POLITICAL SCIENCE AND INTERNATIONAL RELATIONS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GEP0504

Ders İsmi:

History of Food

Ders Yarıyılı:

Fall
Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	0	3	4

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

GE-Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr. BURCU ALARSLAN ULUDAŞ

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

This course is designed to analyse the basic phases in the history of food, starting with the Ancient Greek times to present. The course covers a notably extended geography, from China to “the Indies”. It is enriched by invited speakers,-experts in specific topics,- field trip and movies.

Course Content:

The major emphasis will be on the Middle and Modern Ages, especially the cinquecento, which was a turning point in the culinary history of Europe. The mysterious and marvellous voyages that the fruits, vegetables and different types of dishes prepared between the Old and the New World will be analyzed with examples from the literature of the age. Ethimology, as a fantastic branch of linguistics to discover the background of the enchanting voyages that the food made in the Modern Ages will be our main guide. How the food and eating habits of Europe changed and a new profile was created in the European Cuisine will be studied following the outstanding examples of Nuovo Cucina. The Imperial Ottoman kitchen and the other royal cousins will also be explored through the original texts.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Wine: Vice and virtue; Food in the Roman times and Ancient Greek	Historias curiosas del mundo, Has Bağçede ayş u tarab;History of Food, Mutfak sanatı.
2)	Food in the Ancient times in Asia and Egypt.	History of Food, Mutfak sanatı.
3)	Middles Ages: fasting and feasting.	Alimentazione e cultura nel Medioevo, proceedings of various symposiums.
4)	Mediterranean versus North Europe: major exchanges	Alimentazione e cultura nel Medioevo, La fame e l’abbondanza
5)	The travel of the fruits and vegetables: ethimological paths.	Various articles
6)	Discovery of America and new guests in the European tables	various articles
7)	Feasts and the banquets of the Modern Ages	Film: Vatel El Rey se divierte
9)	Food in the Ottoman Empire	Osmanlı Saray Mutfağı, IV. Mehmet’in Edirne Şenliği
10)	Food as a part of majestic Ottoman banquets	Türk edebiyatında manzum surnameler: Osmanlı saray düğünleri ve şenlikleri,
11)	Coffee: A social history
12)	Wars, famine, epidemic diseases and	Powerty in Europe
13)	Tables of the empowerished: peasants, oars-men, pirates, etc.	various articles
14)	Gastronomic changes in the Contemporary Times and its social outcomes.	Film: tampopo
15)	Final Exam
16)	Final exam

Sources

Course Notes / Textbooks:

Boudan, Christian: Mutfak Savaşı, İstanbul, 2006.
Rebora, G,ovanni: Çatal Kültürü, İstanbul, 2003.

References:

Arslan, Mehmet: Türk edebiyatında manzum surnameler: Osmanlı saray düğünleri ve şenlikleri, 1999, Ankara.
Bilgin, Arif: Osmanlı Saray Mutfağı, İstanbul, 2005.
Bober, Phyllis Pray: Antik ve Ortaçağda yemek kültürü: sanat, kültür ve yemek, 2003, İstanbul.
Dalby, Andrew: Bizansın Damak tadı, İstanbul, 2004.
Díaz, Lorenzo: La cocina del Quijote, Madrid, 2002.
Díaz, Lorenzo:La cocina del barroco, Madrid, 2003.
Hattox, Faroqui, Suraiya & Neumann, Christoph K. (eds) Soframız Nur Hanemiz Mamur, ed., 2006, İstanbul
Ralph S.: Kahve ve Kahvehaneler, İstanbul, 1985.
Iovino, Roberto & Mattionn, Ileana: Sinfonía gastronómica (Música, eros y cocina), Madrid, 2009,
Koz, M. Sabri (ed) Yemek Kitabı, I. İstanbul, 2008
Montanari, Massimo: Alimentazione e cultura nel Medioevo, 1988, Roma-Bari.
Montanari, Massimo: La fame e l’abbondanza, 1993, Roma-Bari.
Montanari, Massimo: Il formaggio con le pere, 2008, Roma-Bari.
Nola, Ruperto de: Libro de Guisados, Valencia, 1985.
Nutku, Özdemir: IV. Mehmet’in Edirne Şenliği (1675), Ankara, 1987.
Piñuela, José Deleito y: El Rey se divierte, Madrid, 1988.
Routh, Shelagh y Jonathan: Notas de Cocina de Leonardo da Vinci: la afición desconocida de un genio,1999, Madrid.
Yaşar, Ahmet: Osmanlı Kahvehaneleri, İstanbul, 2009.
Yerasimos, Stefanos: Sultan Sofraları, 15. ve 16. Yüzyılda Osmanlı Saray Mutfağı, İstanbul, 2002
Zaouali, Lilia: L’Islam a tavola: Dal Medioevo a oggi, Roma, 2004.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) Grasp basic theoretical and conceptual knowledge about the field and relations between them at the level of practice.
2) Possess basic knowledge about the causes and effects of political transformations in societies.
3) Possess knowledge about quantitative, qualitative and mixed research methods in social and behavioral sciences.
4) Recognize historical patterns while evaluating contemporary political and social developments.
5) Demonstrate interdisciplinary and critical approach while analyzing, synthesizing and forecasting domestic and foreign policy.
6) Conduct studies in the field professionally, both independently or as a team member.
7) Possess consciousness about lifelong learning based on Research & Development.
8) Communicate with peers both orally and in writing, by using a foreign language at least at a level of European Language Portfolio B1 General Level and the necessary informatics and communication technologies.
9) Apply field-related knowledge and competences into career advancement, projects for sustainable development goals, and social responsibility initiatives.
10) Possess the habit to monitor domestic and foreign policy agenda as well as international developments.
11) Possess competence to interpret the new political actors, theories and concepts in a global era.
12) Evaluate the legal and ethical implications of advanced technologies on politics.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Grasp basic theoretical and conceptual knowledge about the field and relations between them at the level of practice.
2)	Possess basic knowledge about the causes and effects of political transformations in societies.
3)	Possess knowledge about quantitative, qualitative and mixed research methods in social and behavioral sciences.
4)	Recognize historical patterns while evaluating contemporary political and social developments.
5)	Demonstrate interdisciplinary and critical approach while analyzing, synthesizing and forecasting domestic and foreign policy.
6)	Conduct studies in the field professionally, both independently or as a team member.
7)	Possess consciousness about lifelong learning based on Research & Development.
8)	Communicate with peers both orally and in writing, by using a foreign language at least at a level of European Language Portfolio B1 General Level and the necessary informatics and communication technologies.
9)	Apply field-related knowledge and competences into career advancement, projects for sustainable development goals, and social responsibility initiatives.
10)	Possess the habit to monitor domestic and foreign policy agenda as well as international developments.
11)	Possess competence to interpret the new political actors, theories and concepts in a global era.
12)	Evaluate the legal and ethical implications of advanced technologies on politics.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 3
Field Work	1	% 3
Special Course Internship (Work Placement)	4	% 10
Midterms	1	% 15
Final	1	% 10
Total		% 41
PERCENTAGE OF SEMESTER WORK		% 31
PERCENTAGE OF FINAL WORK		% 10
Total		% 41

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Field Work	1	3	3
Study Hours Out of Class	4	10	40
Midterms	1	15	15
Final	1	10	10
Total Workload			110