26 Mar Seminar Series on the Building Blocks of Turkish Cuisine: “Breads of Turkey”
March 26, 2015, MSA
In this seminar, where we hosted “Breads of Anatolia”, our first speaker was journalist, author, and researcher Nedim Atilla, a member of the Gastronomic Society of Turkey Board of Directors. Atilla delved into the arduous journey of our bread, which begins with wheat seeds and enriches with varieties such as rye bread, barley bread, over a 15,000-year history. Additionally, at the tasting buffet featuring nearly 40 types of bread brought specially from all corners of Anatolia for this seminar, varieties such as Kahrat bread, Cınıbız bread, Ayan bread, Germiyanoğlu bread, Gastra bread, cabbage bread, herb bread, were tasted along with regional cheeses, olives, and olive oil.
In the second part of the seminar, Nutrition and Diet Specialist Dilara Koçak, another member of the Kitchen Friends Association, shared information about healthy bread consumption.
