It is quite rare that all the three conditions are met, as they are in the French, the Chinese and the Turkish Cuisine. The Turkish Cuisine has the extra privilege of being at the cross-roads of the Far-East and the Mediterranean, which mirrors a long and complex history of Turkish migration from the steppes of Central Asia (where they mingled with the Chinese) to Europe.
All these unique characteristics and history have bestowed upon the Turkish Cuisine a rich and varied number of dishes, which can be prepared and combined with other dishes in meals of almost infinite variety, but always in a non-arbitrary way. This led to a Cuisine that is open to improvisation through development of regional styles, while retaining its deep structure, as all great works of art do. The Cuisine is also an integral aspect of culture. It is a part of the rituals of everyday life events. It reflects spirituality, in forms that are specific to it, through symbolism and practice. Anyone who visits Turkey or has had a meal in a Turkish home, regardless of the success of the particular cook, is sure to notice how unique the Cuisine is.
Our intention here is to help the uninitiated to enjoy Turkish food by achieving a higher level of understanding of the repertoire of dishes, related cultural practices and their spiritual meaning.