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      GEHU 207 | Course Introduction and Application Information

      Course Name
      Turkish Cuisine Culture
      Code
      Semester
      Theory
      (hour/week)
      Application/Lab
      (hour/week)
      Local Credits
      ECTS
      GEHU 207
      Fall/Spring
      3
      0
      3
      6

      Prerequisites
      None
      Course Language
      English
      Course Type
      Service Course
      Course Level
      First Cycle
      Mode of Delivery -
      Teaching Methods and Techniques of the Course -
      National Occupation Classification -
      Course Coordinator -
      Course Lecturer(s) -
      Assistant(s) -
      Course Objectives The aim of the course is to describe, Turkish food culture under the influence of Anatolian historical heritage in the context of historical, archaeological and intangible cultural heritage and to apply them in their academic and professional lives.
      Learning Outcomes

      The students who succeeded in this course;

      • Can describe the economic, social and cultural dimensions of food.
      • Can explain the historical development of Turkish Cuisine.
      • Can interpret Turkish cuisine within an economic, social and cultural perspective.
      • Can interpret the complex structure of Turkish Cuisine.
      • Can discuss the globalizing food phenomenon.
      • Can evaluate the formation of different food systems in globalizing world.
      Course Description This course describes and contains the Turkish cuisine culture, which is a synthesis, formed of historical, economic, political and social dynamics will develop students’ cultural awareness and professional vision and will prepare the ground for them to present their expertise in professional platforms in a more conscious and well-equipped manner.
      Related Sustainable Development Goals

       



      Course Category

      Core Courses
      Major Area Courses
      Supportive Courses
      Media and Management Skills Courses
      Transferable Skill Courses

       

      WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

      Week Subjects Related Preparation
      1 Introduction
      2 Paleolithic, Neolithic and Bronze Age Culinary Traditions in Anatolia Homeros, Odysseia, Azra Erhat-A.Kadir (çev.), Dünya Klasikleri, Can Sanat Yayınları, 2008
      3 Archaic, Hellenistik and Roman Periods’ Cuisine Culture in Anatolia Dalby A.-Graigner S. Antik Çağ Yemekleri ve Yemek Kültürü, Homer Kitabevi, 2001 Kimberly B. Flint-Hamilton, “Legumes in Ancient Greece and Rome: Food, Medicine, or Poison?”, Hesperia: The Journal of the American School of Classical Studies at Athens, Vol. 68, No.3 (Jul. - Sep., 1999), pp. 371-385, American School of Classical Studies at Athens, Wim Van Neer a,b, *, S. Thomas First archaeozoological evidence for haimation, the ‘invisible’ garum Parker Journal of Archaeological Science 35 (2008)
      4 Byzantine Cuisine Culture Andrew Dalby. Tastes of Byzantium: The Cuisine of a Legendary Empire. I. B. Tauris, London, 2010. Feast Fast or Famine, Food and Drink in Byzantium, Mayer W. and Trzcionka (eds.), 2017, Brill.
      5 Cuisine Culture in Central Asian Turks before and after Islam Sami Kılıç Ali Albayrak İslamiyetten Önce Türklerde Yiyecek Ve İçecekler Turkish Studies - International Periodical For The Languages, Literature And History Of Turkish Or Turkic Volume 7/2 Spring 2012, P.707-716 Ankara Güler, S. (2010). “Türk Mutfak Kültürü ve Yeme İçme Alışkanlıkları”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, s.26-63. Yemek Kitabı Tarih-Halkbilimi-Edebiyat M. Sabri Koz (der.), 2008 Üstün, Y., 2009, Eski Bir Türk İçeceği: Kımız (Koumiss) . Türklük Bilimi Araştırmaları , (26) , 247-255..
      6 First Appearance of Turks in Anatolia, Seljuks and Principates’ Cuisine Culture Akin, G., Özkoçak, V., Gültekin T., 2017, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi Konferans Sunumu.,
      7 Ottoman Period Cuisine Culture 7 Ottoman Period Cuisine Culture “Ottoman Palace Cuisine of the Classical Period” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 s. 71-91. Arif Bilgin Saraydan Düğüne Fatih Dönemi Sofraları, Fatih Sultan Mehmed Han ve Dönemi, Dr. Ayşe Bilge Zafer (ed.), Bursa Osmangazi Belediyesi Yayınları, 2016.Işın P.M., 2014 Bountiful Empire, A History of Ottoman Cuisine
      8 Midterm
      9 Ottoman Period Cuisine Culture Özge Samancı Geç Dönem Osmanlı Saray Mutfak Kültüründe Ziyafetler Ve Yemekler Osmanlı’da Mimari, Sanat Ve Yemek Kültürü Editörler: Mükerrem Bedizel Zülfkar-Aydın & Ravza Aydın, Osmanlı’da Mimari, Sanat Ve Yemek Kültürü Editörler: Mükerrem Bedizel Zülfkar-Aydın & Ravza Aydın, 2018
      10 Republican Period Turkish Cuisine Culture https://encyclopedia.1914-1918-online.net/article/post-war_economies_turkey Özge Samancı Images, perceptions and authenticity in Ottoman-Turkish cuisine, in Food Heritage and Nationalism in Europe, Ilaria Porciani (ed.),2019, Routledge Publication, Part II, 155-171. Güler, S. (2010). “Türk Mutfak Kültürü ve Yeme İçme Alışkanlıkları”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, s.26-63.
      11 Turkish Cuisine Culture and New Trends - I Defne Karaosmanoğlu, “Surviving the Global Market”, Food, Culture & Society, Vol. 10 , Iss. 3, 2007, 425-448. Yemek Kitabı Tarih-Halkbilimi-Edebiyat M. Sabri Koz (der.), 2008
      12 Presentation
      13 Presentation
      14 Presentation
      15 Review of the semester
      16 Final Exam

       

      Course Notes/Textbooks

      Linda Civitello, Cuisine and Culture: A History of Food and

      People, 3rd edition, Wiley Publishers, 2011.

      Suggested Readings/Materials

      A Taste of Thyme: Culinary Cultures of the Middle East, Sami Zubaida and Richard Tapper (eds.) 1994, ISBN 1860646034

       

      Wheats Facts and Futures 2009, (eds) Dixon, et. Al., Mexico: CIMMYT, 2009, ISBN 978-970-648-170-2

       

      Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011, ISBN 9780754694786

       

      Encounters with Europe, 1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris,2007, ISBN 9781845112899

       

      EVALUATION SYSTEM

      Semester Activities Number Weigthing
      Participation
      1
      10
      Laboratory / Application
      Field Work
      Quizzes / Studio Critiques
      Portfolio
      Homework / Assignments
      1
      10
      Presentation / Jury
      1
      10
      Project
      1
      10
      Seminar / Workshop
      Oral Exams
      Midterm
      1
      20
      Final Exam
      1
      40
      Total

      Weighting of Semester Activities on the Final Grade
      5
      60
      Weighting of End-of-Semester Activities on the Final Grade
      1
      40
      Total

      ECTS / WORKLOAD TABLE

      Semester Activities Number Duration (Hours) Workload
      Theoretical Course Hours
      (Including exam week: 16 x total hours)
      16
      3
      48
      Laboratory / Application Hours
      (Including exam week: '.16.' x total hours)
      16
      0
      Study Hours Out of Class
      14
      2
      28
      Field Work
      0
      Quizzes / Studio Critiques
      0
      Portfolio
      0
      Homework / Assignments
      1
      15
      15
      Presentation / Jury
      1
      7
      7
      Project
      1
      20
      20
      Seminar / Workshop
      0
      Oral Exam
      0
      Midterms
      1
      20
      20
      Final Exam
      1
      30
      30
          Total
      168

       

      COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

      #
      Program Competencies/Outcomes
      * Contribution Level
      1
      2
      3
      4
      5
      1

      To have knowledge of basic concepts, theories, approaches (behavioral, biological, cognitive, evolutionary, social, developmental, statistical, humanistic, psychodynamic, and socio-cultural), and current applications specific to the field of psychology by using current course materials and instruments.

      -
      -
      -
      -
      -
      2

      To have basic knowledge and skills about the applications in the different subfields of psychology.

      -
      -
      -
      -
      -
      3

      To have basic knowledge about the testing and measurement instruments used in different subfields of psychology and basic level skill that does not require expertise in carrying out applications in different subfields of psychology.

      -
      -
      -
      -
      -
      4

      To make use of other disciplines that may contribute to psychology and have basic knowledge about the contribution of psychology to these disciplines.

      -
      -
      -
      -
      -
      5

      To have cumulative knowledge about the position of psychology as a scientific discipline in Turkey, the conducted research, applications and problems encountered from past to present in the field of psychology.

      -
      -
      -
      -
      -
      6

      To have the competence to conduct a research individually and/or as a team using the knowledge acquired in the field of psychology, interpret the findings obtained by using scientific problem solving and critical thinking approaches.

      -
      -
      -
      -
      -
      7

      To have the ability to construct a research hypothesis, create a research design, collect data, analyze it, report it in a scientific writing format, and interpret it by using basic knowledge related to testing and measurement, research methods, and statistics acquired in the field of psychology.

      -
      -
      -
      -
      -
      8

      To have the competence to share the theoretical and applied knowledge acquired in the field of psychology with the experts and lay people by using the required information and communication technologies in scientific studies and events that benefit the society.

      -
      -
      -
      -
      -
      9

      To have knowledge of the relevant professional and ethical values ​​in the domains of psychology and respect individual differences and human rights in research and practices related to psychology.

      -
      -
      -
      -
      -
      10

      To constantly renew herself/himself professionally by following both national and international publications in the field of psychology, the developments in testing and measurement instruments and software programs used in the discipline.

      -
      -
      -
      -
      -
      11

      To establish written and verbal communication with experts and lay people by using both Turkish and English.

      -
      -
      -
      -
      -
      12

      To be able to speak a second foreign at a medium level of fluency efficiently.

      -
      -
      -
      -
      -
      13

      To be able to relate the knowledge accumulated throughout the human history to their field of expertise.

      -
      -
      -
      -
      -

      *1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest


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