During the Turkish Cuisine Cooking Competition held as part of the symposium, dishes were evaluated by Pamukkale University Rector Prof. Dr. Mahmud Güngör, Vice-Rector Prof. Dr. Ersan Öz, Director of the Central Asian Languages and Culture Institute at Samarkand State University Prof. Dr. Juliboy Eltazarov, Labada Gourmet Founder Gonca Saldanlı, and Sadık Group Board Chairman Oktay Mersin.

In the competition, first place was awarded to Tourism Management Department student Hümeyra Kılıç with “Cherry-Stuffed Grape Leaves,” second place to Ece Aykuş with “Sultan’s Delight (Hünkâr Beğendi),” and third place to Ayşe Sezan Arslan with “Batırık.”

The International Symposium on Cultural Heritage and Transmission in the Turkish World, themed around Values, Language, Literature, History, and Tourism, featured a total of 80 presentations across 18 sessions, including 42 presentations from international participants and 38 from domestic participants. On the first and second days of the symposium, 42 presentations were delivered face-to-face across 12 sessions, while 38 presentations were delivered online on the second day across six sessions.

The abstract book of the presentations will be published as a book chapter, and the full-text studies will be published in the first special issue of 2026 of the Pamukkale University Journal of Social Sciences Institute (PAUSBED) following peer review.