03 March 2026

Books on ‘World Culinary Cultures’ by Department Academics

Published by Detay Yayıncılık, this two-volume work examines world culinary cultures from an academic perspective, with contributions from department academics as editors and authors.

World Cuisine Cultures – 1 and World Cuisine Cultures – 2, edited by Assoc. Prof. Özgür Kızıldemir and Asst. Prof. Muzaffer Çakmak, were published by Detay Yayıncılık. Dr Muzaffer Çakmak, a lecturer in the department, is among the editors of this academic publication, with Assoc. Prof. Serdar Egeli, Asst. Prof. Gizem Hülağa and Research Assistant Cem Keskin contributing as authors.