Street Food Around The World - Istanbul, Turkey
Istanbul is the largest city in Turkey, constituting the country's economic, cultural, and historical heart. Istanbul is a transcontinental city in Eurasia, with its commercial and historical
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines.
The country's position between the East and the Mediterranean Sea helped the Turks gain complete control of major trade routes, and an ideal environment allowed plants and animals to flourish. Turkish cuisine was well established by the mid-1400s, the beginning of the Ottoman Empire's six hundred-year reign. Yogurt salads, fish in olive oil, and stuffed and wrapped vegetables became Turkish staples. The empire, eventually spanning from Austria to northern Africa, used its land and water routes to import exotic ingredients from all over the world. By the end of the 1500s, the Ottoman court housed over 1,400 live-in cooks and passed laws regulating the freshness of food. Since the fall of the empire in World War I (1914–1918) and the establishment of the Turkish Republic, foreign food such as French hollandaise sauce and western fast food have made their way into the modern Turkish diet.
INC News, 18/05/2016