Res. Asst. Ayşe Seray Engin, an academic member of the Department of Gastronomy and Culinary Arts at Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), made an oral paper presentation titled “The Historical Journey of Cocoa, the Food of the Gods; Chocolate's Past and Present”.
Res. Asst. Ayşe Seray Engin participated in the “GANUD-VI - 6th International Congress of Gastronomy, Nutrition and Dietetics” hosted by Arel University this year and organized for the sixth time this year. The congress was held on November 20-21, 2024. The congress was held both face-to-face and online. Res. Asst. Ayşe Seray Engin presented her paper titled “The Historical Journey of Cocoa, the Food of the Gods; Chocolate's Past and Present” orally online at the congress.
Engin first talked about the origin of the cocoa plant in his presentation, and provided information about how it was used by different civilizations since its discovery, how cocoa spread to Europe, cocoa and chocolate production technologies, and the relationship between cocoa and health. Engin, who wanted to emphasize the place and importance of chocolate in gastronomy with this study, used the literature review method, which is a qualitative research method. Res. Asst. Ayşe Seray Engin emphasized how much cocoa and chocolate are loved with her statement, “Having a history of 4000 years, cocoa has become a food that individuals of all ages love to consume since its first discovery.”
The imprint information for the full text of the paper is below.
Engin, A.S. (2024). The Historical Journey of Cocoa, Food of the Gods; Past and Present of Chocolate. 6th International Congress of Gastronomy, Nutrition and Dietetics, Istanbul.
We congratulate Res. Asst. Ayşe Seray Engin and wish her success in her academic studies.
