Food is history, politics, and science. Food is also psychology, religion, and mythology. Food is culture. I am interested in food culture around the world, obsessed with flavors and textures, and fascinated by how they can connect us to our memories and to other people. I strongly believe that we can increase empathy in the world by celebrating ethnic and cultural food diversity. My purpose is to be a cultural guide to the food of Turkey, Italy and beyond. I try to do this through the food and culture courses I give, writing and culinary workshops I organize and the books and articles I write.

I mainly write about food history and culinary travel, lecture on Food Writing at Le Cordon Bleu in Paris, and teach Food and Culture at USAC Verona. I have a Ph.D. from University of Massachusetts, a Diploma in Gastronomy from University of Reims, and a Level 3 certification from WSET (Wine & Spirit Education Trust). I am a member of Association of Food JournalistsInternational Association of Culinary Professionals and The Guild of Food Writers.

For writing projects, lecture requests or collaboration proposals you can get in touch with me here.

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Books

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Mustard: A Global History

Now out! 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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