özge samancı

Özge Samancı was born in Ankara in 1971. She received her Bachelor’s degree in History from Boğaziçi University in 1995; and her doctorate from Ecole Des Hautes Etudes en Sciences Sociales, Paris, France in 2009. Currently working as the Associate Professor and Head of the Department of Gastronomy and Culinary Arts at Özyeğin University, Istanbul, Turkey, Samancı gives lectures on gastronomy, culinary history and the Turkish culinary culture, while her research interests include modernisation of the Ottoman culinary culture in the late Ottoman period, Ottoman palace cuisine and the culinary culture of Istanbul. She is the author of books, such as Flavours of Istanbul (Medya + İK, 2007), Türk Mutfağı (Turkish Cuisine, Kültür Bakanlığı [Turkish Ministry of Culture], 2008), La Cuisine d’Istanbul au 19e siècle (PU Rennes, 2015) and Yeni Yemek Kitabı (The New Cookbook, Çiya, 2018); and of book chapters, such as ‘Culinary Consumption Patterns of the Ottoman Elite during the First Half of the 19th Century’ (in Illuminated Table: The Prosperous House, Ergon Verlag, 2003), ‘Pilaf and Bouchées: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century’ (in Royal Taste, Routledge, 2011), ‘Food Studies in Ottoman-Turkish Historiography’ (in Writing Food History: A Global Perspective, Berg, 2012) and ‘Cuisine’ (in Dictionnaire de l’Empire Ottoman, Fayard, 2015).