FRESH LOAF OF BAKED BREAD AT IUE!

Homes will be filled with the wonderful aroma of freshly baked bread. Italian, French, and Israeli breads will be introduced to the participants of the “3 Countries 3 Breads” titled workshop that will be organized by Izmir University of Economics (IUE) Department of Culinary Arts and Management. Italian Focaccia, French Brioche, and Israeli Challah breads will be baked during the workshop led by Chef Oğuz Olgun, from IUE Department of Culinary Arts and Management, on January 21. Interested parties are urged to get in touch with Department of Culinary Arts and Management.

Chef Olgun pointed out that the importance and variety of bread has increased, and said that cuisine was the most delightful way to understand the culture of a country. Olgun, who said that bread, just like in other cultures, had a significant place in Turkish culture, stated the following:

“Each country has a unique cuisine culture. And bread, essential part of our lives, dates back to prehistoric times. Focaccia is one of the most popular breads in Italy. It looks like our pita bread. Unlike ours, it is topped with different ingredients. In prehistoric times, it was baked unleavened. If we think that the homeland of all flat bread is especially Anatolia and Egypt, we would not be mistaken to say that Focaccia has originated around here.”

‘The Bread that started the French Revolution’

Olgun stated that they would bake French Brioche bread which caused the start of the French Revolution. He said, “The bread that was referred to in French Queen Marie Antoinette’s famous quote ‘Let them eat cake’ is not the cake we know of, but the Brioche bread (luxury bread enriched with butter and eggs). Another type of bread we will bake is the Challah. This bread is considered sacred bread that came from heavenly skies to the tables”.