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Ottoman cuisine, possibly the earliest example of fusion cooking, is remarkably diverse. It is a rich amalgam of culinary influences that have coalesced and evolved over the centuries. It derives from the cooking tradition of the nomadic Turkish tribes of Central Asia who migrated to the Anatolian Peninsula over several centuries. Their diet was composed mainly of meat and dairy products, necessitated by − and suited to − their itinerant lifestyle. As nomadic living was replaced with that of sedentary in their new homeland, Anatolia, they took up farming and started to grow vegetables and fruits, which fostered a more well-rounded cuisine.

The Ottoman Empire has its origins in one of these Turkish tribes. Initially a small princedom established by Osman Bey (prince) in 1299 in northwestern Anatolia, the empire continuously expanded over the next several centuries to become an imperial realm that controlled much of Southeastern and parts of Central Europe, West Asia, North Africa and the Middle East. Spanning nearly seven hundred centuries (1299-1920), stretched over three continents, at the height of its power the Empire produced not only marvels of architecture, science and literature, but also developed a decadently rich cuisine. The heterogeneity of Ottoman cookery was as much a result of the successful adoption and incorporation of the local customs of food preparation, preservation, and presentation of the vast territories it conquered, as those of the prior civilizations that had thrived on the Peninsula in the preceding centuries. Increased popularity and preponderance of vegetable dishes, olive oil and seafood in Ottoman cookery for example are attributed to the Byzantine culinary influence, while whole wheat grains can be traced to the Hittites of 1700 and 1190 BCE.

With the collapse of the empire in 1920, the luxuriously diverse cuisine created by the Ottomans was subsequently passed on to the new Turkish Republic. Modern-day Turkish cooking is a synthesis of its ancestral roots and the Ottoman cuisine. Today, Turkish households still enjoy the same ancient recipes of their forebears, albeit somewhat modified to suit the exigencies of present day living, use the same names for some dishes, kitchenware, and cooking techniques. Even some food related customs

are still observed. The continuity of the original Turkish cuisine spanning two thousand years, despite its interface with and absorption of other foodways is exceptional and it attests to its intricate multiplicity.

Notwithstanding the historical factors that bestowed the culinary richesses, geography of the Anatolian Peninsula also generously contributed to the variety in the Ottoman kitchen. Topographical distinctiveness of the different geographic regions and the consequent climatic conditions allow for a cornucopia of local vegetables, fruits, crops, spices and herbs, as well as determining the availability of the types of meat and fish.

Culinary practices, centered on the flora and fauna of regions, are complemented by the cooking customs of the local ethno-religious groups, further contributing to the fusion of tastes and textures throughout the land, making it epicurean paradise.

The varied landscape of the Anatolian Peninsula lends itself equally generously to viticulture. The peninsula does indeed have a deep-rooted history of viniculture, that can be traced back more than eight thousand years. Ancient wine culture of the lands that make up the modern-day Türkiye has gone through a resurgence in the last several decades; the number of new boutique wineries is on the rise and the quality of their products has improved significantly. What is more exhilarating is that the penchant for international varieties of yesteryear is being supplanted by a concerted effort to promote the wine grapes endemic to Türkiye. This relatively recent phenomenon coincides with its counterpart in Turkish cookery, where chefs and restaurateurs are diligently striving to stimulate interest in traditional Ottoman cuisine. These exciting new trends of reaching for origins have particular significance for this study; having always been interested in authenticity, the new swing in the Turkish culinary and wine world has inspired me to write this book - pairing traditional Turkish recipes with wines made from

local varieties.