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CULTURE MUSEUM · The molasses room
Grapes are harvested. Juice is pressed. Molasses is made.
Follow the harvest through the traditional pressing area and the slow work behind Cappadocian grape molasses.
The molasses room
Vineyards shaped the rhythm of the seasons. After harvest, grapes were pressed, the juice collected and slowly cooked into molasses.
The museum brings together traditional equipment and the stages of this communal work.
Photographs from the Culture Museum archive.