Mezopotamya Ekmekleri ve Türkiye Mezopotamya İllerinde Coğrafi İşaretlenmiş Ekmeklerin Tarihsel Karşılaştırmalı Analizi
Historical Comparative Analysis of Mesopotamian Bread Culture and Geographically Marked Breads in Turkish Mesopotamian Provinces

Summary/Abstract: Bread, which is the first agricultural product produced, has been carried to the present day and its value has increased, taking its place in the Anatolian culinary culture. The aim of the research is to compare the bread culture in the region within the borders of Turkey in Mesopotamia with the geographically indicated breads in the same region today, and to reveal their similarities and differences. Thus, it will be possible to reveal the change it has undergone until today and its cultural gain. In the first stage of the research, documents related to the production of bread in Anatolia, which is located within Mesopotamia in history, the methods and tools used in its production, and the consumption patterns were scanned. In the second stage; geographically indicated breads in the same region as of 2024 were scanned and listed. In the last stage, a comparative historical analysis was carried out in terms of production, tools, and consumption. In the light of the scanning and analysis, it was determined that 50 breads were recorded with geographical indications according to the records of 2024 throughout Turkey. 8 breads were marked in the Mesopotamian provinces within Turkey. It was determined that similarities in production methods and breads continued from ancient Mesopotamia to the present day, but the number of bread types decreased compared to ancient Mesopotamia. This result shows that some types of bread have been forgotten. Suggestions have been presented to ensure that today’s breads can be preserved and passed on to the future.

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