Our center, in collaboration with the Gastronomy Department and the Cappadocia Culture Club, held an event titled “Keşkek from the Middle Ages to Today,” where keşkek, one of Anatolia’s most deeply rooted gastronomic traditions, was examined through the lens of history, culture, and social memory.
Keşkek, which has held an important place in Anatolia since the Middle Ages, was evaluated within the framework of historical sources and cultural contexts during the event. The presentation addressed the position and meaning of keşkek in different periods from a gastronomic history perspective.
Throughout the event, the focus was on keşkek’s place in the culinary culture of medieval Anatolia and the transformations it underwent over time. Thus, keşkek was addressed not only as a gastronomic product but also as an element evaluated within historical and cultural continuity.
Following the event, work began on publishing Gonca Tokuz’s book on keşkek, which she has been working on for some time, under the Kapadokya University Publications series to support the project. The book is expected to be released to readers in the coming days.
