SOCIOLOGY
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
SOC4096	Sociology of Food and Food Systems	Spring	3	0	3	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:
Course Coordinator :	Instructor İLHAN ZEYNEP KARAKILIÇ
Course Objectives:	This course, which is an introductory course in food sociology and food systems, aims to provide students with conceptual and theoretical tools to understand the social practices shaped during the preparation and consumption of food and the different social and economic mechanisms in the functioning of food systems. The lectures and reading assignments provide a sociological perspective about historically changing food culture and different parts of food systems which relate different sectors of economy and different segments of society. The course examines food both as a structure in which different features of the society are embroidered and as a result of a holistic process that ensures the continuity of the society. The course aims to furnish a holistic perspective on the operation of food systems with relation current social issues such as rural transformation, migration or climate change.

Learning Outcomes

The students who have succeeded in this course;
1) increase their understanding about the fundamental concepts and theoretical debates around sociology of food and food systems,
2) have fundamental knowledge on the sociological importance of the practices around food, food preparation and food consumption and how these practices change historically in Turkey and around world
3) will learn about how the social and economic structures which take place around food have been change under the conditions of neo-liberalism in Turkey and around world
4) will be able to see the relationship between the food and consumption
5) will learn about the different parts of the food systems, their relationships with each other and their importance
6) will increase their knowledge about new debates about the topics that emerged around the interaction of food systems and with environmental degradation, climate change, developments in biotechnology, social movements and migration.

Course Content

Week 1: Orientation
Mills, C.W. (1959). “Appendix: On Intellectual Craftsmanship” in the Sociological Imagination. Oxford: Oxford University Press. Pp. 195-227.
Bourdieu, P. (1999). “Understanding” in Bourdieu P. et al ed. the Weight of the World: Suffering in Contemporary Society. Stanford: Stanford University Press. Pp.607-629.

Week 2: What is sociology of food? 1
Carolan, M. (2021). “Introduction to a Complex and Everchaning Field” in The Sociology of Food and Agriculture. London: Routledge. Pp. 1-21.

Week 3: What is sociology of food? 2
Beardsworth A and T. Keil (1997). “Sociological Perspectives on Food and Eating” in Sociology on the Menu. London: Verso. Pp 47-69.
Bourdieu, P. (1984) “Introduction” Distinction: A Social Critique of the Judgement of Taste. London: Routledge&Kegan. Pp: 1-7.
Elias, N. (2004). “On Eating Meat” in “Les Classiques/ Classics” by. S. Mennell. Food and History 2(2). Pp. 11-16.

Week 4: Food and family
Beardsworth A and T. Keil (1997). “Food, Family and Community” in Sociology on the Menu. London: Verso. Pp 73-99.
R. Moisio, E.J. Arnauld and L.L. Price (2004). “Between Mothers and Markets: Constructing Family Identity Through Homemade Food”, Journal of Consumer Culture: 4(3):361-864.

Week 5: Food and identity
Ichijo, A., R. Ranta (2016). “ Everyday Creation of Nation” in Food, National Identity and Nationalism. New York: Palgrave. Pp: 21-42.
Cağlar, A.S. (2011). “Döner kebap and social positioning struggle of German Turks” in Multiculturalism: Concepts in Sociology ed. by G. Baumann and S. Vertovec. London, New York: Routlegde. Pp. 413-431.

Week 6: Food and gender
Beagan, B., G. E. Chapman, A. D'Sylva, and B.R. Bassett (2008). “It’s just easier for me to do it': Rationalizing the family division of foodwork” Sociology, 42(4), 653-671.
Szabo, M. (2014). “Men nurturing through food: Challenging gender dichotomies around domestic cooking”, Journal of Gender Studies, 23(1):18-31.

Week 7: Midterm
Week 8: Food Systems
Lamine, C. (2014). “Sustainability and Resilience in Agri-Food Systems: Reconnecting Agriculture, Food and Environment”, Sociologia Ruralis, 55(1): 41-61.
FAO (2018). Sustainable Food Systems, Concept and Frameworks. FAO. Pp 1-8.
Yenal D. and Z. Yenal. (1993). “The Changing World Food Order: The Case of Turkey,” New Perspectives on Turkey, 9: 20-46.

Week 9: Producers in Food Systems
Keyder, Ç. and Z. Yenal, (2011) “Agrarian Change under Globalization: Markets and Insecurity in Turkish Agriculture,” Journal of Agrarian Change, 11(1): 60–86.
Trail, W.B. (2017). Transnational Corporations, Food Systems and Their Impacts on Diets in Developing Countries. FAO.
Clapp, J. and J. Purugganan (2020). “Contextualizing Corporate Control in Agrifood and Extractive Sectors”, Globalizations, 17(7): 1265-1275.

Week 10: Workers in Food Systems
Dedeoğlu, S. (2018) “Tarımsal Üretimde Göçmen İşçiler: Yoksulluk Nöbetinden Yoksulların Rekabetine” (Migrant Workers in the Agricultural Production: From Poverty to Competition among the Poors), Çalışma ve Toplum, 56(1).
Preibish, K. (2011). “Migrant Workers and Changing Work Place Regimes in Contemporary Agriculture Production in Canada”, International Journal of Sociology of Agriculture and Food, 19(1): 62-82.

Week 11: Consumers in Food Systems
Oba, B. and Z. Özsoy (2020). “Unifying Nature of Food: Consumer initiated cooperatives in İstanbul”, Society and Business Review, 15(4): 349-372.
Blay-Palmer, A. and B. Donald (2008). “Creating Mutual Food Systems” in A. Blay-Palmer ed. Food Fears: From Industrial to Sustainable Food Systems. Hampshire: Ashgate. Pp: 133-155.

Week 12: Food and Future
Hubbard, K. (2022) “A Short History of Intellectual Property Rights on Seed and What Farmers Should Know” https://thenaturalfarmer.org/article/a-short-history-of-intellectual-property-rights-on-seed-and-what-farmers-should-know/
Klerkx, L., e. Jakku, P. Labarthe (2019). “A Review of Social Sciences and Digital Agriculture, Smart Farming and Agriculture 4.0: New Contributions and Future Research Agenda”, Wegeningen Journal of Life Sciences, 90-91.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Orientation
2)	What is sociology of food? 1
3)	What is sociology of food? 2
4)	Food and family
5)	Food and identity
6)	Food and gender
7)	Midterm
8)	Food Systems
9)	Producers in Food Systems
10)	Workers in Food Systems
11)	Consumers in Food Systems
12)	Food and Future
13)	Student Presentations
14)	Student Presentations (cont) and General Overview

Sources

Course Notes / Textbooks:

Mills, C.W. (1959). “Appendix: On Intellectual Craftsmanship” in the Sociological Imagination. Oxford: Oxford University Press. Pp. 195-227.
Bourdieu, P. (1999). “Understanding” in Bourdieu P. et al ed. the Weight of the World: Suffering in Contemporary Society. Stanford: Stanford University Press. Pp.607-629.
Carolan, M. (2021). “Introduction to a Complex and Everchaning Field” in The Sociology of Food and Agriculture. London: Routledge. Pp. 1-21.
Beardsworth A and T. Keil (1997). “Sociological Perspectives on Food and Eating” in Sociology on the Menu. London: Verso. Pp 47-69.
Bourdieu, P. (1984) “Introduction” Distinction: A Social Critique of the Judgement of Taste. London: Routledge&Kegan. Pp: 1-7.
Elias, N. (2004). “On Eating Meat” in “Les Classiques/ Classics” by. S. Mennell. Food and History 2(2). Pp. 11-16.
Beardsworth A and T. Keil (1997). “Food, Family and Community” in Sociology on the Menu. London: Verso. Pp 73-99.
R. Moisio, E.J. Arnauld and L.L. Price (2004). “Between Mothers and Markets: Constructing Family Identity Through Homemade Food”, Journal of Consumer Culture: 4(3):361-864.
Ichijo, A., R. Ranta (2016). “ Everyday Creation of Nation” in Food, National Identity and Nationalism. New York: Palgrave. Pp: 21-42.
Cağlar, A.S. (2011). “Döner kebap and social positioning struggle of German Turks” in Multiculturalism: Concepts in Sociology ed. by G. Baumann and S. Vertovec. London, New York: Routlegde. Pp. 413-431.
Beagan, B., G. E. Chapman, A. D'Sylva, and B.R. Bassett (2008). “It’s just easier for me to do it': Rationalizing the family division of foodwork” Sociology, 42(4), 653-671.
Szabo, M. (2014). “Men nurturing through food: Challenging gender dichotomies around domestic cooking”, Journal of Gender Studies, 23(1):18-31.
Lamine, C. (2014). “Sustainability and Resilience in Agri-Food Systems: Reconnecting Agriculture, Food and Environment”, Sociologia Ruralis, 55(1): 41-61.
FAO (2018). Sustainable Food Systems, Concept and Frameworks. FAO. Pp 1-8.
Yenal D. and Z. Yenal. (1993). “The Changing World Food Order: The Case of Turkey,” New Perspectives on Turkey, 9: 20-46.
Keyder, Ç. and Z. Yenal, (2011) “Agrarian Change under Globalization: Markets and Insecurity in Turkish Agriculture,” Journal of Agrarian Change, 11(1): 60–86.
Trail, W.B. (2017). Transnational Corporations, Food Systems and Their Impacts on Diets in Developing Countries. FAO.
Clapp, J. and J. Purugganan (2020). “Contextualizing Corporate Control in Agrifood and Extractive Sectors”, Globalizations, 17(7): 1265-1275.
Dedeoğlu, S. (2018) “Tarımsal Üretimde Göçmen İşçiler: Yoksulluk Nöbetinden Yoksulların Rekabetine” (Migrant Workers in the Agricultural Production: From Poverty to Competition among the Poors), Çalışma ve Toplum, 56(1).
Preibish, K. (2011). “Migrant Workers and Changing Work Place Regimes in Contemporary Agriculture Production in Canada”, International Journal of Sociology of Agriculture and Food, 19(1): 62-82.
Oba, B. and Z. Özsoy (2020). “Unifying Nature of Food: Consumer initiated cooperatives in İstanbul”, Society and Business Review, 15(4): 349-372.
Blay-Palmer, A. and B. Donald (2008). “Creating Mutual Food Systems” in A. Blay-Palmer ed. Food Fears: From Industrial to Sustainable Food Systems. Hampshire: Ashgate. Pp: 133-155.
Hubbard, K. (2022) “A Short History of Intellectual Property Rights on Seed and What Farmers Should Know” https://thenaturalfarmer.org/article/a-short-history-of-intellectual-property-rights-on-seed-and-what-farmers-should-know/
Klerkx, L., e. Jakku, P. Labarthe (2019). “A Review of Social Sciences and Digital Agriculture, Smart Farming and Agriculture 4.0: New Contributions and Future Research Agenda”, Wegeningen Journal of Life Sciences, 90-91.

References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	8	% 32
Presentation	1	% 5
Midterms	1	% 30
Final	1	% 33
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 67
PERCENTAGE OF FINAL WORK		% 33
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	3	42
Presentations / Seminar	1	8	8
Project	1	20	20
Homework Assignments	8	1	8
Midterms	1	10	10
Final	1	2	2
Total Workload			132

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)	To learn and compare major sociology perspectives, both classical and contemporary, and apply all of them to analysis of social conditions.	2
2)	To be able to identify the basic methodological approaches in building sociological and anthropological knowledge at local and global levels	3
3)	To be able to use theoretical and applied knowledge acquired in the fields of statistics in social sciences.	2
4)	To have a basic knowledge of other disciplines (including psychology, history, political science, communication studies and literature) that can contribute to sociology and to be able to make use of this knowledge in analyzing sociological processes	4
5)	To have a knowledge and practice of scientific and ethical principles in collecting, interpreting and publishing sociological data also develop ability how to share this data with experts and lay people, using effective communication skills	2
6)	To develop competence in analyzing and publishing sociological knowledge by using computer software for quantitative and qualitative analysis; and develop an attitute for learning new techniques in these fields.	1
7)	To identify and to have a knowledge of the theories related to urban and rural sociology and demography, and political sociology, sociology of gender, sociology of body, visual sociology, sociology of work, sociology of religion, sociology of knowledge and sociology of crime.	4
8)	To have knowledge of how sociology is positioned as a scientific discipline from a philosophical and historical perspective	2
9)	To have the awareness of social issues in Turkish society, to develop critical perspective in analysing these issues and to have a knowledge of the works of Turkish sociologists and to be able to transfer this knowledge	2
10)	To have the awareness of social issues and global societal processes and to apply sociological analysis to development and social responsibility projects	4
11)	To have the ability to define a research question, design a research project and complete a written report for various fields of sociology, either as an individual or as a team member.	4
12)	To be able to transfer the knowledge gained in the areas of sociology to the level of secondary school.	1