Many of the papers presented at these first two symposia were unreferenced. Prior to the symposia, the study of Turkish culinary culture was first popularised by the publication of Süheyl Ünver's ''Fifty Dishes in Turkish History'' in 1948. This book was based on recipes found in an 18th century Ottoman manuscript. His second book was about palace cuisine during the reign of Mehmet II. Following the publication of Ünver's book subsequent studies were published, including a 1978 study by a historian named Bahaettin Ögel about the Central Asian origins of Turkish cuisine.