| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Explain the domestication processes of plants and animals.
- Describe and interpret the major historical turning points from the discovery of fire to the emergence of modern culinary tradition.
- Distinguish between Old World and New World foods and analyze how they have shaped the culinary cultures of different countries.
- Chronologically identify the major historical events that contributed to the globalization of food.
- Explain the relationship between food and human societies.
- Analyze the interdisciplinary nature of food and its connections with other academic disciplines.
- Follow and evaluate current developments in the field of gastronomy.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course aims to examine the historical development process of food production and consumption from economic, social, political, and cultural perspectives. It covers European and global culinary cultures from the Renaissance period to the present day. The transformation of production systems since the Industrial Revolution and its effects on gastronomy are analyzed. Additionally, information is provided regarding the individual and social changes that have emerged in relation to food production and consumption. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to Gastronomy: Basic Concepts |
|
2nd Week |
Antiquity: Discovery of Fire and the Emergence of Agriculture |
|
3rd Week |
Agriculture in the Prehistoric Mediterranean: Grapes, Olives, and Wine |
|
4th Week |
Palace Cuisine during the Imperial Period (500?1453): Bread and Coffee |
|
5th Week |
The Discovery of the Americas and the Introduction of New Foods (Potatoes, Maize, Chocolate, etc.) |
|
6th Week |
The Industrial Revolution and Innovative Culinary Practices |
|
7th Week |
The Impact of Epidemics and Civil Wars on Food Mobility (1850?1900) |
|
8th Week |
Midterm Examination |
|
9th Week |
African and Asian Culinary Patterns: Indigenous and Colonial Cuisines |
|
10th Week |
World War I: Migration, Food Restrictions, and Classical Cuisine |
|
11th Week |
The Cold War Era and the Rise of Fast Food (1950s) |
|
12th Week |
The Major Transformations in the Food and Beverage Industry during the 1970s |
|
13th Week |
Food and Politics in the 1980s |
|
14th Week |
The Food Empire and Celebrity Chefs in the 1990s |
|
| Recommended or Required Reading | Akbaba, A., & Çetinkaya, N. (2018). Gastronomi ve Yiyecek Tarihi. Detay Publishing. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Project |
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 |
18 |
1 |
18 |
| Preparation for Final exam |
1 |
25 |
25 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
20 |
20 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Project |
1 |
15 |
15 |
| Total Work Load | 122 |
| Total Work Load / 30 (h) | 4.06 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
