Time
is of the essence, as Ibn'i Haldun wrote, "The religion of the King, in
time, becomes that of the people," which also holds for the King's food.
Thus, the 600-year reign of the 
Ottoman
Dynasty and a seamless cultural transition into the present day of modern
Turkey led to the evolution of a grand cuisine through differentiation,
the refinement and perfection of dishes, and the sequence and combination
of the meals in which they are found. It is quite rare when all three of
the above conditions are met, as they are in French, Chinese and Turkish
Cuisine. Turkish cuisine has the added privilege of being at the cross-roads
of the Far East and the Mediterranean, resulting in a long, and complex
history of Turkish migration from the steppes of Central Asia (where they
mingled with the Chinese) to Europe (where their influence was felt all
the way to Vienna). Such
unique characteristics and extensive history have bestowed upon Turkish
cuisine a rich selection of dishes all of which can be prepared and combined
with others to create 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 create works of art do. The cuisine is also an integral aspect of
the Culture. IL is a part of the rituals of everyday life. it reflects
spirituality, in forms that are specific to it, through symbolism and practice.
Anyone who visits Turkey or has a meal in a Turkish home, regardless of
the success of the particular cook, is sure to notice the uniqueness of
the cuisine. Our intention here is to help the uninitiated employ Turkish
food by achieving a more detailed understanding of the repertoire of dishes
and their related cultural practices as well as their spiritual meaning.
