Publications

• Sümeyye Hoşgör Büke, Oya Gözel Durmaz, Yavuz Köse and Kübra Uygur (eds.), The History of Consumption in the Ottoman Empire and Early Turkish Republic. Foodways, Markets and Everyday Life (London: I. B. Tauris, forthcoming 2026)

• Sümeyye Hoşgör Büke / Deniz Özeren (eds.), Keshif:  E-Journal for Ottoman-Turkish Micro Editions 3/2, Special Issue on Consumption (Spring 2025), https://journals.univie.ac.at/index.php/keshif/issue/view/724
• Sümeyye Hoşgör Büke / Deniz Özeren, "Notes from the Guest Editiors: At the Margins of Consumption: Reframing Ottoman Historiography", Keshif:  E-Journal for Ottoman-Turkish Micro Editions 3/2 (Spring 2025), i-iv.
• Sümeyye Hoşgör Büke, "Post-March Daily Allocations (Taʿyīnāt) of Darendeli Sarı Abdurrahman Paşa", Keshif: E-Journal for Ottoman-Turkish Micro Editions 3/2, Special Issue on Consumption (Spring 2025), 27-33.
• Özgür Göndiken, "An Ottoman Bureaucrat’s Luxury Purchases: The 1898 Invoice of Hasan Tahsin Pasha", Keshif: E-Journal for Ottoman-Turkish Micro Editions 3/2, Special Issue on Consumption (Spring 2025), 21-26.
• Yavuz Köse, "The Imperial Berāt and the Brand: Award for Feeding wounded Ottoman Soldiers during the first Balkan War", Keshif: E-Journal for Ottoman-Turkish Micro Editions 3/2, Special Issue on Consumption (Spring 2025), 34-42.
• Deniz Özeren, "Fresh Fruit Provision to Mountain Bathhouses in Yalova", Keshif: Special Issue on Consumption 3/2 (Spring 2025), 52-59.
• Sümeyye Hoşgör Büke, "Exploring Fish Species in an Unexpected Source:  Insights from the  Inheritance  Inventory  (tereke)  of Baḳḳāl Estavrinu”, Keshif:  E-Journal for Ottoman-Turkish Micro Editions 2/2(Summer 2024):34-45. Available under https://doi.org/10.25365/kshf-24-02-05
• Deniz Özeren, "Osmanlı'da Manav Esnafı: Eyüp Örneği", Yemek ve Kültür, n. 77 (2024), 2-7. 
• Yavuz Köse, "En eski Ermeni harfli Türkçe matbu yemek kitabı: Yemek ve Hamur İşleri Tertibi (1861)", Yemek ve Kültür 75,1 (2024), 60-66.
• Deniz Özeren, "19. Yüzyılda İstanbul Bakkallarında Satılan Ürünler",  Metro Gastro, n. 110/3 (2023), 67-73.
• Sümeyye.Hoşgör Büke, "Osmanlı Bakkalları Üzerine Bir Değerlendirme", Yemek ve Kültür, n. 74 (2023), 20-29.
• Sümeyye Hoşgör Büke, “Dükkanın Derununda” (In the Depths of the Shop), Meyhane İhtisas Kitabı: A’dan Z’ye Meyhane: Nedir, Nasıl Çalışır?, Istanbul: Anason İşleri, 2022, 43-49.
• Sümeyye Hoşgör Büke, “The use of probate inventories (Tereke) of grocers as a source for the food consumption of urban Ottomans: The case of eighteenth-century Ankara”, Diyâr. Journal of Ottoman, Turkish and Middle Eastern Studies 2/2 (2021), 165-185. URL: www.nomos-elibrary.de/10.5771/2625-9842-2021-2-165.pdf