The Table of Wars That Changed History is an original work that looks at military history not only through battlefields, commanders, maps and strategies, but through bread, soup, water, meat, rice, beverages, dried provisions, hardtack and military food logistics. In this book, Chef Ahmet Özdemir examines what armies ate, how they were fed, and how food influenced the fate of wars, from the earliest human tables to modern military rations.

The book covers a wide historical and geographical field: Ancient Turks, Huns, Kyrgyz, Seljuks and Ottomans; as well as Chinese, Japanese, Mongol, Persian, Greek, Roman, European, Arab, Islamic, Mughal and Indian armies. It explores how soup, bread, meat, dairy products, kumis, sherbet, rice dishes, halva, alcoholic drinks, legumes and campaign provisions were used under the conditions of war.

This work does not merely answer the question “What did soldiers eat?” It also reveals the relationship between food, statecraft, logistics, faith, geography, climate, culture and civilization. Chef Ahmet Özdemir’s research identity, culinary experience and cultural responsibility toward Turkish cuisine carry this book beyond an ordinary study of food history. It is a strong reference work for academics, historians, gastronomy researchers, culinary professionals and all readers interested in Turkish culinary culture.

It will be meeting its readers very soon...