuisines across continents.
Yoğurt as Cultural Diplomacy
In the modern era, yoğurt represents a shared heritage—bridging societies through a simple yet powerful culinary tradition. Its global popularity underscores its origins as a gift from Turkic culture to the world, embodying health, sustainability, and cross-cultural connection.
“From Turkic Roots to Global Peace—Yoğurt Unites Us.”
Program
Opening Remarks & Introductions by
**Alev Wieland
**President, ATAA
**Selim Erhan, Ph.D.
**Co-Chair, ATAA UN Relations Committee
Moderator
**Ece Yenigün
**M.S. in Global Affairs, New York University
**
Presentations by**
**Süleyman Dilsiz
**Turkish Gastronomy Researcher & Author _
Through this narrative, Mr. Dilsiz presents yoğurt not merely as a food, but as a cultural phenomenon that reflects migration, adaptation, and the resilience of culinary traditions.
_
**Gizem Kılıç, PhD
**Senior Director, Industry Research, Policy and Regulatory Affairs _
Yoğurt was an important food among Turks in Central Asia. It could be preserved and used in long journeys. As its use spread throughout the world through the migration of Turks, at times it was considered a medicine and sold in pharmacies in Europe.
_
**
Youth Discussion**
**Bartu Milci
**Ninth Grader, Harker School, San Jose, CA
Mr. Milci’s main focus will center around the presence of yoğurt in folklore and why it is there and its cultural significance. He will talk about his experiences with yoğurt and the folk tales around yoğurt as he was growing up in the US and how it was a part of his connection to Türkiye.
Next Program Announcement
Yücel Burdurlu
Closing Remarks by
**Alev Wieland
**President, ATAA
Biographies
Süleyman Dilsiz
Turkish Gastronomy Researcher & Author
Süleyman Dilsiz is a Turkish gastronomy researcher, author, and cultural storyteller whose work explores the deep relationship between food, memory, and civilization. His writings focus on how traditional foods carry the wisdom of centuries and serve as living archives of cultural identity. Dilsiz is the author of several books dedicated to Anatolian culinary culture, including Yoğurt Uygarlığı (The Yoğurt Civilization), most notably work that traces yoğurt’s historical journey from the steppes of Central Asia to Anatolia and beyond.
Through this narrative, he presents yoğurt not merely as a food, but as a cultural phenomenon that reflects migration, adaptation, and the resilience of culinary traditions.
His broader body of work includes influential 7 books on rural development, Turkish breakfast culture, fish cuisine, salads, GURMEPEDIA (swaps of all foods in kitchen) and culinary heritage, each documenting the diversity and depth of Anatolian food traditions. Across these works, Dilsiz approaches gastronomy as a cultural language one that connects landscapes, seasons, communities, and collective memory.
Beyond authorship, he contributes to public conversations on gastronomy, cultural heritage, and sustainable food traditions through articles, lectures, and cultural initiatives. His work emphasizes the importance of seasonal eating, fermentation traditions, and the preservation of local food knowledge as essential elements of cultural continuity.
Often described as a interpreter of edible heritage, Dilsiz’s work invites audiences to see food not simply as nourishment, but as a story one that carries the memory of civilizations.
In his talk, “Tracing Cultural Memory and Heritage: Yoğurt,” he explores yoğurt as a symbol of cultural resilience and shared human heritage, revealing how a humble fermented food became one of the most enduring culinary legacies of Anatolia and the wider world.
Gizem Kılıç, PhD
Senior Director, Industry Research, Policy and Regulatory Affairs
Gizem Kılıç, PhD, leads research and data analytics at the American Hotel & Lodging Association (AHLA), where she oversees projects that inform policy, advocacy, and strategy for the hotel industry. Her work covers economic impact, industry performance, tax policy, workforce , sustainability, and travel trends.
She earned her PhD from Cornell University’s Nolan School of Hotel Administration, where she specialized in food policy and hotel administration. Before graduate school, she was a Corporate Leadership Trainee with Hyatt EMEA and held supervisory roles in food and beverage. She also worked with leading hospitality brands including W Hotels, Four Seasons, and Kempinski in Istanbul.
Bartu Milci
_Ninth Grader,_Harker School, San Jose, CA
Bartu Milci is a ninth grader at The Harker School in San Jose, California. He is passionate about biology and math. During the summer of 2025, he attended a three week CTY camp at Johns Hopkins University where he learned about anatomy and physiology.
At school, he takes part in the medical, research, neuroscience, psychology, and bioinformatics clubs. Bartu also acts as a junior coach for Harker Middle School science bowl team while competing in science bowl himself. He enjoys conducting biology based research as well. Bartu competes in many math competitions, earning 1st place in HMI, a distinguished honor roll in BMT, and honors rolls in many other competitions. Bartu is also bilingual, speaking both English and Turkish and has been studying French for over three years.
In his desire to be involved in his community, he has joined the ATAA Youth Committee. Bartu also plays water polo at his school team. In his free time, he enjoys folding origami, playing piano, reading books, and traveling to new countries and learning about their cultures.
Ece Yenigün – Moderator
M.S. in Global Affairs, New York University
Ece was born in New York, New York, as the first-generation U.S. citizen in her family. She attended the United Nations International School, where she completed the International Baccalaureate Programme and earned her IB Diploma. In 2015, she graduated from the Turkish Women’s League of America’s (TWLA) New York Atatürk School and now serves on the TWLA United Nations Committee.
Fluent in English, Turkish, French, and Spanish, she has grown into the aspiring communicator she is today. Ece earned her Bachelor of Arts degree in Political Science and French & Francophone Studies at Union College, where she studied abroad in both Italy and France and was inducted into Pi Delta Phi, the National French Honor Society. She has also pursued her interest in humanitarian work through internship opportunities with The New Neighbors Partnership at Columbia University and volunteer service with the Turkish Red Crescent Community (Türk Kızılay) in Türkiye, mentoring and teaching Syrian refugee children.
Ece is currently pursuing an M.S. in Global Affairs at New York University, with concentrations in Global Gender Studies and Human Rights & International Law, and a specialization in the United Nations.
Project Team
Alev Wieland
President, Assembly of Turkish American Associations (ATAA)
Alev Wieland has Bachelor of Science in Electrical Engineering from University of Cincinnati, OH. Worked for Balcan Engineering at Proctor of Gamble as Project Engineer for 7 years. She retired from PepsiCo, Inc-AMEA Capability Director in 2012.
Alev has extensive experience in Lean Manufacturing, Lean Product Life Cycle Management, Equipment and Processes Development. Project Management, Construction Management, Food Manufacturing, Paper Converting, Cosmetics and Laundry Soap Industries. She has solid understanding of Engineering, Manufacturing and Operations Processes. She is an expert in ISO 9001 and GMP Certifications and Standards. Alev is the CEO of Manufacturing Excellence Technical Services and Alev Cosmetics.
Alev has been serving as the President-Elect of ATAA since May 2024. She served on the ATAA Board of Directors as the Southwest Region Vice President from 2020 to 2024 and as First Vice President from October 2023 to May 2024. Alev also serves as the co-Chair of the ATAA UN Relations Committee and Chair of the ATAA Newsletter Committee.
She is the Secretary General and NGO Relations Director Contemporary Education Foundation (COEDFO) since 2013, has been responsible for organizational communication, meetings management, documentation, website management. As the Trustee and active member of the Turkish American Association of Northern Texas (TURANT), she has been providing organizational operations support to its elected board members and helping with executions of projects since 2000.
Since 2008, Alev takes active role at her local Main Street Organization and International Community, helps with organizations of the major festivals that is proven to become the key events that provides income to the city. She served as President of Cincinnati Turkish American Association (CTAA) from 1994 to 1996.
Since March 2024, Alev is serving Dallas Turkish Businesswomen’s Network as the Advisor.
Association of Northern Texas (TURANT), she has been providing organizational operations support to its elected board members and helping with executions of projects since 2000.
Since 2008, Alev takes active role at her local Main Street Organization and International Community, helps with organizations of the major festivals that is proven to become the key events that provides income to the city. She served as President of Cincinnati Turkish American Association (CTAA) from 1994 to 1996.
Since 2023 Alev serves as the Trustee of the Turkish American Visual and Performing Arts (TAVPA).
Since March 2024, Alev is serving Dallas Turkish Businesswomen’s Network as the Advisor.
Selim Erhan, Ph.D.
Co-Chair, ATAA UN Relations Committee
Dr. Selim Erhan was born in Istanbul Türkiye. He has a BS in Chemical Engineering degree from the University of Istanbul, and a Ph.D. in Polymer-Organic Chemistry from Western Michigan University.
After teaching at, Kalamazoo College and Lake Michigan College, he started a research career first at the USDA’s National Center for Agricultural Utilization Research in Peoria, IL. He continued his career in the private industry, working on application of bio-based products to industrial applications.
Dr. Erhan started actively working on introducing Türkiye and the Turkish Culture in USA while studying at Western Michigan University in 1980. He joined the Turkish American Cultural Alliance in 2000 and became active in educational activities and in 2009. He was the co-founder of the highly successful TACA – Public Outreach Program, aiming at educating middle school, high school and university students on important issues. In 2013 he joined TACA’s Board of Directors and became the Director of the Ataturk School and the Adult Turkish School.
Dr. Erhan was elected as ATAA’s Midwest Region VP 2015 to 2019. He has continued working at ATAA, helped to form the UN Committee and was instrumental to form the highly successful Turkish American Presidents Group under ATAA, improving communications with the Component Associations in USA and pulling in similar Turkish organizations from Canada. In 2022, he was elected to ATAA’s Board of Trustees.
Yücel Burdurlu
ATAA Secretary & UN Committee Co-Chair
Yücel Burdurlu was born and raised in Istanbul Türkiye. After receiving her Bachelor’s degree in chemistry from Hacettepe University Ankara Türkiye, she continued her graduate studies at California State University Long Beach.
After graduating, she started a career in private industry working on applied and theoretical research on coatings and coating raw materials. Yucel worked for Imperial Chemical Industries formerly known as ICI Paints North America in their Strongsville Research Center most of her career in the international innovation team where she was involved variety of interesting projects in collaboration with their Slough Laboratory in Slough, England, ICI France in Rouge, France and ICI South America Research Center in Sao Paulo, Brazil.
Next, Yucel worked for BUNGE Oils North America where, she worked with inorganic synthesis of anticorrosive pigments and tested them in collaboration with Batelle Laboratories in Columbus Ohio, University of Southern Mississippi and Southwest Research Institute in San Antonio, Texas.
Presently, Yucel is with True Value Manufacturing in Cary Illinois as a Research Chemist. Yucel lives in the suburbs of Chicago. She joined TACA’s Board of Directors in 2013-2015 and she was the Director of the Ataturk School and the Adult Turkish School 2014-2015.
Yucel also has been a member of the Chicago Turkish Festival Planning Committee and a volunteer in the festival since 2013 and has served as the Volunteer Coordinator for the Chicago Turkish festivals in 2016 and 2018. Yucel is planning to continue working on bringing Turkish and American groups together using her organization skills, people skills, education skills and her passion for harmony and peace.
Turkish Women’s League of America
Turkish Women’s League of America (TWLA) organization, which represents Turkish women who adhere to the principles of Atatürk and the values of the Republic of Turkey, aims to create a strong, united community among Turkish women living in America.
Preserve and promote Turkish language and culture: This includes educating Turkish American kids about Turkish languge, history, traditions, and folk arts while raising awareness to the global issues, such as climate change, education equality and peace.
Promote gender equality : The TWLA seeks to advocate for women’s rights and combat gender-based discrimination within the Turkish-American community and beyond.
Create a supportive network for Turkish women : This involves providing a platform for women to connect, share experiences, and offer mutual support.
Support the Turkish-American community by providing assistance to members and engaging in community outreach programs. TWLA mission is to provide solidarity and empowerment, building a network of support to strengthen our cultural identity and to represent our shared values in the broader society.
Since joining UNDGC in 2021, we have embraced key UN SDGs, focusing on quality education, climate action, and gender equality. Our activities reflect these goals as we actively educate our community, celebrate global milestones, and encourage informed discussions on how we can contribute to a more sustainable and equal world. We aim to raise awareness of these issues and engage with our local and global communities to foster positive change.
Empowering the Turkish American Community (ETAC-USA)
Empowering the Turkish American Community (ETAC-USA) was founded by Hulya & Aydin Koc, Ulku Nisanoglu, Sibel Nisanoglu Giftgi, Nihan Kara, Arzu Brown, Firuze Gokce and Fethi Gokce of San Francisco, California, to fill the need of a “One-Stop” and a “Uniting” non-profit organization which would accommodate and support the Turkish-American Community through different means such as orientation and guidance to both newcomers and the existing members, empowerment of women and children with the necessary tools and skills, etc.
ETAC-USA aims at empowering and enriching the lives of the Turkish-American Community and the Community at large. This will be realized by: Collaborating with public and private partners, Engaging in innovative solutions to issues, Sharing the best practices of educational, recreational, cultural, occupational & social experiences, Creating opportunities for Turkish-Americans to reach their fullest potential in a sustainable, nurturing, healthy & safe environment, Establishing a Turkish-American Community Center (office & activity center) open to the general public in the Bay Area that they can call a home – TURK EVI.
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For further inquiries, please e-mail uncommittee@ataa.org, president@ataa.org (Alev Wieland, ATAA President) or selim.erhan251@gmail.com (Selim Erhan, ATAA UN Committee Co-Chair)
Websites: www.ataa.org | www.ataa.org/u-n
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