The Rise of a “New Style Cuisine” in 19th Century Istanbul: A Historical Analysis of Ottoman Cookbooks

in Academic Events, Events, Gastronomy, MET News, Programs
February 20th, 2015

The Rise of a “New Style Cuisine” in 19th Century Istanbul: A Historical Analysis of Ottoman Cookbooks

By Dr. Özge Samancı

Friday, February 27 at 10:30 AM
808 Commonwealth Avenue, Room 121

Dr. Özge Samancı is Assistant Professor of food History in the Gastronomy and Culinary Arts Bachelor Degree program in the Faculty of Fine Arts, Yeditepe University in Istanbul, Turkey. She holds a PhD in history and Civilizations from the Ecole des Hautes Etudes en Sciences Sociales (EHESS). Her research interests include Ottoman Food Culture of the Early Modern Era; modernization of food habits and manners; food historiography; and comparative studies in food history. Among her publications are Turkish Cuisine (2008, with Arif Bilgin) and Flavours of Istanbul: A selection from original 19th Century Ottoman recipes (2007, co-author with Sharon Crosford).