"Do not dismiss the dish saying that it is 'Just food'.
The blessed thing is an entire civizilation in itself!"

It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor. For those who travel to engage in culinary pursuits, the Turkish Cuisine is worthy of exploration. The variety of dishes that make up the cuisine, the ways they all come together in feastlike meals, and the evident intricacy of each craft involved offer enough material for life-long study and enjoyment. It is not easy to discern a basic element or a single dominant feature, like the Italian pasta or the French sauce. Whether in a humble home, at a famous restaurant, or at dinner in a Bey's mansion, familiar patterns of this rich and diverse cuisine are always present. It is a rare art which satisfies the senses while reconfirming the higher order of society, community and culture.

One can only conclude that the evolution of this glorious cuisine was not an accident, but ratheas with the other grand cuisines of the world, it was a result of the combination of three key elements, a nurturing environment, the imperial kitchen, and a long social tradition. A nurturing environment is irreplaceable. Turkey is known for an abundance and diversity of foodstuff due to its rich flora, fauna and regional differentiation. Secondly, the legacy of an imperial kitchen is inescapable. Hundreds of cooks, all specializing in different types of dishes, and all eager to please the royal palace, no doubt had their influence in perfecting the cuisine as we know it today. The palace kitchen, supported by a complex social organization, a vibrant urban life, specialization of labor, worldwide trade, and total control of the Spice Road, all reflected the culmination of wealth and the flourishing of culture in the capital of a mighty empire. Finally, the longevity of social organization should not be taken lightly either. The Turkish State of Anatolia is a millennium old and so, naturally, is its cuisine. Time is of the essence, as Ibn'i HaIdun wrote, "The religion of the King, in time, becomes that of the people," which also holds true for the King's food. Thus, the 600-year reign of the Ottoman Dynasty and a seamless cultural transition into the present day of modem 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 crossroads 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 great works of art do. The cuisine is also an integral aspect of the culture. It is a part of the rituals of everyday life. It reflects spirituality, in forms that are specific to it, through symbolism and practice.

The culinary center of the country is the Marmara Region-Istanbul area and the Aegean Region-Izmir and surrounding. This temperate, fertile regions boasts a wide variety of fruits and vegetables, as well as the most delicately flavoured lamb. The variety of fish that travel the Bosphorus surpasses that of other seas. Our itinerary covers the Marmara and Aegean Regions. While we will see the most popular historical sites of Western Turkey, we will at the same time study and taste the rich regional Turkish Dishes .


ITINERARY

Day 1 Friday - Departure from Chicago (D)
We depart from Chicago with TK6 at 17:00 pm for the next day arrival to Istanbul. Welcome Dinner at one of the simplest restaurants of Istanbul. A hole in the wall Kebab restaurant to get a local flavor of Istanbul. Stay at Germir Palace Boutique hotel.

Day 2 Saturday - Tour of Istanbul (B,L,D)
In the morning we visit the hippodrome square including the Egyptian Obelisk and serpentine column, we will continue to the Blue Mosque and Hagia Sophia. For the lunch break we are driving to Pandeli restaurant, which is built into 16th c Egyptian Spice Market. We will also have a chance to look into the kitchen and learn some recipes of the 18th c imperial kitchen. In the afternoon we will visit the Imperial Topkapi Palace. Late afternoon we drive back to our hotel. Dinner at Cistern Restaurant, which is built into an ancient cistern from the 16th c.

Day 3 Sunday - Istanbul and Bosphorus cruise
In the morning we visit the Dolmabahce palace which was the residence of the royal family in the 19th c. The palace is perfectly preserved with all the decoration ornaments and offers a perfect ambiance of the 19th c. palace life. Before lunch we continue with Bosphorus Cruise with our private boat. In the afternoon we drive to Grand Bazaar area to stop at Cemberlitas Turkish Bath. We will also have some time at the grand bazaar to look through and have an idea about the items available. We will also have a full day free on the last day of the tour. Dinner is on your own.

Day 4 Monday - Flight to Izmir - Bergama (B,L,D)
Morning flight to Izmir on TK 316 Departs at 8.20am and arrives to Izmir at 9.20am. Upon arrival we will drive to ancient Pergamon or Modern Bergama. Before we visit the ancient city and its surroundings we stop at Saglam restaurant to learn some local dishes. After lunch we continue to the Acropolis of Pergamon and we will also visit the ancient healing center near by. After sight seeing we drive to Izmir Crowne Plaza, which is surrounded with seafood restaurants. Note that Bergama is the place where the world's best pine nuts come from. Dinner at Guzelbahce where we will have a chance to walk through the fish market and we will also learn about the Turkish seafood hours de ouvre making.

Day 5 Tuesday - Izmir - Tire - Izmir (B,L,D)
Today we depart from Izmir very early in the morning before breakfast to have our breakfast in Tire. Where they serve leg of a lamb cooked in a kiln for more than 10 hours. We will have lamb breakfast with locals and have free time to stroll the streets to see textile makers, felt makers, blanket makers, tin plate stores and etc. After we have our lunch in a special Tire restaurant and learn some of their recipes we will continue to Izmir. The balance of the day will be free on your own.

Day 6 Wednesday - Izmir - Sardis - Izmir (B,L,D)
Morning departure to visit Sardis, which is one of the most important trade centers of the ancient world very famous of being the place where the first coin was minted in man history. After sight seeing we will try their tripe soup and a kind of special pilaf of the region. We will continue to Philadelphia to try their very unique meatballs only available in this small town. We will return Izmir.

Day 7 Thursday - Ephesus - Izmir (B,L,D)
Morning departure to visit legendary Ephesus which was the on of the largest cities of the ancient Aegean during 2nd c AD. For the lunch break we will continue to Sirince village to try their local cooking in one of the village houses. We will also have the chance to try the local wine. After Sirince village we will drive to a local rug manufacturer to learn about the rugs and see finished examples. We will continue to Kusadasi where we stay for one night. Dinner will be served in one of the local seafood restaurants.

Day 8 Friday - Izmir - Kayseri (B,L,D)
We leave Izmir with TK 307 at 6.00am for Istanbul connection to Kayseri arriving at 8.55am. Upon arrival we will visit the Pastrami makers and enjoy their local cuisine. We will take some time to visit the old castle and town of Kayseri. Before we depart for Cappadocia we will stop at Kayseri Hilton to learn about a few local dishes. In the late afternoon we continue to Cappadocia Lodge.

Day 9 Saturday - Cappadocia (B,L,D)
Cappadocia offers one of the most interesting landscapes in the earth simply words fail to explain the beauty of it changing at any hour of the day as the light angle changes direction. Cappadocia is the place where the ancient Hittite invented the kick-wheel pottery lathe. We also will include open-air museum of Göreme where 2nd c. AD. Christians lived their secluded monastic life. In the afternoon we will visit the Kaymakli underground city.

Day 10 Sunday - Cappadocia (B,L,D)
The day begins with Turasan winery, which is one of the most interesting tasting wines of Cappadocia. After that we will continue Sarikaya restaurant to learn how to stuff a lamb. We will have lamb lunch at the restaurant and continue to Ihlara valley to visit one of the most beautiful canyons of Cappadocia. Dinner at a rock carved restaurant.

Day 11 Monday - Cappadocia - Soganli valley - Kayseri - Istanbul (B,L,D)
Morning departure from Cappadocia Lodge to Soganli valley. We will visit one of the local homes and learn about their cooking then we will have our lunch at the same house. After lunch we will give some free time for those who wants to visit the churches in the valley. Early afternoon we will turn back to the hotel to have time to relax. Dinner will be served at the hotel. After dinner we depart to catch the TK 267 at 20.40pm from Kayseri for Istanbul arriving at 22.05pm. We will transfer to Germir Palace upon arrival.

Day 12 Tuesday - Istanbul - Grand Bazaar (B,D)
Full day free on your own. Participants who wish to visit The Grand Bazaar will be taken there by buy. Our couch will also provide shuttle back to the hotel at a certain hour. Farewell dinner at Ciragan Kempinsky Palace which is one of the most exquisite restaurants of Istanbul along the Bosphorus.

Day 13 Wednesday - Departure from Istanbul (B)
Departure from Istanbul to Chicago on TK5 09:45 Arrive to Chicago at 13:40 same day.

Level: easy to moderate

Prices & Departures for 2004

Available on request for groups of 20+	13D/12N Oct 15-Nov 30
Per Person in Double	$3790
Per Person in Single	$4290
Departures Jun 14-Oct 14	Add $250 per person

(Subject to change)