| EUROPEAN UNION RELATIONS | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP0504 | History of Food | Spring | 3 | 0 | 3 | 4 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ |
| Recommended Optional Program Components: | none |
| 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. |
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The students who have succeeded in this course; At the end of the semester, the students 1-will have a general idea about the evolution of food and the changes in the table manners through ages, 2-will be able to follow the general path of the gastronomic changes in the Old and the New World. 3-will discover the similarities and differences between the food, eating habits, rituals, banquets, feastings of different ethnic groups, 4-will have debated on the significance of food as a part of social history, 5-will be able to reconstruct and formulate the cross-cultural gastronomic issues. 6-will be able to examine the culinary arts through ethimology. |
| 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. |
| 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 |
| 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. |
| 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 | |
| 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 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to examine, interpret data and assess ideas with the scientific methods in the area of EU studies. | 2 |
| 2) | To be able to inform authorities and institutions in the area of EU studies, to be able to transfer ideas and proposals supported by quantitative and qualitative data about the problems. | 1 |
| 3) | To be introduced to and to get involved in other disciplines that EU studies are strongly related with (political science, international relations, law, economics, sociology, etc.) and to be able to conduct multi-disciplinary research and analysis on European politics. | 2 |
| 4) | To be able to evaluate current news on European Union and Turkey-EU relations and identify, analyze current issues relating to the EU’s politics and policies. | 2 |
| 5) | To be able to use English in written and oral communication in general and in the field of EU studies in particular. | 1 |
| 6) | To have ethical, social and scientific values throughout the processes of collecting, interpreting, disseminating and implementing data related to EU studies. | 1 |
| 7) | To be able to assess the historical development, functioning of the institutions and decision-making system and common policies of the European Union throughout its economic and political integration in a supranational framework. | 1 |
| 8) | To be able to evaluate the current legal, financial and institutional changes that the EU is going through. | 2 |
| 9) | To explain the dynamics of enlargement processes of the EU by identifying the main actors and institutions involved and compare previous enlargement processes and accession process of Turkey. | 1 |
| 10) | To be able to analyze the influence of the EU on political, social and economic system of Turkey. | 1 |
| 11) | To acquire insight in EU project culture and to build up project preparation skills in line with EU format and develop the ability to work in groups and cooperate with peers. | 1 |
| 12) | To be able to recognize theories and concepts used by the discipline of international relations and relate them to the historical development of the EU as a unique post-War political project. | 1 |