ANATOLIAN CULINARY CULTURE AND PRACTICES

GMS362

Course Code: GMS362
Semester: -
Theory+Practice: 1 + 2
ECTS: 3

Course Type

Elective Course

Course Level

Bachelor's Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Instructor Servet Kazım Güney

Learning Outcomes

At the end of this course, the students;

Learns the history of Anatolian Cuisine.
Learns the definitions and basic principles of Anatolian Cuisine.
Learns the cooking techniques used in Anatolian Cuisine.
Learns meat dishes and cooking styles in Anatolian Culinary culture.
Learns the dishes prepared from poultry in Anatolian Culinary culture, cooking and serving styles.
Learns the dishes prepared from seafood in Anatolian Culinary culture, cooking and serving styles.
Learns vegetable dishes, cooking and serving styles in Anatolian Culinary culture.
Learns offal dishes, cooking and serving styles in Anatolian Culinary culture.
Learns legume dishes, cooking and serving styles in Anatolian Culinary culture.
Learns the ways of cooking and serving dolmas and wraps in Anatolian Culinary culture.
Learns how to cook and serve pastries and pastries in Anatolian Culinary culture.
Learns to prepare and serve desserts and beverages in Anatolian Culinary culture.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Gastronomy and Food History, Basic Kitchen Practices, Kitchen Management and Menu Planning, Ancient Food Culture, Basic Dough Making Techniques

Course Description

The aim of this course is to create an awareness of Anatolian Cuisine by transferring all the components, cooking techniques and product types that make up Anatolian Cuisine together with their historical and geographical origins.

Course Contents

WEEK	TOPICS
1^st Week	Introduction and Orientation
2^nd Week	Ancient Anatolian Cuisine
3^rd Week	Cuisine of the Roman and Byzantine Periods
4^th Week	Cuisine of the Seljuk Empire Period
5^th Week	Cuisine of the Ottoman Empire and Republican Period
6^th Week	Food Preservation Methods in Anatolian Cuisine
7^th Week	Midterm Exam Week
8^th Week	Soups
9^th Week	Offal Dishes
10^th Week	Meat Dishes
11^th Week	Pastries, Breads
12^th Week	Pide
13^th Week	Egg Dishes
14^th Week	Desserts
15^th Week	Final Exam Week

Recommended or Required Reading

1)Baysal , A., Merdol , T. K., Ciğerim , N. ve Sacır, H. (2000). Türk Mutfağından Örnekler (3. Baskı). Ankara: Kültür Bakanlığı Yayınları
2)Dalby, A. Grainger, S., (2001), Antik Çağ Yemekleri ve Yemek Kültürü. (Betül Avunç, Çev.). İstanbul: Homer Kitabevi
3)Efendi, D. M. (2015). Ağdiye Risalesi (Hazırlayan: M. E. Özen). İstanbul: İşaret Yayınları.
4)Fahriye, H. (2018). Yeni Ev Kadınının Yemek Kitabı:(1340-1924), (E. Karakaş, Çev.). İstanbul: Cinius Yayınları
5)Halıcı, N. (2015). Türk Mutfağı. (2. Baskı). İstanbul: Oğlak Yayıncılık.
6)Güney, S.K. (2021). Türk Mutfağını Anlamak. Ankara: Nobel Yayınevi
7)Işın, P.M. (2020b). Avcılıktan Gurmeliğe Yemeğin Kültürel Gelişimi. (3. Baskı), s. Yapı Kredi Yayınları, İstanbul
8)Şirvani, M. M. (2005). 15. Yüzyıl Osmanlı Mutfağı (Hazırlayanlar: Mustafa Argunşah ve Müjgan Çakır). İstanbul: Gökkubbe Yayınları.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Practice	1	30
Total(%)		60
Contribution of In-term Studies to Overall Grade(%)		60
Contribution of Final Examination to Overall Grade(%)		40
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	4	4
Preparation for Quiz
Individual or group work
Preparation for Final exam	1	25	25
Course hours	14	4	56
Preparation for Midterm exam	1	19	19
Laboratory (including preparation)	14	3	42
Final exam	1	4	4
Homework
Total Work Load			150
Total Work Load / 30 (h)			5
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5	LO6	LO7	LO8	LO9	LO10	LO11	LO12
K1	X
K2
K3
K4	X	X	X	X
K5					X
K6			X	X	X	X	X	X	X	X	X	X
K7
K8
K9
K10			X
K11			X	X	X	X	X	X	X	X	X	X
K12			X	X	X	X	X	X	X	X	X	X
K13			X	X	X	X	X	X	X	X	X	X
K14			X	X	X	X	X	X	X	X	X	X
K15					X	X	X	X	X	X	X
K16
K17
K18
K19
K20
K21
K22
K23