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

Abstract

This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods made from acorn seeds and flour that are still used today or at least still present in living memory. A qualitative comparative case method was 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, preparation techniques 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 the hypothesis that the product, at least during the last two centuries, has mostly been used as a famine food. 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 innovative products in line with emerging trends in the food sector, which is looking for new non-cereal-based bakery products and other novel culinary applications.

Acorns as a Source of Valuable Compounds for Food and Medical Applications: A Review of Quercus Species Diversity and Laboratory Studies

“…Regardless of the region of occurrence and species of oak, acorns have been one of the more common components of the diet, with historical reports of their consumption relating to such regions and countries as the Mediterranean Basin [3,69,90], Asia Minor and the Middle East, Central America, East and North America [91], and Poland [92] and dating back to the Stone Age (Neolithic) and Bronze Age [2]. Studies on the consumption of acorns in the past, from prehistoric times to the 19th and 20th centuries, point to relatively simple forms of their preparation, depending on the cultural conditions and regional traditions [4,30].…”

“…Archaeological studies show the use of acorns in dishes, as stews, and in preparing meals resembling modern-cooked porridge. The role of acorn infusions as coffee substitutes is also mentioned [4,91,93]. From prehistoric times to modern times, one also finds uses for acorns as a raw material in baking bread.…”

“…Throughout history, the forms of its baking have changed: historical reports indicate the preparation of bread in the form of flat cakes and scones, whose dough was prepared without the addition of yeast, and whose "baking" was carried out in a pan rather than in ovens. Acorn flour was used alone or in combination with cereal flour or flours made from legume seeds [4]. In Sardinia, acorn bread, known locally as "Pan'Ispeli", was prepared from acorn flour mixed with clay and ash, and its preparation involved a ceremony to which religious significance was ascribed [3].…”

“…Throughout history, the importance of acorns has diminished, and in the literature reports, researchers have begun to name them "food of the times of famine" or characterize them exclusively in the category of animal fodder. Also, the high tannin content in acorns began to be seen as problematic, necessitating additional pre-treatment prior to processing [4]. A renewed interest in acorns as a food raw material has been observed recently, which is probably due to the desire to learn about the eating habits and traditions of past generations as part of the trend of "going back to the roots" and writing the history of nutrition as an important part of the history of human development [5].…”

Dark local knowledge: the yet-to-be scientifically discovered and locally acknowledged aspects of local knowledge systems

“…Such codes can be perceived as hieratical, but every code had a function historically, even if we cannot understand it now. The code can be hidden in (seasonal) rituals, for example, although making acorn bread is mainly a past memory, it is still occasionally prepared for festivities in Afghanistan and Kurdistan [ 46 ], and this helps to keep the knowledge and practice in circulation. As long as there is still a critical mass of people and resources able to provide for basic needs, the community should be able to survive (and eventually flourish), even after a large disaster.…”