History and Civilizations, EHESS (Ecole Des Hautes Etudes en Sciences Sociales, Paris), 2009

DEA, History of Central Asia and Anatolia, EHESS (Ecole Des Hautes Etudes en Sciences Sociales), 1999 MA, History, Boğaziçi University, 1998

BA, History, Boğaziçi University, 1995

Lycée de Saint-Benoit

Dr. Özge Samancı completed her bachelor's degree (1995) and master's degree (1998) in the Department of History at Boğaziçi University. She received her Ph.D. in History and Civilizations from EHESS (École des Hautes Études en Sciences Sociales) in Paris in 2009, with a dissertation titled "19th Century Istanbul Food Culture." She worked at Yeditepe University's Faculty of Fine Arts, Department of Gastronomy and Culinary Arts, first as a lecturer and later as an Assistant Professor between 2003 and 2015. In 2015, she was appointed as an Associate Professor in the same faculty. Associate Professor Dr. Samancı joined Özyeğin University's Faculty of Applied Sciences In September 2017 and served until 2025 as the head of the Gastronomy and Culinary Arts department, where she teaches courses on the fundamentals of gastronomy, food history, and Turkish culinary culture. Additionally, she teaches food history courses in the graduate program of Design, Technology, and Society at the Faculty of Architecture and Design. Her research focuses on modernization in late Ottoman culinary culture and Ottoman-Turkish food history. She has participated as an invited speaker in numerous national and international congresses and seminars on Ottoman-Turkish food history and has published works in Turkish, English, and French. She has served as a member of the Gastronomy Tourism Commission at the 3rd Tourism Council and has worked as an advisor for Turkish Cuisine publications commissioned by the Presidency and the Ministry of Culture. She has also contributed to many national and international publications and documentaries on Turkish culinary culture. As of February 2025, Associate Professor Dr. Samancı has been appointed as the Vice Dean of the Faculty of Applied Sciences.

Ottoman-Turkish Food History, Food Historiography, 19th Century Istanbul's Cuisine

Fundamentals of Gastronomy,  Turkish Culinary Heritage and Practices, Food History and Culinary Cultures