The history of bread-making and the key points to consider while making bread were explained to our fourth-year Nutrition and Dietetics students and high school students continuing their education at the Gastronomy Vocational and Technical Anatolian High School by Dr. Banu Süzen, a faculty member.
The event, organized in collaboration with Nevşehir Provincial Directorate of National Education, Ürgüp District Directorate of National Education, and our university, was held at the Cappadocia Gastronomy Academy. Attendees included Nevşehir Provincial Director of National Education Memet Polat, Ürgüp District Director of National Education Savaş Özdemir, KÜN School of Health Sciences Director Dr. Rukiye Yalap, Cappadocia Studies Application and Research Center Director Dr. Şükran Ünser, Dr. Banu Süzen, and Lecturer Eylem Üstünsoy.
The event, consisting of a seminar and a practical session, featured Dr. Banu Süzen explaining the importance of bread in human history and its role in public health. Süzen stated that the event, planned as part of the recipe development course for fourth-year Nutrition and Dietetics students, aimed to break the misconception that bread is harmful and to bring high school and university students together. Süzen said, “Bread is significant in our culture; we have coexisted with bread. We domesticated wheat, made bread, and nourished ourselves. With bread, we governed societies, divided classes, and united them. Bread is part of our culture and history. Today, we first learned about bread and then how it is made. Bread is healthy; consuming it in moderation and choosing the right type is healthy, and we should not remove it from our tables. A diet without bread is unthinkable; we should prefer healthy bread made from unrefined flour as much as possible.“
In the practical kitchen, different types of bread were prepared: sourdough bread, potato bread, rye bread, olive oil bread, and baguettes. Nevşehir Provincial Director of National Education Memet Polat and Ürgüp District Director of National Education Savaş Özdemir worked with the students in the practical kitchen to prepare the dough. The event comprehensively covered the process of bread from wheat to table.
