Food as Culture, Community, and Necessity Throughout human history, wherever civilizations have flourished, so too have distinct culinary...

Karnıyarık, a beloved Ottoman Turkish dish, features tender eggplants filled with aromatic grass-fed beef, onions, garlic, tomatoes, and herbs, then gently cooked and baked to perfection. Rich in history and nutrition, this summer classic showcases the best of Mediterranean flavors. Eggplants offer antioxidants, fiber, and metabolic benefits, making this dish both wholesome and satisfying.

From medieval cookshops to modern fast food, this summary traces the evolution of public dining. In the Middle Ages, street stalls fed city dwellers, while nobles dined on spiced feasts. Coffeehouses in Constantinople, Paris, and London became hubs of culture. France birthed restaurants in the 18th century, America followed in 1794. By the 20th century, fast food exploded—convenient but nutritionally hollow—marking a dramatic shift in how the world eats.