NUTRITION AND DIETETIC (ENGLISH)
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
GEP0504	History of Food	Fall	3	0	3	4

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:	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.

Learning Outcomes

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.

Course Content

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.

Weekly Detailed Course Contents

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

Sources

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.

Evaluation System

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

ECTS / Workload Table

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

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 use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5)	To communicate effectively with advisee, colleagues for effective professional relationships.
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7)	To use life-long learning, problem-solving and critical thinking skills.
8)	To act in accordance with ethical principles and values in professional practice.
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.