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Many ancient civilizations passed through what is now Turkey, shaping and dramatically enhancing its cuisine. In turn, Turkish cuisine has influenced how people cook in far-flung, unimaginable corners of the globe. For example, Turkey is to thank for fermenting milk and creating yogurt, a modern-day breakfast staple. This is just one of the hundreds of ingredients and culinary techniques that were born in the lands of Anatolia and that today form part of world cuisine.
About the Author
Alicia Santana is a Dominican chef who specializes in International and Modernist cuisine. As a food traveler, she visited countries like Nicaragua, Costa Rica, Panama, Guatemala, Mexico, Colombia, Peru, Cuba, Italy, Belgium, Spain, France, Greece, the Balkans (Albania, Croatia, Montenegro), and Lebanon to learn their gastronomic secrets. Alicia graduated as a professional chef from the Turkish Culinary Academy in Ankara and holds diplomas in Food Photography, Food Writing for Publications, and Writing and Publishing recipes from Le Cordon Bleu. She was co-owner and executive chef at La Mesa del Chef Restaurant in Ankara. She has participated in the gastronomic TV program Taste & Spices, broadcasted from Turkey to the entire African continent on Natura TV, and in several gastronomic events in Turkey.