The Bread of the World: Presentation and Tasting event organized by Istinye University Gastronomy and Culinary Arts Department was held with 38 kinds of bread from different parts of the world.
Head of Gastronomy and Culinary Arts Department, Asst. Prof. Çağla Özer pointed out that bread is an international common point that concerns all countries.
Özer said, “Our students chose and found the bread they liked. They are prepared in the kitchen since the very early hours of the morning, with breads from different countries and different regions. There are 38 different types of bread, about 10 of them are from Turkey," she said.
Emphasizing that very different techniques and materials are used when baking breads, Özer said, "Many kinds of bread were made with very different techniques and materials, some of them do not require kneading, some of them require long-term fermentation, some of them are baked directly, some of them are baked in the oven and some of them are baked in a pan."
Emphasizing that bread is a healthy food, Çağla Özer said, “White flour also has a protein and nutritive value. Our bazlama made with white flour is very valuable. We cannot separate the breads made from Turkey and the world as healthy or not. White flour may have been used, but it may have balanced its nutritional elements with the different ingredients in it. There are breads enriched with dried fruit, vegetables and apples. There is no way we can say which one is healthy, they are all healthy. ”
We congratulate our students who prepared the breads that received the most votes at the Bread of the World: Presentation and Tasting event, which was held for the second time this year.
1. Başar Küçükçolak, Burak Tekin - Baugette with Beetroot
2. Tahir Kos, Naciye Tosun - Banana Bread
3. Tunahan Akman, Alara Şahintaş - Pumpkin Bread
