Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS105

GASTRONOMY AND FOOD HISTORY

Course Code
GMS105
Semester
First Term (Fall)
Theory+Practice
3 + 0
ECTS
5
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study1
SemesterFirst Term (Fall)
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Define and explain the concepts related to gastronomy.
  2. Understands the connection between gastronomy, tourism and hospitality industry.
  3. Understands the economic, social, cultural, environmental and religious importance of food.
  4. Understand the meaning and importance of food in different beliefs and cultures.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionDevelopments in nutrition and food culture from ancient times to the present day, the birth of refined cuisine and the process of commercialization, the effects of social, political and economic developments throughout history on cuisine, culinary and nutritional trends that have emerged from the Middle Ages to the present day, periodic conditions are considered within the framework.
Course Contents
WEEK TOPICS
1st Week Gastronomy and related concepts
2nd Week Scientific and artistic dimensions of gastronomy
3rd Week Gastronomy as an element of touristic product, attraction and hospitality
4th Week Gastronomy tourism and sustainable tourism development
5th Week Development of eating and drinking habits and traditions. The relationship between religion, politics, economy, technology and food and drink. Gastro-geography: Climate, soil and seasons
6th Week The social history of eating, drinking and food from raw to cooked: Gathering and hunting. First settlements and the birth of society
7th Week Farming: Meats, dairy, grains, vegetables, fruits.
8th Week Midterm
9th Week History of food preservation and its effects on social life
10th Week Bread history and symbolic meanings
11th Week A general framework for examining national eating and drinking cultures
12th Week History of Turkish culinary traditions and customs
13th Week History of Middle Eastern culinary traditions
14th Week History of European culinary traditions
15th Week Final
Recommended or Required Reading1. Harrison A.F. (1982). Gastronomy. New Horizan Books Sussex.
2. Gürsoy, D. (2014). Deniz Gürsoy'un Gastronomi Tarihi. Oğlak Yayınları, İstanbul.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Case Study
  • Practice
  • Presentation
  • Questions/Answers
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 50
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 2.5 2.5
Preparation for Quiz 1 2 2
Individual or group work 5 8 40
Preparation for Final exam 2 10 20
Course hours 14 3 42
Preparation for Midterm exam 2 6 12
Laboratory (including preparation) 14 0 0
Final exam 1 2.5 2.5
Homework 4 4 16
Total Work Load137
Total Work Load / 30 (h)4.56
ECTS Credit of the Course5
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4
K1 X
K2
K3
K4 X
K5
K6
K7
K8
K9
K10
K11
K12
K13 X
K14
K15
K16
K17
K18
K19
K20
K21
K22 X
K23