Vedat Milor: Food critic every restaurant in Türkiye wants to impress

Vedat Milor, a prominent figure in Turkish gastronomy and culture, has built a legacy that stretches far beyond his academic credentials and culinary pursuits. Born in Istanbul, his early life was shaped by a blend of family wisdom and unique experiences that would later influence his career.

Raised by his grandparents after his parents separated when he was just 5, Milor‘s upbringing was rich in historical family values and intellectual curiosity.

Early years: Roots in tradition

Milor’s grandparents played a significant role in shaping his character. His grandfather, Tahir Bey, a descendant of the Mecidiyezade family, was a man of great wisdom, imparting valuable lessons on following one’s own path.

His grandmother, Handan Hanim, hailed from the Ulusan-Karahafiz family, known for their scholarly background, which further instilled a deep respect for learning and tradition in Milor. Despite the loving bond with his grandmother, Milor, with a distinct independence, often referred to her simply as “Handan,” much to the dismay of neighbors.

While his familial influences played a major role in his upbringing, Milor’s childhood was also marked by a lack of interest in food. He struggled with poor appetite and frailty, an issue that persisted even during his time at the prestigious Galatasaray High School. At that time, his passions were divided between table tennis, cinema, and literature—three loves that would later inform his multifaceted personality.

Academic pursuits and love for gastronomy

Milor’s academic journey began with his studies in economics at Bogazici University, a period during which he started to develop an appreciation for good food. In his high school years, it was his mother who introduced him to the concept of fine dining, particularly through a Chinese restaurant in Istanbul where he first tasted his now favorite dish: shrimp with sweet and sour sauce. However, food still remained secondary to other interests.

It wasn’t until Milor pursued graduate studies at the University of California, Berkeley, that his true culinary passion began to emerge. It was here, surrounded by a rich culture of fine wines and gastronomy, that he first encountered the complexity of wine, discovering the nearly 200 aromatic flavors that it could embody. This discovery marked the beginning of Milor’s lifelong relationship with the art of food and drink. His newfound appreciation for gastronomy, coupled with his academic background, spurred him to explore the world of wine pairings and gastronomy in greater depth. Milor also became intrigued by the culinary possibilities that complemented each type of wine, delving into gastronomic pairings and expanding his palate.

During his doctoral studies, Milor spent nine months in Paris, where he deepened his understanding of French wine and cuisine, further shaping his preferences and expanding his culinary horizons. His academic work in sociology also continued to thrive, earning recognition with his thesis on planning and economic development, which was honored as the best doctoral thesis of the year by the American Sociological Association in 1990.

Academic excellence and shift toward media

After earning his Ph.D., Milor’s career trajectory shifted between academia and international institutions. He worked at the World Bank, later transitioning to academia as an assistant professor at Brown University.

His research journey continued with a year-long position at Princeton’s Institute for Advanced Study, followed by legal studies at Stanford University. He completed his law degree with honors, entering the legal world briefly before accepting a teaching role in public administration at Georgia Institute of Technology.

Milor’s diverse academic and professional pursuits eventually led him to a role as a guest professor at Koc University, where he taught international political economy. However, it was his work as a food critic that gained him significant fame. Starting in 2007, he began hosting the popular television program “Tadi Damagimda” on daily Milliyet, which helped him achieve national recognition in the culinary world. This new venture made it impossible to continue his academic career, prompting him to focus solely on his media and gastronomic work.

Vedat Milor today: A bridge between cultures

Today, Vedat Milor continues to contribute to the culinary and cultural discourse through his writings for daily Hurriyet from Türkiye and his blog, Gastromondiale. His love for food, travel, and culture remains evident in his work, which blends his deep knowledge of gastronomy with his scholarly background.

Milor’s writing not only explores food but also reflects his unique cultural perspectives, informed by his experiences in both Türkiye and abroad.

Milor’s work focuses on the relationship between food, culture and intellectualism. He is married to Professor Linda Susan Milor, and they have a daughter, Ceylan Handan Milor. His dedication to both his family and his academic pursuits is evident, as he continues to explore and contribute to these fields. His curiosity and dedication to knowledge have positioned him as an influential figure in both academia and gastronomy.

Mystery of ‘Milor’ name

One intriguing aspect of Milor’s identity lies in the origin of his surname. His grandfather, seeking to honor his Mecidiyezade roots, initially wanted to adopt the name Mecidiyeoglu. However, the Turkish Surname Commission rejected this choice due to its foreign origins. Instead, his grandfather suggested “Milor,” a name that was accepted. Milor himself often wonders how this name was chosen, especially since it is not of Turkish origin.

His family lore suggests that his grandfather may have derived it from the words “mil” (meaning axis) and “or” (meaning highest rank), yet the true origin remains a mystery.