| LOGISTIC MANAGEMENT | |||||
| 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 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | GE-Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. 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. |
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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: | 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 |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | 1 | % 3 |
| Special Course Internship (Work Placement) | 4 | % 10 |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 15 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 10 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| 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 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 1 | 3 | 3 |
| Study Hours Out of Class | 4 | 10 | 40 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | ||
| Midterms | 1 | 15 | 15 |
| Paper Submission | 0 | ||
| Jury | 0 | ||
| 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 correctly identify the problems and to be able to ask the correct questions | 3 |
| 2) | To have the ability for problem solving and to utilize analytical approach in dealing with the problems | |
| 3) | To be able to identify business processes and use them to increase the productivity in logistics system. | |
| 4) | To be fully prepared for a graduate study | |
| 5) | Awareness of the new advancements in Information and Communications Technologies (ICT) and to be able to use them in logistics management effectively. internet and the electronic world | |
| 6) | To understand the components of logistics as well as the importance of the coordination among these components. | |
| 7) | To know the necessary ingredients for improving the productivity in business life | |
| 8) | To think innovatively and creatively in complex situations | 4 |
| 9) | To act and think both regionally and internationally | |
| 10) | To understand the demands and particular questions of globalization | |
| 11) | Aware of the two way interaction between globalization and logistics; as well as to use this interaction for increasing the productivity. | |
| 12) | To be able to use at least one foreign language both for communication and academic purposes | 2 |
| 13) | To acquire leadership qualities but also to know how to be a team member | |
| 14) | To understand the importance of business ethics and to apply business ethics as a principal guide in both business and academic environment |