GASTRONOMY AND CULINARY ARTS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
CUL1102	Food History	Fall	3	0	3	6

Basic information

Language of instruction:	English
Type of course:	Must Course
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN
Course Objectives:	The aim of this course is to convey to the students the process of societies, food cultures and other concepts related to gastronomy from prehistoric times to the present. Developments of various culinary cultures from the Antiquity to the present; Basic information about the changes in food production and consumption habits globally, geographical, sociological, and cultural reasons and food culture from different parts of the world is given. In addition, the historical geographical development of the country's cuisines will be discussed, the contents of the dishes and the terms will be examined in detail. Students who successfully complete the course comprehend gastronomy in a historical perspective, learn the stages that people have gone through in the process of finding and producing food, and can interpret the culinary cultures shaped because of events such as wars, conquests, famines, and trade.

Learning Outcomes

The students who have succeeded in this course;
Students who complete this course successfully will be learned;
1. Participants will be getting knowledge for origin of ingredients
2. Students will be examined history of food ingredients and their effects
3. Participants will be able to understand history and gastronomy relation
4. Students will be able to understand how food culture take shape
5. Participants will have foundation for understanding modern gastronomy trends

Course Content

Students' understanding of anthropological factors affecting food and culinary culture and changes in food habits in the historical process will be examined. To be able to explain the nutrition of human in prehistoric times and the origins of Anatolian Cuisine, evaluate the place of fire in nutrition in human history, explain historical developments in food production. Explain the change that urbanization brought about in culinary culture. To be able to define the cuisines of Mesopotamia, Ancient Greece, Egypt and Far East. Explain the historical developments about the eating and drinking cultures of the civilizations in Mesopotamia and its region. Explain the history of Far East cuisine cultures. Defines Roman and Ancient Egyptian culinary culture. To be able to evaluate the characteristics of Medieval European cuisine and French cuisine. Explain the characteristics of medieval European, Arabian and Byzantine cuisine. Summarizes the development of French cuisine in the 17th, 18th and 19th centuries. Explain the emergence of the "New Cuisine" movement in France in the 20th century. Being able to explain the effect of the Industrial Revolution on kitchens and new trends in gastronomy explains the Industrial Revolution period and the reasons for the Industrial Revolution. Summarizes the direct effects of the Industrial Revolution on kitchens. Explains the reasons for the emergence of new trends in gastronomy.

Weekly Detailed Course Contents

Week

Subject

Related Preparation

Sources

Course Notes / Textbooks:

1. Food: A Cultural Culinary History - Ken Albala, Ph.D. Professor of History University of the Pacific
2. Consider the Fork A History of How We Cook and Eat -Wilson Bee
3. Against The Grain, A Deep History of the Earliest States - James C. Scott
4. Deniz Gürsoy'un Gastronomi Tarihi, Deniz Gürsoy
5. Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History), Guy Crosby Ph.D
6. Sapiens: Hayvanlardan Tanrılara İnsan Türünün Kısa Bir Tarihi Yuval Noah Harari

References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 20
Quizzes	1	% 10
Midterms	1	% 30
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Project	1	50	50
Homework Assignments	1	25	25
Midterms	1	2	2
Final	1	2	2
Total Workload			121

Contribution of Learning Outcomes to Programme Outcomes

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

	Program Outcomes	Level of Contribution
1)	- Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources.	4
2)	Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field.	3
3)	Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge.	3
4)	Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning.	2
5)	Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security.	1
6)	Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project	2