History of Pasta Production and Consumption from the Ottoman Empire to the Present

Abstract

Throughout history, grain farming has held a significant place in social and economic life as a fundamental building block of human nutrition. Among these grains, wheat has always stood out for its nutritional value and widespread use. Over time, with the formation of civilizations, technological advancements, industrialization, and changing consumption habits, it has been utilized in different forms. A rich source of carbohydrates, wheat, once ground into flour, has been used not only in traditional products like bread but also, through practical applications, in alternative and functional food products such as pasta, bulgur, and biscuits.       In this context, pasta, in particular, has become one of the most preferred food products globally today due to its delicious flavor, ease of preparation, long-term preservation, compatibility with a wide variety of sauces, the availability of hundreds of preparation techniques, and its popularity among people of all ages. Pasta stands out not only as a food but also as a cultural asset, an economic product, and an essential part of everyday life.              This study examines the historical journey of pasta, which holds significant potential in both production and consumption in our country. By examining the developmental stages of pasta in Turkey from the Ottoman period to the Republic and the present day, we aim to emphasize both its place in Turkish culinary culture and its strategic importance in the national economy. Turkey's rich wheat resources and deep-rooted culinary heritage enable pasta to become more visible and valuable at the national level. In this context, the prominence of pasta, with its domestic production power and cultural identity, plays a critical role in both food security and sustainable development.