Back in July, I posed the question, “Why Not Turkey?” and invited you to consider the wonders of this exotic and unusual destination.
Today I invite you to come along with us as we introduce you to the wonders and culinary delights of exciting Turkey. This October 1 – 16, you are invited to join acclaimed chef and author, Aliza Green as she shares with you the Aegean and Ottoman influences on Turkish cuisine.
We begin this discovery on the Greek Island of Chios located only seven miles off the coast from Çeşme (Izmir region), Turkey. Why here? Chios is the only place on earth where mastic is intentionally grown, harvested and turned into a prized ingredient for foods, soaps, and a host of other products enjoyed by nearly everyone from Morocco to the Arabian Peninsula and north through all of the Middle East and into Turkey.
Early Aegean influences are strong in Turkish Cuisine and offer a tremendous base from which to explore culinary flavors and historical archaeology. From Ephesus to Troy, Pergamum to Mt. Ida, you will experience Greek and Roman settlements that played a heavy hand in local culture and cuisine.
With the arrival of the Ottoman Empire in 1299 you experience the influences of a dominant force that reigned throughout Turkey until 1922. At the height of its power (16th-17th centuries), the empire spanned three continents, controlling much of Southeastern Europe, Western Asia and North Africa.
The empire was at the center of interactions between the Eastern and Western worlds for six centuries. With Constantinople as its capital city, and control of extensive lands around the eastern Mediterranean, including some islands in the Atlantic, during the reign of Suleyman the Magnificent (ruled 1520 to 1566); the Ottoman Empire was, in many respects, an Islamic successor to the Eastern Roman (Byzantine) Empire.
This extensive domain introduced a wide range of foods into the courts and upper class culture. These influences are readily available and are nowhere more profound than in modern day Istanbul. Your senses are overwhelmed as your mind travels back to exotic times of flying carpets and magic lanterns. On January 16, Istanbul launched its year as European Capital of Culture.
From humble homes to elaborate Palaces, from fragrant fields to exotic gardens, from ancient history to modern Istanbul, from coffee introduced to the Ottomans in 1543 to the refined wines of today, Turkey is THE exotic culinary destination.
An old Turkish Proverb states...
“Coffee should be black as hell, strong as death, and sweet as love.”
Celebrated TV host Anthony Bourdain says…
"In keeping with the ‘wallowing in my own ignorance’, let me say that any preconceived notions I might have had about Turkey being mostly about meat on a stick have been proved terribly wrong. Istanbul is a freakin' foodie paradise. It's downright brain bending how much good stuff is to be found at even everyday eateries—how difficult it is to walk down the street—any street—and not want to eat everything in sight. Table service is stunningly good as well—something of a rarity on this scale. "
Download the 
day-by-day itinerary for this Turkish Cuisine Experience and you will be salivating to get on the plane and join Aliza Green for this truly unique and memorable journey through the diverse treasures of historical and culinary Turkey.
