Trade routes enriched culinary diversity, but for most of history, people relied on seasonal, locally sourced ingredients. This farm-to-table
philosophy wasn’t a marketing strategy, it was a way of life. Whether in the Ottoman palace kitchens, the spice-laden markets of Al-Andalus, or
the highland villages of Transylvania, cooks mastered the art of making the most of what the land provided.

By reviving these regional sourcing practices, GCP strengthens local food economies while reinforcing the importance of culinary identity.