As part of studies focusing on the gastronomic heritage, one of Cappadocia’s rich cultural assets, an event titled “Discovering Ancient Cappadocian Bread” was held in collaboration with Cappadocia Gastronomy Vocational and Technical Anatolian High School, Cappadocia Gastronomy Academy, and Cappadocia University.
The event began with a presentation by Dr. Şükran Ünser, Director of Cappadocia Gastronomy Academy, on research based on written sources from the ancient Roman period. The presentation addressed the historical background of Cappadocian bread mentioned in ancient sources, its production methods, and its place within the region’s culinary culture. This section highlighted the historical continuity of Cappadocia’s gastronomic heritage.
The practical phase of the event continued with an experimental workshop led by Dr. Ezgi Özer, Head of the Gastronomy and Culinary Arts Department at Cappadocia University, with the active participation of students from the Gastronomy and Culinary Arts Department and under the guidance of Lecturer Eylem Üstünsoy. In the workshop, Cappadocia bread was reinterpreted and produced based on information obtained from ancient sources.
Following the experimental production process, the prepared breads were served to the guests attending the event. The event, with the participation of local stakeholders, women’s cooperatives, and Slow Food Cappadocia representatives, became a multi-stakeholder gathering that brought together academic knowledge and local production culture.
The “Discovering Ancient Cappadocia Bread” event was an important step in researching, documenting, and making visible again Cappadocia’s gastronomic heritage, as well as aiming to contribute to bringing regional cultural values together with the present day.
