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23 June 2026 Tuesday
 Res. Asst. Dr. Ayşe Seray Engin’s new entry has been published in the Turkey Tourism Encyclopedia!
A new encyclopedia entry by Res. Asst. Dr. Ayşe Seray Engin, one of the faculty members of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts, has been published in the Turkey Tourism Encyclopedia.

The encyclopedia entry titled “Ödemiş Nohut Maya Ekmeği” (Ödemiş Chickpea Yeast Bread), penned by Res. Asst. Dr. Ayşe Seray Engin, met with readers in the Turkey Tourism Encyclopedia. Focusing on Ödemiş Chickpea Yeast Bread, a traditional type of bread unique to the Ödemiş district of İzmir and protected with a geographical indication, the study details the product's historical background, production process, cultural value, and gastronomic characteristics.

In the entry in question, the preparation of the chickpea yeast used in the production of Ödemiş Chickpea Yeast Bread, traditional production methods, and the features that make the product unique are discussed. While explaining attributes such as the baking of the bread—which stands out with its weight of approximately 1.5 kilograms, thick crust, and dense texture—in a wood fire and its ability to remain fresh for a long time, the emphasis is also placed on the importance of the product receiving a geographical indication registration with an indication of source on August 04, 2023, in terms of protecting the regional gastronomic heritage and supporting local development.

The study also states that Ödemiş Chickpea Yeast Bread is not only a food product, but also an important cultural value reflecting local identity, cultural memory, and the traditional knowledge base passed down from generation to generation. In this respect, it is noted that the product constitutes an important research topic for gastronomy tourism and intangible cultural heritage studies.

This encyclopedia entry penned by Res. Asst. Dr. Ayşe Seray Engin serves as an important resource for documenting local gastronomic values and recording them within an academic framework. The work offers guiding content for academics and sector representatives conducting research in the fields of gastronomy, tourism, cultural heritage, and local products.

The full text of the relevant encyclopedia entry can be accessed via the link below:
https://turkiyeturizmansiklopedisi.com/odemis-nohut-maya-ekmegi--11454

Citation of the Entry:  ENGİN, AYŞE SERAY. (2026). Ödemiş Chickpea Sourdough Bread, In, Kozak, N. (Editor), Online Turkey Tourism Encyclopedia, https://turkiyeturizmansiklopedisi.com/odemis-nohut-maya-ekmegi--11454

We congratulate Res. Asst. Dr. Ayşe Seray Engin and wish her continued success in her academic and scientific studies.



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