GASTRONOMY AND FOOD HISTROY

TRZ407

Course Code: TRZ407
Semester: Seventh Term (Fall)
Theory+Practice: 3 + 0
ECTS: 4

Course Type

Compulsory Course

Course Level

Bachelor's Degree

Year of Study

Semester

Seventh Term (Fall)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Explain the domestication processes of plants and animals.
Know and interprets the historical breaks in the transition from the discovery of fire to modern cuisine.
Know the new world and old world dishes and analyze how this has shaped the culinary cultures of the countries.
List the important historical events in the process of food globalization chronologically.
Understand food and human relations.
Analyze other disciplines in which food is patterned.
Follow current developments in gastronomy.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

In this course aims to examine food production and consumption in the historical development process from economic, social, political and cultural perspectives. European and World culinary cultures are included from the Renaissance period to the present. The changes in production systems from the industrial revolution to the present and their effects on gastronomy are examined. Information is given about the changes that occur in individual and social aspects regarding food production and consumption.

Course Contents

WEEK	TOPICS
1^st Week	General concepts about gastronomy
2^nd Week	Ancient period: Discovery of fire and agriculture
3^rd Week	Agriculture in the prehistoric Mediterranean (Grapes, Olives, Wine)
4^th Week	Palace Cuisine during the Imperial Period (500-1453), bread and coffee
5^th Week	Discovery of America and new foods (potatoes, corn, chocolate, etc.)
6^th Week	Industrial revolution and Innovative kitchens
7^th Week	The impact of epidemics and civil wars on food mobility (1850-1900)
8^th Week	Midterm exam
9^th Week	African and Asian pattern: Native and colonial cuisine
10^th Week	World War I: Immigrants, prohibitions and classic cuisine
11^th Week	Cold War and Fast Kitchen (1950s)
12^th Week	1970: Radical changes in the food and beverage industry
13^th Week	1980: Food and politics
14^th Week	1990: Food empire and chefs

Recommended or Required Reading

Dittmer P.R. and Keefe J.D., 2009. Principles of Food, Beverage and Labor Cost Controls. Ninth Edition. Wiley
Bode, S., 2003. Successful Catering. Managing the Catering Operation for Maximum Profit. Atlantic Publishing Group, Inc.
Beşirli, H., 2012. Yemek Sosyolojisi. Phoenix Yayınevi. Ankara.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	20
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	1	1
Preparation for Quiz
Individual or group work	14	3	42
Preparation for Final exam	1	20	20
Course hours	14	3	42
Preparation for Midterm exam	1	15	15
Laboratory (including preparation)
Final exam	1	1	1
Homework	1	2	2
Total Work Load			123
Total Work Load / 30 (h)			4.1
ECTS Credit of the Course			4

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5	LO6	LO7
K1
K2	X	X	X	X	X
K3
K4
K5
K6					X	X
K7						X	X
K8
K9