Miller Magazine Issue: 140 August 2021

73 ARTICLE MILLER / august 2021 put it. Humanity plane had already changed the pointer of time while taking root. Ancient wisdom presented secrets on a silver platter to those who observe nature, open their hearts and look with their hearts. Those who followed in the footsteps of the seed found their traces in their roots and left traces for thousands of years later. The first table was set in Par- adise, next to the sacred rivers in Göbeklitepe. Animals and celestial bodies, which are made of standing stones, have made history about the visual representations of the difference between looking and seeing with sharp objects. The first examples of the art with kneaded dough became the lifeblood of many civilizations, such as the Sumerians, Assyrians, Hittites, Byzantines, Romans, Seljuks, and Ottomans. Whatever is in natures' hands has been shaped by women in an- cient times. The women setting tables were fermenting the culture with the decisions they make. The first archi- tectural preferences, the first lines, and the first cook- ware-bakeware had been shaped by women. Vergilius Eurysaces was beside the Roman ruler. He brought kings to their knees, turned grain into gold and dough into jewelry. The musicians playing the flute do- nated silence to the dough so that whoever eats could hear his own voice. Every dough he processed aroused admiration, the kind that made nature's sculptors jealous. The seeds imprisoned by the light transformed the fire into aizle and the labor into art with the surrealist brush- strokes. As history shows modern times, even though crafts- manship on the needle of the compass has always been a heart stealer, bread was undoubtedly benefiting from the troubles of agriculture from seed to fire. In addition to problems such as carbon footprint, climate change, drought, increasing costs, and increasing population, those who directed agriculture and food agendas were activating the hunger thermostat and playing cat and mouse with our "appetite mechanisms". Naturally, trends rather than needs began to dominate the future of bread and food FOOD DESIGN IS IN BREAD OF FUTURE Every stage of bread from seed to fire conceives a thorough design. Breeding for the right grain, food en- gineering for healthy bread, a sustainable production model for the right bread, and a suitable business model for sales... All processes from seed to table are now the main subject of bread design. More compact customized bread enriched in protein