| GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS5007 | Gastronomy and Cultural History | Fall | 3 | 0 | 3 | 8 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | Face to face |
| Course Coordinator : | KEREM İLASLAN |
| Course Objectives: | The aim of the course is to explain the relationship between food history and culture, to reveal how cultures affect eating and drinking behaviors and how they change today. |
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The students who have succeeded in this course; 1. To be able to connect the concepts of culture and gastronomy 2. To be able to explain the historical development of food culture 3. To be able to explain the effect of culture on eating and drinking behaviors 4. To be able to understand the change in food culture and make predictions about its future. |
| One of the most important reasons for the development of culture from the first humans to modern times is the efforts of human beings to access food to sustain their lives. In this process, people had to struggle with the conditions of nature while observing nature. They produced various tools and tools such as fire, bowls and pottery to produce food. In this course, students will be able to create perspectives for the future by understanding this culture formed in the past. Gastronomy-culture concepts will be examined in a historical process and relationships will be established with today's practices. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course Development of food culture | |
| 2) | Nutrition in early humans | |
| 3) | Anatolian culinary culture | |
| 4) | Mesopotamian culinary culture | |
| 5) | Ancient Greek-Roman culinary culture | |
| 6) | Ancient Egypt-Far East culinary culture | |
| 7) | Medieval and Renaissance culinary culture | |
| 8) | Talk about articles | |
| 9) | Development of Modern Age cuisine | |
| 10) | The impact of the Industrial Revolution on culinary culture | |
| 11) | New trends in gastronomy | |
| 12) | Final Projects Presentations | |
| 13) | Final Projects Presentations | |
| 14) | new year holiday |
| Course Notes / Textbooks: | |
| References: | 1. Gastronomi Tarihi, Hakan Yılmaz, A. Dündar Arıkan, T.C. Anadolu Üniversitesi Yayını, Açıköğretim Fakültesi Yayını 2. Gastronomi ve Yiyecek Tarihi, Atilla Akbaba, Neslihan Serçeoğlu, Detay Yayınları 3. Ders notları (“It’s Learning” sitesine dönem içerisinde yüklenecektir.) |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 5 | % 30 |
| Project | 1 | % 20 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 30 | |
| PERCENTAGE OF FINAL WORK | % 70 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 6 | 84 |
| Project | 1 | 60 | 60 |
| Homework Assignments | 5 | 3 | 15 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 205 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |