HISTORY OF GASTRONOMY

AŞP103

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

First Term (Fall)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Explain the domestication processes of plants and animals.
Knows and interprets the historical breaks in the transition from the discovery of fire to modern cuisine.
Knows the new world and old world dishes and analyzes how this has shaped the culinary cultures of the countries.
List the important historical events in the process of food globalization chronologically.
Understands food and human relations.
Analyzes other disciplines in which food is patterned.
Follows current developments in gastronomy.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	General concepts about gastronomy
2^nd Week	Antiquity: Discovery of fire and agriculture
3^rd Week	Agriculture in the prehistoric Mediterranean (Grapes, Olives, Wine)
4^th Week	Palace Cuisine during the Imperial Period (500-1453), bread and coffee
5^th Week	Discovery of America and new foods (potatoes, corn, chocolate, etc.)
6^th Week	Industrial revolution and Innovative kitchens
7^th Week	The impact of epidemics and civil wars on food mobility (1850-1900)
8^th Week	midterm exam
9^th Week	African and Asian pattern: Native and colonial cuisine
10^th Week	World War I: Immigrants, prohibitions and classic cuisine
11^th Week	Cold War and Fast Kitchen (1950s)
12^th Week	1970: Radical changes in the food and beverage industry
13^th Week	1980: Food and politics
14^th Week	1990: Food empire and chefs
15^th Week	General Repetition

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	10
Presentation of Article	1	10
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	15	5	75
Preparation for Final exam	1	10	10
Course hours	15	3	45
Preparation for Midterm exam	1	20	20
Laboratory (including preparation)
Final exam	1	1	1
Homework	1	30	30
Total Work Load			182
Total Work Load / 30 (h)			6.06
ECTS Credit of the Course			6

Language of Instruction

Turkish

Work Placement(s)