Hi, I am Demet Güzey. I write about food and wine, lecture on Food Writing at Le Cordon Bleu in Paris, teach Food and Culture at USAC Verona and Food in Art for Le Cordon Bleu Online. I have a Ph.D. from University of Massachusetts, a Diploma in Gastronomy from University of Reims, and a Level 3 wine certification from WSET (Wine & Spirit Education Trust). For writing projects, lecture requests or collaboration proposals you can get in touch with me here.

Books

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Mustard: A Global History

Winner of Gourmand World Cookbook Awards. Published by Reaktion in December, 2019

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Food on Foot: A History of Eating on Trails and in the Wild

Published in April 2017 by Rowman & Littlefield

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