Sofralar\u0131n ba\u015f tac\u0131d\u0131r ekmek. Tarladan sofradaki yerini al\u0131ncaya kadar me\u015fakkatli bir yolculuktur ekme\u011fin \u00f6yk\u00fcs\u00fc.
Ekme\u011fin kabul g\u00f6ren en eski hikayesine g\u00f6re; ilk insanlar su ile \u0131slat\u0131lm\u0131\u015f ve kendi haline b\u0131rak\u0131lm\u0131\u015f bu\u011fday k\u0131rmas\u0131nda g\u00f6zeneklerin meydana geldi\u011fini g\u00f6rm\u00fc\u015fler ve g\u00f6zenekli k\u00fctleyi s\u0131cak ta\u015flar \u00fczerinde pi\u015firdikleri zaman lezzetinin iyi oldu\u011funu anlam\u0131\u015flard\u0131r.Zahmetsiz ta\u015f\u0131nabilir olmas\u0131 ilk ortaya \u00e7\u0131kt\u0131\u011f\u0131 tahmin edilen zamandan itibaren h\u0131zl\u0131ca d\u00fcnyaya yay\u0131lmas\u0131n\u0131 sa\u011flam\u0131\u015f ve bug\u00fcn ekmek, d\u00fcnyada en \u00e7ok t\u00fcketilen besin maddesi olmu\u015ftur.

Baz\u0131 kaynaklar ekme\u011fin \u00f6yk\u00fcs\u00fcn\u00fcn 30 bin y\u0131l kadar \u00f6nce ba\u015flad\u0131\u011f\u0131n\u0131 iddia eder. \u0130lk ekme\u011fin pi\u015firildi\u011fi tarih olarak ise 12 bin y\u0131l kadar \u00f6ncesi yani Neololitik d\u00f6nem g\u00f6sterilir. Kesin bir tarih bilinemese de d\u00fcnya mutfa\u011f\u0131nda bu kadar \u00e7e\u015fitle yer alan bir besinin \u00e7ok eski zamanlardan bu yana oldu\u011fu a\u015fikar.

Orta Do\u011fu\u2019da, M\u0131s\u0131r\u2019da ilk olarak yap\u0131ld\u0131\u011f\u0131 d\u00fc\u015f\u00fcn\u00fclen ekmek, zaman i\u00e7erisinde d\u00fcnyaya yay\u0131l\u0131r ve kimi k\u00fclt\u00fcrlerde maya kullan\u0131larak kimilerinde ise mayas\u0131z yap\u0131l\u0131r. Temel madde olarak yaln\u0131zca bu\u011fday unu de\u011fil, karabu\u011fday, m\u0131s\u0131r, pirin\u00e7, \u00e7avdar, arpa, dar\u0131 gibi \u00e7ok \u00e7e\u015fitli malzemeler kullan\u0131labilir.<\/p>\n\n\n\n

M.\u00d6. 600\u2019de Persler r\u00fczgar de\u011firmenini, M.\u00d6. 450 civar\u0131nda Romal\u0131lar ise su de\u011firmeni sistemini bulmu\u015flard\u0131r. De\u011fi\u015fen sistemlerle ekmek \u00fcretiminin \u00e7e\u015fitlenmesi ve \u00fcretim h\u0131z\u0131nda art\u0131\u015f sa\u011flanm\u0131\u015ft\u0131r. Farkl\u0131 tah\u0131llar\u0131n da kullan\u0131lmaya ba\u015flanmas\u0131yla \u00fcretilen ekmeklerin yumu\u015fakl\u0131k, kabar\u0131kl\u0131k derecesi de \u00e7e\u015fitlili\u011fe kavu\u015fmu\u015ftur. Temel besinlerden biri h\u00e2lini almaya ba\u015flayan ekmek, k\u00fclt\u00fcrden k\u00fclt\u00fcre farkl\u0131la\u015ft\u0131\u011f\u0131 gibi ,toplum i\u00e7inde s\u0131n\u0131fsal bir ayr\u0131ma da u\u011fruyor. \u00d6rne\u011fin Orta \u00c7a\u011f \u0130ngiltere\u2019sinde ekme\u011fin ayn\u0131 zamanda bir stat\u00fc sembol\u00fc oldu\u011funu g\u00f6r\u00fcyoruz. \u00dcst s\u0131n\u0131flar i\u00e7in daha beyaz, daha yumu\u015fak ekmekler \u00fcretilirken alt s\u0131n\u0131flara ise koyu renkli ekmekler \u00fcretiliyor.

Bu temel g\u0131daya end\u00fcstriyel dokunu\u015f ise 20. y\u00fczy\u0131lda olur. 21. y\u00fczy\u0131l\u0131n ekmek \u00fcretiminde karakteristik \u00f6zelliklerinden biri ise geleneksel ekmeklerin yeniden eski pop\u00fcleritesini kazanmas\u0131 ve yeni form\u00fcllerle ekmek t\u00fcrlerinin sayamayaca\u011f\u0131m\u0131z oranda art\u0131\u015f\u0131 olmu\u015ftur.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sofralar\u0131n ba\u015f tac\u0131d\u0131r ekmek. Tarladan sofradaki yerini al\u0131ncaya kadar me\u015fakkatli bir yolculuktur ekme\u011fin \u00f6yk\u00fcs\u00fc.Ekme\u011fin kabul g\u00f6ren en eski hikayesine g\u00f6re; ilk insanlar su ile \u0131slat\u0131lm\u0131\u015f ve kendi haline b\u0131rak\u0131lm\u0131\u015f bu\u011fday k\u0131rmas\u0131nda g\u00f6zeneklerin meydana geldi\u011fini g\u00f6rm\u00fc\u015fler ve g\u00f6zenekli k\u00fctleyi s\u0131cak ta\u015flar \u00fczerinde pi\u015firdikleri zaman lezzetinin iyi oldu\u011funu anlam\u0131\u015flard\u0131r.Zahmetsiz ta\u015f\u0131nabilir olmas\u0131 ilk ortaya \u00e7\u0131kt\u0131\u011f\u0131 tahmin edilen zamandan […]<\/p>\n","protected":false},"author":467,"featured_media":9023,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":""},"categories":[4241],"tags":[4536,4535,4537],"_links":{"self":[{"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/posts\/9020"}],"collection":[{"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/users\/467"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/comments?post=9020"}],"version-history":[{"count":1,"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/posts\/9020\/revisions"}],"predecessor-version":[{"id":9022,"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/posts\/9020\/revisions\/9022"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/media\/9023"}],"wp:attachment":[{"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/media?parent=9020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/categories?post=9020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kampuskod.com\/wp-json\/wp\/v2\/tags?post=9020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}