| Learning Outcomes |
At the end of this course, the students;
- Learns and understands the characteristics of the culinary cultures of the African continent, especially North Africa, West, East, Central Sub-Saharan Africa and Southern Africa.
- Understand the historical and cultural relationships between North African culinary culture and Turkish, Mediterranean and Middle Eastern culinary cultures and learn their interactions.
- Learns and examines the interactions between African culinary cultures and the culinary cultures of the Mediterranean, Middle East, Asia, Scandinavia and Latin America.
- Realizes the place and importance of African culinary culture among today's world culinary cultures.
|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Geographic and Cultural Overview of the African Continent |
|
2nd Week |
The Interaction of North African Cuisine with Turkish, Mediterranean, and Middle Eastern Cuisine |
|
3rd Week |
North African Cuisine and Table Customs |
|
4th Week |
Cooking Techniques and Kitchen Utensils Unique to North African Cuisine |
|
5th Week |
Food, Beverages, and Products Unique to North African Cuisine: Morocco, Tunisia, Algeria |
|
6th Week |
Food, Beverages, and Products Unique to North African Cuisine: Egypt, Libya, Mauritania |
|
7th Week |
Midterm Exam |
|
8th Week |
The Interaction of West African, Central African, and East African Cuisine with Turkish, Mediterranean, Middle Eastern, Asian, Latin American, Swahili, and Indian Cuisine |
|
9th Week |
Table Customs, Cooking Techniques, and Kitchen Utensils Unique to West African, Central African, and East African Cuisine |
|
10th Week |
Food, Beverages, and Products Unique to West African Cuisine: Examples from Senegal, Ivory Coast, Mali, and Nigeria |
|
11th Week |
Food, Beverages, and Products Unique to East African Cuisine: Examples from Ethiopia, Tanzania, Sudan, Somalia, Djibouti, and Madagascar |
|
12th Week |
Food, Beverages, and Products Unique to Central African Cuisine: Examples from Chad, Cameroon, and the Democratic Republic of the Congo |
|
13th Week |
The interaction between Southern African culinary cultures and Scandinavian, Mediterranean, Middle Eastern, Latin American, Bantu, Swahili, and Indian culinary cultures |
|
14th Week |
Cooking techniques, dishes, beverages, and products unique to Southern African cuisine: Examples from the Republic of South Africa, Angola, and Botswana |
|
15th Week |
Final |
|
| Recommended or Required Reading | Due to limited printed resources on African culinary culture, the following recommended resources will be provided to students as PDFs.
Afrika Mutfak Kültürü (Prof.Dr. Suna TİMUR AĞILDERE, Prof. Dr. Fügen DURLU ÖZKAYA, Prof.Dr. Mustafa AKSOY), 2018, T.C. Cumhurbaşkanlığı Yayınları, Ankara, ISBN:978-605-9636-66-7
Scientific articles and presentations on African culinary culture |
|---|
