PERFORMING ARTS
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) They acquire theoretical, historical and aesthetic knowledge specific to their field by using methods and techniques related to performing arts (acting, dance, music, etc.).
2) They have knowledge about art culture and aesthetics and they provide the unity of theory and practice in their field.
3) They are aware of national and international values in performing arts.
4) Abstract and concrete concepts of performing arts; can transform it into creative thinking, innovative and original works.
5) They have the sensitivity to run a business successfully in their field.
6) Develops the ability to perceive, think, design and implement multidimensional from local to universal.
7) They have knowledge about the disciplines that the performing arts field is related to and can evaluate the interaction of the sub-disciplines within their field.
8) They develop the ability to perceive, design, and apply multidimensionality by having knowledge about artistic criticism methods.
9) They can share original works related to their field with the society and evaluate their results and question their own work by using critical methods.
10) They follow English language resources related to their field and can communicate with foreign colleagues in their field.
11) By becoming aware of national and international values in the field of performing arts, they can transform abstract and concrete concepts into creative thinking, innovative and original works.
12) They can produce original works within the framework of an interdisciplinary understanding of art.
13) Within the framework of the Performing Arts Program and the units within it, they become individuals who are equipped to take part in the universal platform in their field.
14) Within the Performing Arts Program, according to the field of study; have competent technical knowledge in the field of acting and musical theater.
15) They use information and communication technologies together with computer software that is at least at the Advanced Level of the European Computer Use License as required by the field.

Ders - Öğrenme Kazanımı İlişkisi

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

	Program Outcomes	Level of Contribution
1)	They acquire theoretical, historical and aesthetic knowledge specific to their field by using methods and techniques related to performing arts (acting, dance, music, etc.).	5
2)	They have knowledge about art culture and aesthetics and they provide the unity of theory and practice in their field.	5
3)	They are aware of national and international values in performing arts.	3
4)	Abstract and concrete concepts of performing arts; can transform it into creative thinking, innovative and original works.	3
5)	They have the sensitivity to run a business successfully in their field.	1
6)	Develops the ability to perceive, think, design and implement multidimensional from local to universal.	3
7)	They have knowledge about the disciplines that the performing arts field is related to and can evaluate the interaction of the sub-disciplines within their field.	5
8)	They develop the ability to perceive, design, and apply multidimensionality by having knowledge about artistic criticism methods.	2
9)	They can share original works related to their field with the society and evaluate their results and question their own work by using critical methods.	3
10)	They follow English language resources related to their field and can communicate with foreign colleagues in their field.	1
11)	By becoming aware of national and international values in the field of performing arts, they can transform abstract and concrete concepts into creative thinking, innovative and original works.	3
12)	They can produce original works within the framework of an interdisciplinary understanding of art.	2
13)	Within the framework of the Performing Arts Program and the units within it, they become individuals who are equipped to take part in the universal platform in their field.	5
14)	Within the Performing Arts Program, according to the field of study; have competent technical knowledge in the field of acting and musical theater.	3
15)	They use information and communication technologies together with computer software that is at least at the Advanced Level of the European Computer Use License as required by the field.

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