| CHILD DEVELOPMENT (TURKISH) | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP1504 | History of Food | Spring | 3 | 0 | 3 | 4 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | GE-Elective |
| Course Level: | Associate |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| 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. Teaching methods and techniques used in the course are: lecture, individual work, reading, discussion, guest, observation and use of digital resources. |
| 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 | |
| 8) | Midterm Week | ||
| 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 | |
| Course Notes: | 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 | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | 2 | % 20 |
| Homework Assignments | 1 | % 10 |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 20 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 50 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 12 | 2 | 24 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 15 | 15 |
| Quizzes | 2 | 10 | 20 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 102 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to fulfill the professional requirements of the profession in the field of child development and education and to have knowledge of ethical principles and rules | 1 |
| 2) | Paying attention to children about proper and good usage of Turkish language. | 1 |
| 3) | To be able to monitor the development of typically developing children and prepare activities that support their development. | 1 |
| 4) | To have knowledge and skills on communicating effectively with children and strengthening families' communication skills. | 1 |
| 5) | Apply and practice drama,play and music activities | 1 |
| 6) | Use of basic theoretical and practical knowledge, basic computer programs and related technologies in the field of Child Development | 1 |
| 7) | To be able to monitor the development of children with special needs, plan and implement activities to support their development | 1 |
| 8) | To have knowledge and training skills regarding safe and conscious media use of children and families | 1 |
| 9) | To plan and carry out all activities (Turkish, music, drama, art, games, movement, science, mathematics, trips, tool and material development) carried out in pre-school education institutions within a daily, weekly, monthly and annual flow | 1 |
| 10) | To have knowledge and practical skills regarding the branches of art (painting, literature, etc.) used to support children's development. | 1 |
| 11) | To have knowledge and skills in the field of child nutrition | 1 |
| 12) | To have knowledge and skills about child health and diseases and first aid intervention. | 1 |