ANCIENT FOOD CULTURE

AŞL255

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Defines and explains the concepts of ancient food culture.
Understands the economic, social, cultural, environmental and religious importance of food.
Understands the meaning and importance of food in different beliefs and cultures.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Course Introduction
2^nd Week	Culinary Culture in Antiquity
3^rd Week	Nutrition in the Ancient Greek Community
4^th Week	Food Ingredients and Usage I
5^th Week	Food Ingredients and Usage II
6^th Week	Wine
7^th Week	Tableware I
8^th Week	Midterm Exam
9^th Week	Tableware II
10^th Week	Feast
11^th Week	Kitchen utensils
12^th Week	Nutrition in Roman Society
13^th Week	Nutrition in Roman Society
14^th Week	An overview
15^th Week

Recommended or Required Reading

Bober, P., Antik ve Ortaçağda Yemek Kültürü Sanat, Kültür ve Mutfak Eski Çağ, 2003, Kitap Yayınevi, İstanbul

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Quiz	1	20
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	14	3	42
Preparation for Final exam	1	30	30
Course hours	14	3	42
Preparation for Midterm exam	1	20	20
Laboratory (including preparation)
Final exam	1	1	1
Homework	1	20	20
Total Work Load			156
Total Work Load / 30 (h)			5.2
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)