SUSTAINABLE GASTRONOMY AND THE SLOW FOOD MOVEMENT

GMS529

Course Code: GMS529
Semester: -
Theory+Practice: 3 + 0
ECTS: 10

Course Type

Elective Course

Course Level

Master's Degree With Thesis

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

To be able to evaluate the developments by following the changes in the food sector.
Discuss the future position of the food sector.
Learn the place and importance of different food products in history and discuss the effects of this on the global level.
Can work within the group and identify the problems of today's food sector and produce solutions.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

The role of destination vacations in the promotion of local and national culinary cultures is an important issue in the tourism industry. This course will specifically focus on the role of local and national culinary cultures in the formation of an overarching concept of sustainability that is to be promoted throughout the tourism industry. Students will be able to analyze how concepts such as sustainable gastronomy and eco-gastronomy contribute to the development of specific destination points. The Slow Food Movement's approach to local foodstuffs and sustainability will also be a major focus of the semester.

Course Contents

WEEK	TOPICS
1^st Week	İntroduction to the course and history of gastronomy
2^nd Week	Hunters, gatherers and first farmers
3^rd Week	Traditional food cultures
4^th Week	Trade, colonialism, globalization
5^th Week	The relationship between sugar and power
6^th Week	What is Sustainable Gastronomy?
7^th Week	Emergence of restaurants
8^th Week	Midterm
9^th Week	Kitchen trends and properties
10^th Week	Kitchen flows and their properties
11^th Week	What is slow food?
12^th Week	Alternatives to slow food flow
13^th Week	Globalization in food industry and fast food
14^th Week	General review
15^th Week	Final Exam

Recommended or Required Reading

1. Belasco, W. (2008). Food: The Key Concepts. New York, Berg.
2. Pilcher Jeffrey, M. (2006). Food in World History. NY, London, Routledge.
3. Mintz, S. (1986). Sweetness and Power: The Place of Sugar in Modern History. Penguin Books.
4. Flandrin, Jean-Louis. (1999). Food. A Culinary History from Antiquity to the Present. NY, Columbia University Press.
5. Pollan, M. (2006). The Omnivore's Dilemma. A Natural History of Four Meals. Penguin, London.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice
Presentation
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Total(%)		30
Contribution of In-term Studies to Overall Grade(%)		30
Contribution of Final Examination to Overall Grade(%)		70
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	14	10	140
Preparation for Final exam	1	40	40
Course hours	14	3	42
Preparation for Midterm exam	1	30	30
Laboratory (including preparation)
Final exam	1	2	2
Homework	1	20	20
Presentation (including preperation)	1	3	3
Field Research	1	3	3
Article Presentation	1	3	3
Total Work Load			285
Total Work Load / 30 (h)			9.5
ECTS Credit of the Course			10

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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

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

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

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