The Table of Wars That Changed History studies military history through real army foods, supply systems and campaign kitchens. It covers Ancient Turks, Huns, Kyrgyz, Seljuks, Ottomans, Chinese, Japanese, Mongol, Persian, Greek, Roman, European, Arab, Islamic, Saladin’s, Mughal and Indian armies. From bread, soup, meat and rice to kumis, dried provisions, hardtack, sherbet and halva, it examines how food shaped war through geography, faith, logistics and civilization.

Bread Before the Sword: The Table of Wars That Changed History is a comprehensive culinary history by Chef Ahmet Özdemir, based on historical sources. Covering the period from antiquity to the 20th century, it explores how armies were sustained through bread, soup, preserved foods, military logistics, mobile kitchens, and supply routes. With a special focus on Turkish and Ottoman culinary heritage, the book reveals the hidden role of food in shaping civilizations and changing

What Are the 2027 World Gastronomy and Tourism Trends? is a comprehensive global trend analysis by Chef Ahmet Özdemir, based on international restaurant and hotel consulting experience. Covering 36 key topics—including gastronomy, tourism, artificial intelligence, sustainable kitchens, culinary diplomacy, geographical indications, local products, and luxury dining—the book offers a professional roadmap to the innovations and transformations shaping the global hospitality industry in 2027.