Cengiz Metehan Horuz, a student at the Department of Gastronomy and Culinary Arts at Istinye University, carried out a significant project that sheds light on history by using wild apricot kernels.
The Journey of the Wild Apricot Kernel to the Present
The study prepared by Cengiz Metehan Horuz, the grandson of Mehmet Ali Nakıboğlu—known as “Bombacı Nakıp Ali,” one of the heroes of Gaziantep during the Turkish War of Independence—reveals the historical importance of the use of wild apricot kernels in bread making during the famine years of World War I and the Battle of Antep, while also presenting the public’s struggle against hunger. Within the scope of the project, wild apricot kernels were processed into flour, used in a traditional bazlama recipe, and evaluated through scientific analyses.
Zero-Waste Culture from Past to Present
The study not only revived a historical memory but also drew attention to the concept of “zero waste” in today’s culinary culture. Reminding that nothing could be wasted during the war years, the research demonstrated that food products considered as waste can be re-evaluated and reused in modern kitchens.
Horuz stated that the concrete findings contribute both to waste management and to the historical heritage of the city through the works of the Gaziantep Metropolitan Municipality Department of Culture and Tourism, and expressed his hope that the project will inspire future generations.
Steps That Left a Mark on Urban Life
The research also noted that Bombacı Nakıp Ali contributed to the cinema history of Gaziantep. As the person who introduced projection cinema to the city in the 1920s, Nakıp Ali took important steps that shaped the cultural life of the people of Gaziantep. The “Nakıp Cinema,” established through his initiative, remained influential in the city’s social and cultural life for many years.
Our student Cengiz Metehan Horuz emphasized that his grandfather, Bombacı Nakıp Ali, was an unforgettable figure both for his contributions during the war years and to cinema culture, and stated that he aims to preserve his legacy by bringing wild apricot kernels into gastronomy as well as sustainable culinary culture.
News Link:
https://www.cemiyet.com.tr/e-katalog.html/122?page=27
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