Academic Publication by Faculty Member of the Department of Gastronomy and Culinary Arts in an Oxford University Press Collection

The study titled "Black Sea Anchovy: Cultural Icon, Ecological Vulnerability, and Sustainability Challenges," prepared by Assistant Professor Elif Cemre Özaydın of the Department of Gastronomy and Culinary Arts, was published on June 18, 2026, in the academic collection Oxford Intersections: Environmental Change and Human Experience, hosted on Oxford University Press's Oxford Academic platform.

To access the published study, click here.