Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3ASC289Food and Beverage Cultural History2+0+02422.12.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course Examination of the historical and cultural changes and development of eating and drinking habits.
Course Content In this course, we examine the cultural meanings of food and how it will be eaten / not eaten, the changes in meals, how food times and drinking habits change from the past to the present, the evolution of the kitchen and the development of the tradition of hospitality. The historical events and the historical events of the societies of different societies with a multicultural approach that connects history, culture and food by explaining how people affect what, why, how they eat
Course Methods and Techniques Lecture, Presentation, Reading, Research
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Merve EREGİZ merve.eregiz@gedik.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Prof. Dr. Zeki Tez- History of Taste
History of Food Taste.
Gastronomy and Food History.
Course Notes Prof. Dr. Atilla Akbaba & Yrd. Doç. Dr. Neslihan Çetinkaya- Gastronomy and Food History

Deniz Gürsoy, Our Kitchen Culture in the Süzgecinde of History, Oğlak Publications, 2013.
Documents Prof. Dr. Atilla Akbaba & Yrd. Doç. Dr. Neslihan Çetinkaya- Gastronomi ve Yiyecek Tarihi

Course Category
Social Sciences %30
Field %70

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 % 30
Assignment 1 % 10
Final examination 1 % 60
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 2 28
Assignments 8 3 24
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 4 110

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Knows the historical process, development and changes of eating and drinking habits.
2 The culture of eating and drinking habits is informed about the concepts that are affected and influenced.
3 Learn about the similarities and differences between Turkish and other cuisines.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 NUTRITION IN PREHISTORIC TIMES
2 NUTRITION IN HISTORICAL TIMES
3 CULINARY CULTURE IN THE MIDDLE AGES AND THE RENAISSANCE
4 ANATOLIAN CUISINE FROM CENTRAL ASIA TO THE SELJUK PERIOD
5 OTTOMAN PALACE CUISINE
6 THE DEVELOPMENT OF FRENCH CUISINE IN THE MODERN AGE
7 THE INDUSTRIAL REVOLUTION AND ITS IMPACT ON KITCHENS
8 Midterm Exam
9 GASTRONOMY TRENDS (Fastfood, Slowfood, Diet Cuisine)
10 GASTRONOMY TRENDS (Molecular Gastronomy)
11 GASTRONOMY TRENDS (Edible Flowers and Insects, Fusion Cuisine)
12 GASTRONOMY TRENDS (Rawfood, Sustainable Gastronomy, Neurogastronomy)
13 THE HISTORY OF BEVERAGES - PART I
14 THE HISTORY OF BEVERAGES - PART II

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 3 3 1 1 2 1 5
C1
C2
C3

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=239989&curProgID=5609&lang=en