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.

Agrobiotechnology and Nutrition Laboratory in Semi Arid and Arid Zones Department of Nature and Life Sciences Ibn Khaldoun University BP P 78 Zaâroura Tiaret 14000 Algeria

Department of Agriculture Mediterranean University of Reggio Calabria Via dell'Università 25 89124 Reggio Calabria Italy

Department of Anthropology Durham University Stockton Road Durham DH1 3LE UK

Department of Basic Sciences College of Medicine Hawler Medical University Erbil 44001 Iraq

Department of Biology Faculty of Science University of Jiroft Jiroft P O Box 78671 55311 Iran

Department of Chemistry College of Science Salahaddin University Erbil Erbil 44001 Iraq

Department of Crop Sciences and Agroforestry Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Kamýcká 129 165 00 Prague Suchdol Czech Republic

Department of Environmental Sciences COMSATS University Abbottabad Campus University Road Abbottabad 22060 Pakistan

Department of Horticulture College of Agricultural Engineering Science University of Raparin Ranya 46012 Kurdistan Region Iraq

Department of Medical Analysis Faculty of Applied Science Tishk International University Erbil 44001 Iraq

Department of Medical Biochemical Analysis Cihan University Erbil Erbil 44001 Iraq

Department of Pharmacognosy Faculty of Pharmacy Damascus University Damascus P O Box 30621 Syria

Department of Soil Plant and Food Science University of Bari Aldo Moro Via Amendola 165 A 70126 Bari Italy

Faculty of Agriculture University of Herat Herat 3001 Afghanistan

Research Group Industrial Microbiology and Food Biotechnology Department of Bioengineering Sciences Vrije Universiteit Brussel Pleinlaan 2 1050 Brussels Belgium

Research Group Social and Cultural Food Studies Department of History Vrije Universiteit Brussel Pleinlaan 2 1050 Brussels Belgium

Sulaimani Polytechnic University Slemani 46001 Kurdistan Region Iraq

University of Gastronomic Sciences Piazza Vittorio Emanuele 9 12042 Pollenzo Italy

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