Assoc. Prof. OSMAN GÜLDEMİR

Osman Güldemir completed his foundational education at the Mengen Anatolian Professional High School of Cookery, often regarded as the heart of the culinary profession, graduating as the valedictorian. He subsequently earned his undergraduate degree from Selçuk University, Department of Family Economics and Nutrition Education. To provide more depth to his research on Ottoman cuisine, he also completed a minor in the Department of Arabic Language and Literature at the same university.

He holds a Master’s degree with a thesis titled “Adaptation of the Ottoman Culinary Manuscript Kitabü’t-Tabbâhin to the Present Day” and a PhD from Anadolu University focusing on “Classical and Modernizing Ottoman Dishes and Their Contemporary Adaptation.” Güldemir’s scholarly work focuses on culinary culture, Turkish and Ottoman cuisines, nutrition education, and regional cuisines.

Throughout his career, he has gained extensive culinary experience both in Türkiye and in Copenhagen, Denmark. He has spent time in various countries for research and professional reasons, including a student exchange program at Suhr’s Metropolitan University College. Having begun his academic career at Uludağ University, he has been serving as an Associate Professor in the Cookery Program at Anadolu University’s Eskişehir Vocational School since 2013. He is also currently the Director of the Eskişehir Vocational School.

Güldemir, who is married, is the author and editor of several significant books, including “Ottoman Meat Dishes with Fruit” and “An Ottoman Culinary Manuscript: Kitabü’t-Tabbâhin.” He has published numerous articles and papers in both national and international academic platforms. His research interests encompass contemporary and historical subjects such as the nutritional analysis of disaster kitchen menus, the study of Ottoman cuisine through the lens of modern nutritional science, and sustainable gastronomy. Furthermore, as the Chairman of the Board of Trustees of the Nevin Halıcı Food Culture Foundation and through his responsibilities in other non-governmental organizations, he actively contributes to the preservation of cultural heritage and the advancement of the culinary profession.