Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
|
Mode of Delivery: |
Face to face
|
Course Coordinator : |
Dr. Öğr. Üyesi KAYA AKYILDIZ |
Course Lecturer(s): |
Dr. Öğr. Üyesi KAYA AKYILDIZ
|
Recommended Optional Program Components: |
"." |
Course Objectives: |
This course attempts to analyze Turkish society in relation to the legacy of the late Ottoman state and society. It provides a detailed analysis of selected aspects of Turkish modernization and employs these topics within the framework of Ottoman/Turkish context. The readings and class discussions will emphasize social, cultural, and economic transformations by covering a wide range of topics. We will evaluate late Ottoman and early republican periods by looking at politics, state-capital, and state-society-military relations. |
Week |
Subject |
Related Preparation |
1) |
Notes on Syllabus and Expectations |
|
2) |
Reign of Abdülhamid II |
Erik J. Zürcher's Turkey: A Modern History's |
3) |
Alternative Readings of Ottoman Modernization I |
Bernard LEWIS, Conclusion of The Emergence of Modern Turkey.
Niyazi BERKES, The Development of Secularism in Turkey
|
4) |
Alternative Readings of Ottoman Modernization II |
Çağlar KEYDER, State and Class in Turkey: A Study in Capitalist Development
Korkut BORATAV, Türkiye İktisat Tarihi
|
5) |
Ottoman Economy |
Roger OWEN and Şevket PAMUK, A History of Middle East Economies in the Twentieth Century
Halil İNALCIK, An Economic and Social History of the Ottoman Empire
Huricihan İNAN (ed), The Ottoman Empire and The World Economy
|
6) |
Course review and midterm |
|
7) |
Military, and Ottoman Modernization |
William HALE, Turkish Politics and Military
Carter FINDLEY, Bureaucratic Reform in the Ottoman Empire: The Sublime Porte, 1789-1922
İlber ORTAYLI, İmparatorluğun En Uzun Yüzyılı
|
8) |
1908 Revolution and The CUP |
Aykut KANSU, 1908 Devrimi.
Şükrü HANİOĞLU, ‘İttihatçılık’ in Modern Türkiye'de Siyasi Düşünce: Dönemler ve Zihniyetler
Erik J. ZÜRCHER, Turkey: A Modern History
|
9) |
The CUP in Power |
Fuat DÜNDAR, Modern Türkiye'nin Şifresi
Michael MANN, The Dark Side of Democracy: Explaining Ethnic Cleansing
|
10) |
Economy after 1908 Revolution |
Zafer TOPRAK, Türkiye’de Milli İktisat 1908-1918 |
11) |
Course review and midterm |
|
12) |
Independence and the One-Party Era |
Erik J. ZÜRCHER, Turkey: A Modern History
Mete TUNÇAY, Türkiye'de Tek Parti Yönetiminin Kurulması
|
13) |
The Formation of Turkish National Identity |
Soner ÇAĞAPTAY, Islam, Secularism and Nationalism: Who is a Turk? |
14) |
Economy During the PRP Rule
Homework submission |
Çağlar KEYDER, State and Class in Turkey: A Study in Capitalist Development |
|
Program Outcomes |
Level of Contribution |
1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
|
2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
|
3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
|
4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
|
5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
|
6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
|
7) |
To use life-long learning, problem-solving and critical thinking skills. |
|
8) |
To act in accordance with ethical principles and values in professional practice. |
|
9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
|
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
|
11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
|
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
|