Information Package
baskent.edu.tr

Program of Public Relations and Publicity (English 30%)

EILF406

CONSUMPTION CULTURE

Course Code
EILF406
Semester
-
Theory+Practice
3 + 0
ECTS
5
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS5
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Will gain a systematic understanding of consumption society.
  2. Analyze the reciprocal role of economy, culture and technology in relation to consumption and taste and lifestyles.
  3. Examine the problems of contemporary consumption with a critical point of view and have the ability to propose solution to them.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis course focuses on production and consumption processes, which have become a transnational network, which is becoming an important part of economic social and cultural dynamics. The course examines the dynamics and the changes in production and consumption patterns in the continuity of the transformation of the consumer. Thus, the reflection of the consumption culture on lifestyles, creating new identity designs and the effect of individuals on their perception and definition of themselves are being evaluated within the interrelationship of consumption practice with theoretical approaches. In other words, the course handles theories of consumption, commodification, the construction of social and cultural identity in the context of everyday life.
Course Contents
WEEK TOPICS
1st Week Why do wewantthings?
2nd Week Why do wewanttohavethem?
3rd Week Historicalbackground of productionandconsumption
4th Week What is thedifferencebetweencustomerandconsumer?
5th Week Cultureindustryandconsumption
6th Week Internationalization, globalizationand transnationalization of consumption
7th Week How do wedeterminetheimportanceandvalue of objects in differentcontexts?
8th Week Midterm
9th Week Do culturalgoodsfullymeethumanneeds?
10th Week Whatarethelikesanddislikes?
11th Week What is thetaste? What do wedesire?
12th Week Whyarewesaving? Why do wespend it tosavemoney?
13th Week Life stylesand identity.What role doesconsumptionplay in thecreation of individual, politicalandspatiotemporalidentities?
14th Week Evaluation of consumption in terms of communication, advertisementandpublicrelations.
Recommended or Required ReadingADORNO, Theodor W., 1991. The culture industry : selected essays on mass culture, London: Routledge
APPADURAI, Arjun, 1988. The social life of things : commodities in cultural perspective. Cambridge:Cambridge University Press.
BALİ, N.Rıfat.2002. Tarz-ı Hayattan Life Style'a: Yeni Seçkinler, Yeni Mekanlar,Yeni Yaşamlar. İstanbul: İletişim Yayınları.
BOCOCK, Robert. 1997. Tüketim (Çev. İrem Kutluk). Ankara: Dost Yayınları.
BOURDIEU, Pierre, 2000. Distinction: A Social Critique of the Judgement of Taste (Trans. Richard Nice). Cambridge: Harvard University Press.
CHANEY, David, 1999. Yaşam Tarzları (Çev. İrem Kutluk). Ankara: Dost Yayınları.
DEBORD, Guy. 1996. Gösteri Toplumu (Çev: A. Ekmekçi-O.Taşkent). İstanbul: Ayrıntı.Yayınları
DE CERTAU, Michel. 1984. Practice of Everydaylife (trans.Steven Rendall). Berkeley: University of California Press.
DOUGLAS, Mary& Baron ISHERWOOD.1999. Tüketimin Antropolojisi (Erden Attila Aytekin). Ankara: Dost Yayınları.
GÜRBİLEK Nurdan. 1992. Vitrinde Yaşamak. İstanbul. Metis Yayınları.
HORKHEIMER Max & Theodor ADORNO. 1995. Aydınlanmanın Diyalektiği II (Çev. Oğuz Özügül). İstanbul: Kabalcı Yayınevi.
LEFEBVRE, Henri,1998. Modern Dünyada Gündelik Hayat (çev. Işın Gürbüz). İstanbul: Metis Yayınları.
RITZER, George. 2000. Toplumun McDonaldlaştırılması: Çağdaş Toplum Yaşamının Değişen Karakteri Üzerine Bir İnceleme (Çev. Şen Süer Kaya ) İstanbul: Ayrıntı Yayınları.
RITZER, George.2000. Büyüsü Bozulmuş Dünyayı Büyülemek (Çev. Şen Süer Kaya). İstanbul: Ayrıntı Yayınları.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 40
Total(%) 40
Contribution of In-term Studies to Overall Grade(%) 40
Contribution of Final Examination to Overall Grade(%) 60
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
Preparation for Final exam 1 60 60
Course hours 14 3 42
Preparation for Midterm exam 1 40 40
Laboratory (including preparation)
Final exam 1 2 2
Homework
Total Work Load146
Total Work Load / 30 (h)4.86
ECTS Credit of the Course5
Language of InstructionEnglish
Work Placement(s)No

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