MECHATRONICS ENGINEERING | |||||
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. |
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) | Build up a body of knowledge in mathematics, science and Mechatronics Engineering subjects; use theoretical and applied information in these areas to model and solve complex engineering problems. | |
2) | Identify, formulate, and solve complex Mechatronics Engineering problems; select and apply proper modeling and analysis methods for this purpose. | |
3) | Design complex Mechatronic systems, processes, devices or products under realistic constraints and conditions, in such a way as to meet the desired result; apply modern design methods for this purpose. | |
4) | Devise, select, and use modern techniques and tools needed for solving complex problems in Mechatronics Engineering practice; employ information technologies effectively. | |
5) | Design and conduct numerical or pysical experiments, collect data, analyze and interpret results for investigating the complex problems specific to Mechatronics Engineering. | |
6) | Cooperate efficiently in intra-disciplinary and multi-disciplinary teams; and show self-reliance when working on Mechatronics-related problems. | |
7) | Ability to communicate effectively in English and Turkish (if he/she is a Turkish citizen), both orally and in writing. Write and understand reports, prepare design and production reports, deliver effective presentations, give and receive clear and understandable instructions. | |
8) | Recognize the need for life-long learning; show ability to access information, to follow developments in science and technology, and to continuously educate oneself. | |
9) | Develop an awareness of professional and ethical responsibility, and behave accordingly. Be informed about the standards used in Mechatronics Engineering applications. | |
10) | Learn about business life practices such as project management, risk management, and change management; develop an awareness of entrepreneurship, innovation, and sustainable development. | |
11) | Acquire knowledge about the effects of practices of Mechatronics Engineering on health, environment, security in universal and social scope, and the contemporary problems of Mechatronics engineering; is aware of the legal consequences of Mechatronics engineering solutions. |