I posted an e-book titled “Turkey: Sacred and mythological land where Islam breathes” in 2002. It was changed into a written work in Korean and became one of the bestselling books in South Korea. I am happy with my ebook because it has become the pioneer for publishing books covering a massive quantity of Turkish traditions and society in my country. I touched briefly on delicious Turkish ingredients in my book and named Turkish cuisine one of the three notable cuisines of the arena, customarily consisting of China and France. The difficulty turned into something very attractive to me as I felt accountable for answering the query on who created such a belief of “3 amazing cuisines of the world.”
As far as the three wonderful cuisines of the world are concerned, Chinese, French, and Turkish cuisines are the maximum well-known to the world’s human beings. But, unfortunately, it’s far from authentic that this global public perception has no tangible proof or educational basis. Despite this, it looks greater like a fait accompli. Thus, I was curious how these 3 international locations have been stated as the sector’s major cuisines. It may seem that this global belief became shaped before the Nineties, whilst the digital revolution began to spread swiftly around the sector.
It is possible to count on that the culinary arts, hospitality, and aesthetic sense had been placed on cooking through the grand cooks in the U.S. during the 60s and 1970s. Nowadays, the internet connects people from various nations at once. Simultaneously, international tourism keeps expanding, resulting from greater dwelling fashionable and air transportation. As a result, people now have broader possibilities to go to any country they want and taste new meals in a brand new city and a brand new subculture.
For this purpose, humans are acquainted with Asian, South American, and all other nearby meals without static obstacles. Nevertheless, every S. has its traditional meals and cuisine that are incomparable to one another. Personally, food is a matter of taste and character preference. Having said that, I will cope with the subject at the 3 wonderful cuisines internationally, which are Chinese, French, and Turkish. This seems like a de facto common perception, even though it is unsatisfactory to some minds.
Coincidentally, these 3 cuisines have a range of offerings in commonplace in terms of particular culinary identification, creativity, layout, and meal diversity. These countries developed their very own culinary identity reflecting their lifestyle and subculture over a protracted period. They valued themselves for a countrywide culture of delicacies and culinary identification advent as a culinary capital that is globally specific. Similarly, the international locations boost their food and cuisine style, which are unique from place to place. Even though the meal range is shrinking in recent times, their nearby food range is a token of their culinary energy and background.
Their nearby cuisines depend on nutrient-wealthy and natural substances. They have, therefore, advanced the techniques of cooking food and cooking techniques too. But, most importantly, they were commonplace in terms of the antique age culture of royal court cuisine. This way of life enabled their cuisine to be delicious meals wherein maximum cuisine was made using a professional chef with exquisite appearance, design, and taste. And ultimately, China is positioned on the continent of Asia, and France on the continent of Europe.
Turkey, by way of virtue of its geography and history, bridges Asia and Europe. In other words, Turkey connects Asia with Europe. From the context of worldwide public self-perception, Chinese cuisine is one of the representatives of Asian cuisine, and French cuisine is European cuisine. And then Turkish cuisine is to symbolize the combined specific cuisines of Asia and Europe, recalling the traits of its geographic location. In the stop, I trust those 3 countries deserve their reputation for their delicacies that are high-quality within the world.
