Ottoman cuisine contains elements of Turkish, Byzantine, Balkan, Armenian, Kurdish, Arab and Persian cuisines. The country's position between Europe, Asia, and the Mediterranean Sea helped the Turks in gaining complete control of the major trade routes, and an ideal landscape and climate allowed plants and animals to flourish. Turkish cuisine was well established by the mid-1400s, the beginning of the Ottoman Empire's six hundred-year reign. Yogurt salads, fish in olive oil, sherbet and stuffed and wrapped vegetables became Turkish staples. The empire, eventually spanning from Austria and Ukraine to Arabia and North Africa, used its land and water routes to import exotic ingredients from all over the world. By the end of the 16th century, the Ottoman court housed over 1,400 live-in cooks and passed laws regulating the freshness of food. Since the fall of the empire in World War I (1914–1918) and the establishment of the Turkish Republic in 1923, foreign food such as French hollandaise sauce and Western fast food have made their way into the modern Turkish diet.