Cappadocia’s gastronomic cultural heritage was explored this time through the concepts of city, memory, and bread. The event titled “City, Memory, and Bread,” organized as part of the scientific research studies conducted at our center, was held through a seminar and workshop.
The program, implemented in collaboration with the Department of Urban and Regional Planning, the Department of Gastronomy and Culinary Arts at Cappadocia University, and Istanbul Hisar High School, began with a seminar by Dr. Zeki Kamil Ülkenli. The seminar evaluated the historical and social context of the concepts of city, space, and memory in relation to gastronomic culture.
The program continued with a workshop focused on the traditional migrant breads of Mustafapaşa, organized by the Department of Gastronomy and Culinary Arts with the contribution of Aynur Tüzen from Mustafapaşa. The workshop practically addressed the reflections of the phenomenon of migration on local culinary practices and bread culture.
Throughout the event, the multi-layered relationship between migration, place, urban memory, and gastronomy was discussed through the lens of bread culture, and the bread prepared during the workshop was shared with the participants. The event also contributed to the “Memory and City” project of Istanbul Hisar High School students.
The “City, Memory, and Bread” event enabled an interdisciplinary approach to Cappadocia’s cultural and gastronomic heritage, bringing together academic knowledge, local memory, and applied production in an important study.
