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Pain Perdu is a traditional dish prepared by soaking stale bread in a mixture of milk and eggs, then cooking it. The term, which means “lost bread” in French, describes a culinary practice that repurposes bread that has lost its freshness rather than discarding it. In this sense, Pain Perdu is regarded as a historical culinary practice based on the principle of food reuse【1】.Historical OriginsTechniques involving soaking stale bread in liquid mixtures and then cooking them can be traced back to

Walnut is the name for several trees of the family Juglandaceae, primarily Juglans regia, and their hard-shelled fruits. It is considered native to a region encompassing Southeast Europe and western Central Asia; its natural range is uncertain due to its long history of cultivation as a crop, dating back many centuries. Juglans regia is also known as “English walnut” or “Acem walnut”. It is cultivated as a commercial crop in temperate regions worldwide and has hundreds of different cultivars. Bo

The Consumer Price Index (CPI) is an economic indicator published by the Turkish Statistical Institute (TÜİK) that measures the average change in prices over time in a basket of goods and services purchased by consumers. The CPI is the primary statistical reference used to determine the direction and trend of inflation in Türkiye.CPI data are shared with the public in the first week of each month, covering price changes from the previous month. The index includes prices of goods and services acr

Bomb calorimeter is a laboratory instrument that measures the heat energy released by the combustion of solid or liquid samples and calculates the energy value of the sample based on these measurements. This method, also used to determine the energy content of foods, was developed in the 1900s in the United States by Dr. W. O. Atwater. Determining energy value is important for fuel quality energy efficiency optimization of production processes and environmental analysis.HistoryThe determination

Gaziantep is a city located in the southeast of Anatolia, renowned for its rich culinary tradition. According to UNESCO, Gaziantep has a long gastronomic history stretching back to the Iron Age, and today approximately 60 percent of its population works in the food sector, with its cuisine forming the foundation of the local economy. Gaziantep cuisine boasts a wealth of around 400 to 500 unique dishes, highlighting local ingredients such as meat, pistachios from Gaziantep, and dried vegetables s

Mochi (Japanese: 餅) is a traditional and iconic sweet in Japanese cuisine. Made from glutinous rice (mochigome), mochi is especially consumed during certain times of the year in Japan, particularly during New Year celebrations.​History and Cultural SignificanceMochi's origins date back to the Heian period (794–1185) in Japan. During this era, mochi was considered a sacred food offered to the gods and believed to bring prosperity and good fortune. Even today, mochi is commonly eaten during New Ye

Eti Company (Eti Gıda Industry and Trade A.Ş.) is a Türkiye-based food company founded in 1962 by Firuz Kanatlı. It produces a variety of snack products, primarily biscuits, chocolate, cakes and wafers. Its headquarters are in Eskişehir and it is one of Türkiye’s leading food brands.Eti Logo (Eti Official Website)" image-alternate="" image-element-format="right">Brand Identity"When You Think of Happiness, Its Name Comes to Mind Immediately: Eti Eti Eti" CampaignOne of Eti’s most memor

Borani is a traditional dish widely recognized across a broad geographical area of Turkish cuisine, prepared by combining vegetables, yogurt, and sometimes meat. Historically rooted in the culinary traditions of the Middle East and Anatolia, this dish exhibits a structure that varies by region according to its primary ingredient. Typically, it is served by pouring garlic-infused yogurt over boiled or sautéed vegetables such as spinach, chard, fresh beans (broad beans), or squash, followed by a d

Geleli Kebabı Malatya cuisine is characterized by this traditional meat dish, whose main ingredients are lamb or beef fillet and charcoal-grilled eggplant. Known to have been part of the regional culinary tradition since the late Ottoman period, this kebab derives its name from the village of Geleli, which was located within historical Malatya boundaries and where the dish was traditionally prepared in large quantities. Today it is regarded as one of the signature flavors of Malatya cuisine.Hist

Agricultural Transformation in the Sahara DesertAcross World, climate change and population increase are making it necessary to seek new solutions for sustainable agricultural production. The decline of Water resources and the degradation of arable land are increasing the need for alternative production models, particularly in dry regions. In this context, agricultural projects initiated by Turkish entrepreneurs in the Desert Desert are emerging as pioneering important efforts to test whether fa