| MATHEMATICS (TURKISH, PHD) | |||||
| PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| SOC4096 | Sociology of Food and Food Systems | Fall | 3 | 0 | 3 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | |
| Course Coordinator : | Instructor İLHAN ZEYNEP KARAKILIÇ |
| Course Objectives: | This course, which is an introductory course in food sociology and food systems, aims to provide students with conceptual and theoretical tools to understand the social practices shaped during the preparation and consumption of food and the different social and economic mechanisms in the functioning of food systems. The lectures and reading assignments provide a sociological perspective about historically changing food culture and different parts of food systems which relate different sectors of economy and different segments of society. The course examines food both as a structure in which different features of the society are embroidered and as a result of a holistic process that ensures the continuity of the society. The course aims to furnish a holistic perspective on the operation of food systems with relation current social issues such as rural transformation, migration or climate change. |
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The students who have succeeded in this course; 1) increase their understanding about the fundamental concepts and theoretical debates around sociology of food and food systems, 2) have fundamental knowledge on the sociological importance of the practices around food, food preparation and food consumption and how these practices change historically in Turkey and around world 3) will learn about how the social and economic structures which take place around food have been change under the conditions of neo-liberalism in Turkey and around world 4) will be able to see the relationship between the food and consumption 5) will learn about the different parts of the food systems, their relationships with each other and their importance 6) will increase their knowledge about new debates about the topics that emerged around the interaction of food systems and with environmental degradation, climate change, developments in biotechnology, social movements and migration. |
| Week 1: Orientation Mills, C.W. (1959). “Appendix: On Intellectual Craftsmanship” in the Sociological Imagination. Oxford: Oxford University Press. Pp. 195-227. Bourdieu, P. (1999). “Understanding” in Bourdieu P. et al ed. the Weight of the World: Suffering in Contemporary Society. Stanford: Stanford University Press. Pp.607-629. Week 2: What is sociology of food? 1 Carolan, M. (2021). “Introduction to a Complex and Everchaning Field” in The Sociology of Food and Agriculture. London: Routledge. Pp. 1-21. Week 3: What is sociology of food? 2 Beardsworth A and T. Keil (1997). “Sociological Perspectives on Food and Eating” in Sociology on the Menu. London: Verso. Pp 47-69. Bourdieu, P. (1984) “Introduction” Distinction: A Social Critique of the Judgement of Taste. London: Routledge&Kegan. Pp: 1-7. Elias, N. (2004). “On Eating Meat” in “Les Classiques/ Classics” by. S. Mennell. Food and History 2(2). Pp. 11-16. Week 4: Food and family Beardsworth A and T. Keil (1997). “Food, Family and Community” in Sociology on the Menu. London: Verso. Pp 73-99. R. Moisio, E.J. Arnauld and L.L. Price (2004). “Between Mothers and Markets: Constructing Family Identity Through Homemade Food”, Journal of Consumer Culture: 4(3):361-864. Week 5: Food and identity Ichijo, A., R. Ranta (2016). “ Everyday Creation of Nation” in Food, National Identity and Nationalism. New York: Palgrave. Pp: 21-42. Cağlar, A.S. (2011). “Döner kebap and social positioning struggle of German Turks” in Multiculturalism: Concepts in Sociology ed. by G. Baumann and S. Vertovec. London, New York: Routlegde. Pp. 413-431. Week 6: Food and gender Beagan, B., G. E. Chapman, A. D'Sylva, and B.R. Bassett (2008). “It’s just easier for me to do it': Rationalizing the family division of foodwork” Sociology, 42(4), 653-671. Szabo, M. (2014). “Men nurturing through food: Challenging gender dichotomies around domestic cooking”, Journal of Gender Studies, 23(1):18-31. Week 7: Midterm Week 8: Food Systems Lamine, C. (2014). “Sustainability and Resilience in Agri-Food Systems: Reconnecting Agriculture, Food and Environment”, Sociologia Ruralis, 55(1): 41-61. FAO (2018). Sustainable Food Systems, Concept and Frameworks. FAO. Pp 1-8. Yenal D. and Z. Yenal. (1993). “The Changing World Food Order: The Case of Turkey,” New Perspectives on Turkey, 9: 20-46. Week 9: Producers in Food Systems Keyder, Ç. and Z. Yenal, (2011) “Agrarian Change under Globalization: Markets and Insecurity in Turkish Agriculture,” Journal of Agrarian Change, 11(1): 60–86. Trail, W.B. (2017). Transnational Corporations, Food Systems and Their Impacts on Diets in Developing Countries. FAO. Clapp, J. and J. Purugganan (2020). “Contextualizing Corporate Control in Agrifood and Extractive Sectors”, Globalizations, 17(7): 1265-1275. Week 10: Workers in Food Systems Dedeoğlu, S. (2018) “Tarımsal Üretimde Göçmen İşçiler: Yoksulluk Nöbetinden Yoksulların Rekabetine” (Migrant Workers in the Agricultural Production: From Poverty to Competition among the Poors), Çalışma ve Toplum, 56(1). Preibish, K. (2011). “Migrant Workers and Changing Work Place Regimes in Contemporary Agriculture Production in Canada”, International Journal of Sociology of Agriculture and Food, 19(1): 62-82. Week 11: Consumers in Food Systems Oba, B. and Z. Özsoy (2020). “Unifying Nature of Food: Consumer initiated cooperatives in İstanbul”, Society and Business Review, 15(4): 349-372. Blay-Palmer, A. and B. Donald (2008). “Creating Mutual Food Systems” in A. Blay-Palmer ed. Food Fears: From Industrial to Sustainable Food Systems. Hampshire: Ashgate. Pp: 133-155. Week 12: Food and Future Hubbard, K. (2022) “A Short History of Intellectual Property Rights on Seed and What Farmers Should Know” https://thenaturalfarmer.org/article/a-short-history-of-intellectual-property-rights-on-seed-and-what-farmers-should-know/ Klerkx, L., e. Jakku, P. Labarthe (2019). “A Review of Social Sciences and Digital Agriculture, Smart Farming and Agriculture 4.0: New Contributions and Future Research Agenda”, Wegeningen Journal of Life Sciences, 90-91. |
| Week | Subject | Related Preparation | |
| 1) | Orientation | ||
| 2) | What is sociology of food? 1 | ||
| 3) | What is sociology of food? 2 | ||
| 4) | Food and family | ||
| 5) | Food and identity | ||
| 6) | Food and gender | ||
| 7) | Midterm | ||
| 8) | Food Systems | ||
| 9) | Producers in Food Systems | ||
| 10) | Workers in Food Systems | ||
| 11) | Consumers in Food Systems | ||
| 12) | Food and Future | ||
| 13) | Student Presentations | ||
| 14) | Student Presentations (cont) and General Overview | ||
| Course Notes: | Mills, C.W. (1959). “Appendix: On Intellectual Craftsmanship” in the Sociological Imagination. Oxford: Oxford University Press. Pp. 195-227. Bourdieu, P. (1999). “Understanding” in Bourdieu P. et al ed. the Weight of the World: Suffering in Contemporary Society. Stanford: Stanford University Press. Pp.607-629. Carolan, M. (2021). “Introduction to a Complex and Everchaning Field” in The Sociology of Food and Agriculture. London: Routledge. Pp. 1-21. Beardsworth A and T. Keil (1997). “Sociological Perspectives on Food and Eating” in Sociology on the Menu. London: Verso. Pp 47-69. Bourdieu, P. (1984) “Introduction” Distinction: A Social Critique of the Judgement of Taste. London: Routledge&Kegan. Pp: 1-7. Elias, N. (2004). “On Eating Meat” in “Les Classiques/ Classics” by. S. Mennell. Food and History 2(2). Pp. 11-16. Beardsworth A and T. Keil (1997). “Food, Family and Community” in Sociology on the Menu. London: Verso. Pp 73-99. R. Moisio, E.J. Arnauld and L.L. Price (2004). “Between Mothers and Markets: Constructing Family Identity Through Homemade Food”, Journal of Consumer Culture: 4(3):361-864. Ichijo, A., R. Ranta (2016). “ Everyday Creation of Nation” in Food, National Identity and Nationalism. New York: Palgrave. Pp: 21-42. Cağlar, A.S. (2011). “Döner kebap and social positioning struggle of German Turks” in Multiculturalism: Concepts in Sociology ed. by G. Baumann and S. Vertovec. London, New York: Routlegde. Pp. 413-431. Beagan, B., G. E. Chapman, A. D'Sylva, and B.R. Bassett (2008). “It’s just easier for me to do it': Rationalizing the family division of foodwork” Sociology, 42(4), 653-671. Szabo, M. (2014). “Men nurturing through food: Challenging gender dichotomies around domestic cooking”, Journal of Gender Studies, 23(1):18-31. Lamine, C. (2014). “Sustainability and Resilience in Agri-Food Systems: Reconnecting Agriculture, Food and Environment”, Sociologia Ruralis, 55(1): 41-61. FAO (2018). Sustainable Food Systems, Concept and Frameworks. FAO. Pp 1-8. Yenal D. and Z. Yenal. (1993). “The Changing World Food Order: The Case of Turkey,” New Perspectives on Turkey, 9: 20-46. Keyder, Ç. and Z. Yenal, (2011) “Agrarian Change under Globalization: Markets and Insecurity in Turkish Agriculture,” Journal of Agrarian Change, 11(1): 60–86. Trail, W.B. (2017). Transnational Corporations, Food Systems and Their Impacts on Diets in Developing Countries. FAO. Clapp, J. and J. Purugganan (2020). “Contextualizing Corporate Control in Agrifood and Extractive Sectors”, Globalizations, 17(7): 1265-1275. Dedeoğlu, S. (2018) “Tarımsal Üretimde Göçmen İşçiler: Yoksulluk Nöbetinden Yoksulların Rekabetine” (Migrant Workers in the Agricultural Production: From Poverty to Competition among the Poors), Çalışma ve Toplum, 56(1). Preibish, K. (2011). “Migrant Workers and Changing Work Place Regimes in Contemporary Agriculture Production in Canada”, International Journal of Sociology of Agriculture and Food, 19(1): 62-82. Oba, B. and Z. Özsoy (2020). “Unifying Nature of Food: Consumer initiated cooperatives in İstanbul”, Society and Business Review, 15(4): 349-372. Blay-Palmer, A. and B. Donald (2008). “Creating Mutual Food Systems” in A. Blay-Palmer ed. Food Fears: From Industrial to Sustainable Food Systems. Hampshire: Ashgate. Pp: 133-155. Hubbard, K. (2022) “A Short History of Intellectual Property Rights on Seed and What Farmers Should Know” https://thenaturalfarmer.org/article/a-short-history-of-intellectual-property-rights-on-seed-and-what-farmers-should-know/ Klerkx, L., e. Jakku, P. Labarthe (2019). “A Review of Social Sciences and Digital Agriculture, Smart Farming and Agriculture 4.0: New Contributions and Future Research Agenda”, Wegeningen Journal of Life Sciences, 90-91. |
| References: | Mills, C.W. (1959). “Appendix: On Intellectual Craftsmanship” in the Sociological Imagination. Oxford: Oxford University Press. Pp. 195-227. Bourdieu, P. (1999). “Understanding” in Bourdieu P. et al ed. the Weight of the World: Suffering in Contemporary Society. Stanford: Stanford University Press. Pp.607-629. Carolan, M. (2021). “Introduction to a Complex and Everchaning Field” in The Sociology of Food and Agriculture. London: Routledge. Pp. 1-21. Beardsworth A and T. Keil (1997). “Sociological Perspectives on Food and Eating” in Sociology on the Menu. London: Verso. Pp 47-69. Bourdieu, P. (1984) “Introduction” Distinction: A Social Critique of the Judgement of Taste. London: Routledge&Kegan. Pp: 1-7. Elias, N. (2004). “On Eating Meat” in “Les Classiques/ Classics” by. S. Mennell. Food and History 2(2). Pp. 11-16. Beardsworth A and T. Keil (1997). “Food, Family and Community” in Sociology on the Menu. London: Verso. Pp 73-99. R. Moisio, E.J. Arnauld and L.L. Price (2004). “Between Mothers and Markets: Constructing Family Identity Through Homemade Food”, Journal of Consumer Culture: 4(3):361-864. Ichijo, A., R. Ranta (2016). “ Everyday Creation of Nation” in Food, National Identity and Nationalism. New York: Palgrave. Pp: 21-42. Cağlar, A.S. (2011). “Döner kebap and social positioning struggle of German Turks” in Multiculturalism: Concepts in Sociology ed. by G. Baumann and S. Vertovec. London, New York: Routlegde. Pp. 413-431. Beagan, B., G. E. Chapman, A. D'Sylva, and B.R. Bassett (2008). “It’s just easier for me to do it': Rationalizing the family division of foodwork” Sociology, 42(4), 653-671. Szabo, M. (2014). “Men nurturing through food: Challenging gender dichotomies around domestic cooking”, Journal of Gender Studies, 23(1):18-31. Lamine, C. (2014). “Sustainability and Resilience in Agri-Food Systems: Reconnecting Agriculture, Food and Environment”, Sociologia Ruralis, 55(1): 41-61. FAO (2018). Sustainable Food Systems, Concept and Frameworks. FAO. Pp 1-8. Yenal D. and Z. Yenal. (1993). “The Changing World Food Order: The Case of Turkey,” New Perspectives on Turkey, 9: 20-46. Keyder, Ç. and Z. Yenal, (2011) “Agrarian Change under Globalization: Markets and Insecurity in Turkish Agriculture,” Journal of Agrarian Change, 11(1): 60–86. Trail, W.B. (2017). Transnational Corporations, Food Systems and Their Impacts on Diets in Developing Countries. FAO. Clapp, J. and J. Purugganan (2020). “Contextualizing Corporate Control in Agrifood and Extractive Sectors”, Globalizations, 17(7): 1265-1275. Dedeoğlu, S. (2018) “Tarımsal Üretimde Göçmen İşçiler: Yoksulluk Nöbetinden Yoksulların Rekabetine” (Migrant Workers in the Agricultural Production: From Poverty to Competition among the Poors), Çalışma ve Toplum, 56(1). Preibish, K. (2011). “Migrant Workers and Changing Work Place Regimes in Contemporary Agriculture Production in Canada”, International Journal of Sociology of Agriculture and Food, 19(1): 62-82. Oba, B. and Z. Özsoy (2020). “Unifying Nature of Food: Consumer initiated cooperatives in İstanbul”, Society and Business Review, 15(4): 349-372. Blay-Palmer, A. and B. Donald (2008). “Creating Mutual Food Systems” in A. Blay-Palmer ed. Food Fears: From Industrial to Sustainable Food Systems. Hampshire: Ashgate. Pp: 133-155. Hubbard, K. (2022) “A Short History of Intellectual Property Rights on Seed and What Farmers Should Know” https://thenaturalfarmer.org/article/a-short-history-of-intellectual-property-rights-on-seed-and-what-farmers-should-know/ Klerkx, L., e. Jakku, P. Labarthe (2019). “A Review of Social Sciences and Digital Agriculture, Smart Farming and Agriculture 4.0: New Contributions and Future Research Agenda”, Wegeningen Journal of Life Sciences, 90-91. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | 8 | % 32 |
| Presentation | 1 | % 5 |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 30 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 33 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 67 | |
| PERCENTAGE OF FINAL WORK | % 33 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| 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 | 14 | 3 | 42 |
| Presentations / Seminar | 1 | 8 | 8 |
| Project | 1 | 20 | 20 |
| Homework Assignments | 8 | 1 | 8 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 10 | 10 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 132 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |