Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East

Dauro Zocchi, Camilla Bondioli, Seyed Hamzeh Hosseini, Mohamed Djamel Miara, Carmelo Maria Musarella, Datis Mohammadi, Ajmal Khan Manduzai, Konvan Dilawer Issa, Naji Sulaiman, Chadi Khatib, Hiwa M Ahmed, Tola Abdulsattar Faraj, Hawraz Ibrahim M Amin, Faiq H.S. Hussain, Abdullah Faiz, Antonella Pasqualone, Frits Heinrich, Michele Filippo Fontefrancesco, Andrea Pieroni

Onderzoeksoutput: Articlepeer review

2 Citaten (Scopus)


This article aims to contribute to the limited literature on traditional gastronomic knowl-edge concerning acorn-based bread by ethnographically documenting the ingredients, preparation
techniques and consumption practices of baked goods made from acorn seeds and flour that arestill used today or at least still present in living memory. A qualitative comparative case methodwas adopted, and ethnographic data were gathered from 67 people in six selected Mediterranean,Central Asian and Middle Eastern countries. The analysis highlighted distinct trajectories in the
development of acorn-based bread, showing some differences in terms of ingredients, preparationtechniques and baking methods in the two cultural and geographical macro-regions. By exploring
the evolution of the alimentary role of acorn bread in the past century, our findings also support thehypothesis that the product, at least during the last two centuries, has mostly been used as a faminefood. By acknowledging the cultural importance of acorn fruits and acorn-based products, this study
suggests that the rediscovery of acorn-based products and associated traditional knowledge may
foster the sustainable development of rural and marginal regions in the Mediterranean, Middle East
and Central Asia. This could help to reinforce the resilience of local communities and thus increase
food security. Furthermore, reassessing acorns as a foodstuff may aid in developing innovativeproducts in line with emerging trends in the food sector, which is looking for new non-cereal-based
bakery products and other novel culinary applications
Originele taal-2English
Pagina's (van-tot)1-39
Aantal pagina's39
Nummer van het tijdschrift23
StatusPublished - dec 2022

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© 2022 by the authors.

Copyright 2022 Elsevier B.V., All rights reserved.


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