Alev DÜNDAR ARIKAN
The basic element of the Turkish food culture is bread; it was also one of the indispensable food items of day-to-day culinary culture in the period of Beyliks and Seljuks, in the Ottoman cuisine, and in the beginning of the Republican period. In the Turkish culinary culture, the type of bread varies greatly depending on the ingredients and the baking method as much as the place where it is baked. The change in people's lifestyle and the habitat have an effect on the eating habits and culinary culture of the societies. Innovations, which often make life easier, also cause the gradual disappearance of some cooking methods, tools and utensils. The purpose of this study is to draw attention to the use of the “pileke” in today's conditions by using the method of baking with pilek which is widely used in the Black Sea region in Turkey in the past. The results of the study shows that both the “pileki production” and the “pileki bread” have gradually disappeared nowadays. For this reason recommendations were made for the sustainability of the traditional baking method and for the survival of the new method with some innovative approaches.
Key words: Turkish culinary culture, bread, Blacksee, gastronomy, cooking, local, pileki.