Publication: İstanbul’da ekmek meselesi (1929-1938)
Abstract
İnsanoğlunun geçmişten günümüze temel besin maddesi ekmektir. Ekmeğin ilkel şartlarda yapılmaya başlandığı dönemden modern fırınlarda yapılış sürecine dek uzun bir dönüşüm süreci vardır. Türklerin ilk ana yurdu Orta Asya’dan Anadolu’ya getirdikleri ekmek kültürü ise zaman içinde şekillendi.Her dönemde, toplumun her kesiminde başköşede olan ekmek, konumu itibariyle tarih boyunca önemli bir yere sahip olan İstanbul’da halkın en çok tükettiği ürün oldu. Osmanlı Devleti ve Türkiye Cumhuriyet’i devirlerinde ekmek kültürü devlet kontrolünde kalarak gelişti. Başta İstanbul olmak üzere halkın karnını doyuran ekmeğin buğday üretiminden un haline getirilmesine, unun fırınlara ulaştırılmasından hamur haline getirilip fırınlarda satılmasına kadar tüm süreçte kontrol mekanizmasını elinde tutan devlet, başta temizlik ve fiyat denetimi olmak üzere tüm aşamaları dikkatle takip etti. Cumhuriyet’in ilanı ardından yaşanan sosyo-ekonomik gelişmeler, 1929 Dünya Ekonomik Buhranı, Ziraat Bankası’nın aldığı önlemler, İstanbul’da karşılaşılan hayat pahalılığı gibi durumlar ekmeğin yapımında kullanılan buğdaydan başlayarak hem nakliye konusunda hem de fiyatlar konusunda ekmeği etkileyen durumlar olarak ortaya çıktı. Mustafa Kemal Atatürk döneminde de ekonomi politikaları kontrol altında tutulduğu gibi ekmeğin yapımından halka ulaştırılmasına kadarki süreç de devletin kontrolünde bulundu.
The basic nutrient of mankind from past to present is bread. There is a long process of transformation from the period in which the bread was made under primitive conditions to the construction in modern ovens. The bread culture that the Turks brought from their first homeland, Central Asia, to Anatolia was shaped over time.In every period, bread in every section of society has become the most consumed product of the people in Istanbul, which has an important place throughout history. the Ottoman Empire and the Republic of Turkey knocked develop without state control in the bread culture. The state, which controls the entire process from the wheat production to the flour, from the delivery of the flour to the ovens to the dough and sold in the ovens, followed carefully all stages of cleaning and price control. The socio-economic developments after the proclamation of the Republic, the 1929 World Economic Depression, the measures taken by Ziraat Bank, and the cost of living in Istanbul emerged as conditions affecting the bread in terms of transportation and prices. In the period of Mustafa Kemal Atatürk, the economic policies were kept under control and the process from making the bread to the public was under the control of the state.
The basic nutrient of mankind from past to present is bread. There is a long process of transformation from the period in which the bread was made under primitive conditions to the construction in modern ovens. The bread culture that the Turks brought from their first homeland, Central Asia, to Anatolia was shaped over time.In every period, bread in every section of society has become the most consumed product of the people in Istanbul, which has an important place throughout history. the Ottoman Empire and the Republic of Turkey knocked develop without state control in the bread culture. The state, which controls the entire process from the wheat production to the flour, from the delivery of the flour to the ovens to the dough and sold in the ovens, followed carefully all stages of cleaning and price control. The socio-economic developments after the proclamation of the Republic, the 1929 World Economic Depression, the measures taken by Ziraat Bank, and the cost of living in Istanbul emerged as conditions affecting the bread in terms of transportation and prices. In the period of Mustafa Kemal Atatürk, the economic policies were kept under control and the process from making the bread to the public was under the control of the state.