Selected Writings


Mustard: A Global History – My second book is on mustard… spicy, stimulating and full of stories. (Reaktion Books, December 2019).


Food on Foot: A History of Eating on Trails and in the Wild – My first book tells the food stories of explorers throughout history and across geographies (Rowman & Littlefield, May 2017).


Bashir & Bashir – A visual essay published in the May 2016 issue of Gastronomica [PDF] tells the story of a cheese maker in Ladakh.


The Beer Harvest – My article on the outstanding grape ale of Valtellina and the changing beer drinking habits in Italy. (The Smart Set)


The Renaissance of Hungarian Food – A food and travel piece about rediscovering the food and wine scene of Hungary. (The Smart Set)


Topinambour: The root that’s native to nowhereThe knobby story of topinambour which takes its name from the people of Tupinambà tribe who passed through France in the 17th century, confusing generations of botanists, cooks, and the people of Jerusalem.


Rare Recipes for an Italian Futurist PartyThe story of futurist cuisine which was ideological, absurd, and above all artistic.[ PDF]


The Joy of CockaigneFor the 4th issue of Eaten I wrote about the albero di cuccagna and the promise of a medieval paradise at the end of a greasy pole


Food and the Last SupperFrom reclined seating to guinea pig on platter, I wrote about how Last Supper paintings bridged the divine with the daily. For San Pellegrino’s online publication Fine Dining Lovers.


Taste and ageing: Loss of taste or loss of trust? – A chapter I wrote for the book Space, Taste and Affect, will be published in 2019 by Emily Falconer.

Scientific publications

Guzey D. and McClements D.J. (2007). Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by betalactoglobulin-pectin complexes. Journal of Agricultural and Food Chemistry 55(2): 475485

Guzey D. and McClements D.J. (2006). Influence of environmental stresses on O/W emulsions stabilized by betalactoglobulin-pectin and betalactoglobulin-pectin-chitosan membranes produced by the electrostatic layer-by-layerdeposition technique. FoodBiophysics 1 (1):3040

Guzey D. and McClements D.J. (2006). Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science 128: 227248

Gulseren I., Guzey D., Bruce B.D., and Weiss J. (2007). Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrasonics Sonochemistry 14(2):173183

Guzey D., Gulseren I., Bruce B.D., and Weiss J. (2006). Interfacial properties and structural conformation of thermosonicated bovine serum albumin. Food Hydrocolloids 20 (5):6696773

Guzey D. and McClements D.J. (2006). Characterization of betalactoglobulin-chitosan interactions in aqueous solutions. Food Hydrocolloids 20(1): 124131

Guzey D., Kim HJ. and McClements D.J. (2004). Factors influencing the production of O/W emulsions stabilized by betalactoglobulin-pectin membranes. Food Hydrocolloids 18(6): 967975

Guzey D., McClements D.J. and Weiss J. (2003). Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentration. Food Research International 36 (7): 649660

Guzey D., Ozdemir M., Seyhan F.G., Dogan H. and Devres Y.O. (2001). Adsorption isotherms of raw and roasted hazelnuts. Drying Technology 19 (34): 691699

McClements, DJ; Aoki, T; Decker, EA; Gu, YS; Guzey, D; Kim, HJ; Klinkesorn, U; Moreau, L; Ogawa, S; Tanasukam, P. (2005). Utilization of a layer-by-layer electrostatic deposition technique to improve food emulsion properties. Ed: Dickinson, E. Conference on Food Colloids, APR 1821, 2004, Harrogate, England. Food Colloids: Interactions, Microstructure and Processing (298):326336

Guzey D. (2002). Modification of protein structure and functionality using high-intensity ultrasound. MS Thesis. Department of Food Science and Technology, University of Tennessee, Knoxville, TN, USA

Guzey D. (2002). Adsorption kinetics of bovine serum albumin (BSA) as affected by co-solvents. MS Thesis. Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey

Guzey D. (1999). Mathematical model selection for water sorption isotherms of raw and roasted hazelnuts at 25oC. BS Thesis. Department of Food Engineering, Istanbul Technical University, Turkey.