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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
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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 |
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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 |
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16) |
Final exam
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Course Notes: |
Boudan, Christian: Mutfak Savaşı, İstanbul, 2006.
Rebora, G,ovanni: Çatal Kültürü, İstanbul, 2003.
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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.
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Program Outcomes |
Level of Contribution |
1) |
Integrates the knowledge, skills and attitudes acquired from basic and clinical medical sciences, behavioral sciences and social sciences, and uses them in health service delivery. |
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2) |
In patient management, shows a biopsychosocial approach that takes into account the socio-demographic and sociocultural background of the individual, regardless of language, religion, race and gender. |
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3) |
In the provision of health services, prioritizes the protection and development of the health of individuals and society. |
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4) |
Taking into account the individual, societal, social and environmental factors affecting health; does the necessary work to maintain and improve the state of health. |
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5) |
By recognizing the characteristics, needs and expectations of the target audience, provides health education to healthy/sick individuals and their relatives and other healthcare professionals. |
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6) |
Shows a safe, rational and effective approach in health service delivery, prevention, diagnosis, treatment, follow-up and rehabilitation processes. |
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7) |
Performs invasive and/or non-invasive procedures in diagnosis, treatment, follow-up and rehabilitation processes in a safe and effective way for the patient. |
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8) |
Provides health services by considering patient and employee health and safety. |
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9) |
In the provision of health services, takes into account the changes in the physical and socioeconomic environment on a regional and global scale, as well as the changes in the individual characteristics and behaviors of the people who apply to it. |
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10) |
Takes good medical practice into account while carrying out his/her profession. |
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11) |
Fulfills its duties and obligations within the framework of ethical principles, rights and legal responsibilities required by its profession. |
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12) |
Demonstrates decisive behavior in providing high-quality health care, taking into account the integrity of the patient. |
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13) |
Evaluates his/her performance in his/her professional practice by considering his/her emotions and cognitive characteristics. |
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14) |
Advocates improving the provision of health services by considering the concepts of social reliability and social responsibility for the protection and development of public health. |
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15) |
Can plan and carry out service delivery, training and consultancy processes related to individual and community health in cooperation with all components for the protection and development of health. |
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16) |
Evaluates the impact of health policies and practices on individual and community health indicators and advocates increasing the quality of health services. |
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17) |
The physician attaches importance to the protection of his/her own physical, mental and social health, and does what is necessary for this |
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18) |
Shows exemplary behavior and leads the healthcare team during service delivery. |
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19) |
Uses resources cost-effectively, for the benefit of society and in accordance with the legislation, in the planning, implementation and evaluation processes of health services in the health institution he/she is the manager of. |
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20) |
Establishes positive communication within the health team it serves and assumes different team roles when necessary. |
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21) |
Is aware of the duties and responsibilities of the health workers in the health team and acts accordingly. |
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22) |
In the professional practices, works in harmony and effectively with the colleagues and other professional groups. |
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23) |
Communicates effectively with patients, their relatives, healthcare professionals, other professional groups, institutions and organizations. |
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24) |
Communicates effectively with individuals and groups that require a special approach and have different socio-cultural characteristics. |
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25) |
In the diagnosis, treatment, follow-up and rehabilitation processes, shows a patient-centered approach that associates the patient with the decision-making mechanisms. |
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26) |
Plans and implements scientific research, when necessary, for the population it serves, and uses the results and/or the results of other research for the benefit of the society. |
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27) |
Reaches and critically evaluates current literature knowledge about his/her profession. |
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28) |
Applies the principles of evidence-based medicine in clinical decision making. |
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29) |
Uses information technologies to increase the effectiveness of its work on health care, research and education. |
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30) |
Effectively manages individual work processes and career development. |
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31) |
Demonstrates skills in acquiring and evaluating new knowledge, integrating it with existing knowledge, applying it to professional situations and adapting to changing conditions throughout professional life. |
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32) |
Selects the right learning resources to improve the quality of the health service it offers, organizes its own learning process |
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