For centuries, the cuisines of Ottoman Turkey, Moorish Spain, and the Carpathian regions evolved at the intersection of trade, migration, and
conquest. From the saffron-kissed stews of Al-Andalus to the smoky, fermented flavors of the Carpathians, these culinary traditions were shaped by a dynamic exchange of knowledge, ingredients, and techniques. GCP revives this interconnected history, ensuring that its flavors and wisdom
continue to inspire modern kitchens.