Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
1GST107Food History And Culture3+0+035

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course The aim of this course is to teach the historical and cultural evaluation of the factors affecting the food selection.
Course Content This course is a survey of the traditional food choices of people in terms of nutrition, social relations and culture. This course is designed to discuss the socio-cultural dimensions of food production, preparation and consumption, including the dimensions of individuals, families, society and social structures, including ideological, religious and cultural identities embodied in gender, race, ethnicity and socioeconomic status.
Course Methods and Techniques
Discussion, Lecture, Question and Answer, Individual Study and Group Study
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Nihan YARMACI GÜVENÇ
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources EUROFIR Synthesis Report No:6 Traditional Foods in Europe
Ma, G. (2015). Food, eating behavior, and culture in Chinese society. Journal of Ethnic Foods, 2(4), 195-199.
Gabriel, A. S., Ninomiya, K., & Uneyama, H. (2018). The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World. Nutrients, 10(2), 173.
Önçel, S. (2015). Türk Mutfağı ve Geleceğine İlişkin Değerlendirmeler. Journal of Tourism and Gastronomy Studies, 3(4), 33-44.
Tez, Z. 2018. Lezzetin tarihi, Hayygrup Yayıncılık A.Ş., İstanbul.
Gabriel, A. S., Ninomiya, K., & Uneyama, H. (2018). The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World. Nutrients, 10(2), 173.
EUROFIR Synthesis Report No:6 Traditional Foods in Europe.
Önçel, S. (2015). Türk Mutfağı ve Geleceğine İlişkin Değerlendirmeler. Journal of Tourism and Gastronomy Studies, 3(4), 33-44.
Tez, Z. 2018. Lezzetin tarihi, Hayygrup Yayıncılık A.Ş., İstanbul
1)Yavaş Yemek Hareketi (Slow Food) 2)Akdeniz Yemek Kültürü 3)Gıda Göçü (The Migration of Food) 4)Füzyon Mutfağı 5)Türk Mutfak Kültürü
1 Arasınav, 1 Sınıf İçi Çalışma, 1 Final

Course Category
Social Sciences %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 20 20
Final examination 1 30 30
Total Work Load   Number of ECTS Credits 5 134

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Recognize the culinary cultures of different societies.
2 Have knowledge about the food culture of Ottoman and Turkish cuisine.
3 Learn the impact of food culture on the food industry and development of food industry.
4 Have a knowledge on the impact of different diets and lifestyle on the food culture.
5 It examines the stages that human beings have gone through in the process of finding and producing food, from prehistoric times to the emergence of the first civilizations.
6 Examines the food cultures that emerged in the Middle East, Mediterranean and Far East in the ancient world.
7 Compares the food habits of the Islamic, Byzantine and Central Asian Turkish cultures in the medieval world.
8 Learn the history and spread of basic grains such as wheat, rice, corn, vegetables, fruits, spices, and beverages.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introducing the course and explanation of the project subjects to students - -
2 Paleolithic Age Neolithic Age Mesopotamia Sumerians Akad Assyrians The Babylonians - Ders notları
3 Ancient Egypt First Anatolian Civilizations - Tez, Z. 2018. History of Taste, Hayygrup Publishing, İstanbul
4 Iranian and Middle Asia Food Culture - Tez, Z. 2018. History Taste, Hayygrup Publishing, İstanbul
5 Ancient Greece and Rome Byzantium - Ders notları
6 Chinese and Indian Food Culture - EUROFIR Synthesis Report No:6 Traditional Foods in Europe
7 Medieval Europe - EUROFIR Synthesis Report No:6 Tradtional Foods in Europe
8 MIDTERM - -
9 Anatolian Principalities Culinary Cultures - Ma, G. (2015). Food, eating behavior, and culture in Chinese society. Journal of Ethnic Foods, 2(4), 195-199.
10 Early Ottoman Cuisine - İgüs, E. From the Balkans to Anatolia and the Balkans Boza and Types Based BozacIsI in Turkey. Karabük University Journal of the Institute of Social Sciences, 6, 101-111.
11 European Cuisine 1500-1700 - Tez, Z.2018. Histroy of Taste Hayygrup Publishing, İstanbul
12 Ottoman Cuisine after the Conquest of Istanbul - Tez, Z. 2018. History of Taste, Hayygrup Publishing, İstanbul
13 European Cuisine 1700-1900 - Tez, Z. 2018. History of Taste, Hayygrup Publishing, İstanbul
14 Late Ottoman Cuisine - Tez, Z. 2018. History of Taste, Hayygrup Publishing, İstanbul
15 Development of Turkish Cuisine in the Republican Era - Ders notları


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 3 2 2 1 1 1 5
C2 3 2 2 1 1 1 5
C3 3 2 2 1 1 1 5
C4 3 2 2 1 1 1 5
C5
C6
C7
C8

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=208985&curProgID=5713&lang=en