| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Understand the nutrition culture of past civilizations.
- Hellenic, Roman and Anatolian antiquity learns the culture of nutrition and examines the connection with the present.
- List the characteristics of the culinary culture of the Hellenistic and Roman periods and today.
- Understands the characteristics of Hittite cuisine. Learn the historical development and general characteristics of Hittite cuisine and examine its connection with today.
- Learns the general characteristics of Lydian and Ionian cuisine and the factors that cause changes.
- Recognize the importance and value of the culinary culture of the Antiquity.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Food culture in ancient times, primitive cooking methods, historical process of food and its effects to the present are taught in the course. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Food culture, civilization culture and archeology in antiquity |
|
2nd Week |
Food culture and beverage in ancient Hellenic society |
|
3rd Week |
Food culture in ancient Hellenic society: Table customs |
|
4th Week |
Food culture in ancient Hellenic society: Feast |
|
5th Week |
Food culture in ancient Hellenic society: Kitchen equipment |
|
6th Week |
Food culture and beverage in ancient Roman society |
|
7th Week |
Food culture in ancient Roman society: Table customs |
|
8th Week |
Midterm |
|
9th Week |
Food culture in ancient Roman society: Dining room |
|
10th Week |
Food culture in ancient Roman society: Feast |
|
11th Week |
Food culture in ancient Roman society: Kitchen equipment |
|
12th Week |
Food culture in ancient Roman society: production |
|
13th Week |
Food culture in Hittite society |
|
14th Week |
Food culture in Lydian-Ionian society |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Dalby, S. & Grainger, S. (2001). Antik Çağ Yemekleri ve Yemek Kültürü, (Çev. Betül Avunç), Homer Kitabevi, İstanbul.
2. www.academia.edu.tr (PDF Kaynaklar, ayrıca verilecektir).
3. www.baskent.edu.tr/~tulga (Ders Sunumu ve Notları). |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Questions/Answers
- Discussion
- Presentation
- Practice
- 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 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
3 |
2 |
6 |
| Preparation for Final exam |
1 |
8 |
8 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
2 |
4 |
8 |
| Laboratory (including preparation) |
14 |
2 |
28 |
| Final exam |
1 |
2 |
2 |
| Homework |
2 |
2 |
4 |
| Total Work Load | 100 |
| Total Work Load / 30 (h) | 3.33 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
