People have been doing this since time immemorial. But it was only later that the delicious aromas of cooking vegetables and their tasty flavors began to come to the culinary forefront. WOMEN KNOW BEST
In the old days people had no choice but to exploit the conditions nature offered. When it was impossible to preserve the crops grown under regional climatic conditions, they had to be consumed in season. Over the generations, people living in Anatolia, where 80 percent of all the world’s vegetable species are grown, have derived their nourishment from this natural system and developed their cuisine accordingly. Following this tradition, the Anatolian people still prepare food from seasonal vegetables today. Only in the big cities is this practice slowly beginning to die out. In western Turkey vegetable dishes cooked with olive oil are a perennial favorite, even on high-class restaurant menus where traditional dishes are usually a rarity. Hot vegetable dishes in contrast tend to be standard fare only at the more humble working class restaurants.
Women who prepare food for their families at home on the other hand are actually more expert than the master chefs