FOOD AND CULTURAL ANTHROPOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY426	FOOD AND CULTURAL ANTHROPOLOGY	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to enable students to examine the development of food history from prehistoric times and to interpret their reflections on contemporary culinary understanding. Many countries of the world will be studied in different time periods and students will have knowledge about the impressive food science and culture.
Contents of the Course Unit:	In this course; The concept of culture, the cultural importance of food and food Anatolian food-Hittites, the oldest dishes of Anatolia Phrygians, Ancient Greece, Ancient Egypt, Ancient Rome, Aztec and Inca, Latin America and Mexico, Arab, Central Asia, Crete, Hebrew (Jewish Food culture, Slow-Food flow will be covered.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Evaluate the concept of culture.
Analyze the historical development of different cultures.
Determine the contrasts between food cultures.
Compare and discuss food cultures.
Estimate the interactions of societies with each other in terms of food cultures.
Defend the reasons of the differences in the cultures of societies.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading book	Concept of Culture	Lecturing
2	Litarature research	The cultural importance of food and food Anatolian food-Hittites	Lecturing
3	Litarature research	The oldest dishes of Anatolia	Lecturing
4	Litarature research	Ancient Greek food culture	Lecturing
5	Litarature research	Ancient Egypt food culture	Lecturing
6	Litarature research	Ancient Rome food culture	Lecturing
7	Litarature research	Aztec and Incas food culture	Lecturing
8	-	MID-TERM EXAM	-
9	Litarature research	Latin American and Mexican food culture	Lecturing
10	Litarature research	Arabian food culture	Lecturing
11	Litarature research	Central Asian Food Culture	Lecturing
12	Litarature research	Cretan food culture	Lecturing
13	Litarature research	Hebrew (Jewish) food culture	Lecturing
14	Litarature research	Slow-Food	Lecturing
15	Homework preparation	Term evaluation	Lecturing
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Tarih Boyunca Yemek Kültürü- Murat Belge- İletişim Yayıncılık.
Yerasimos, M. (2010). 500 yıllık Osmanlı yemek kültürü, Boyut Yay., İstanbul.
Bober, P. P., Tansel, Ü. (2014). Antik ve Ortaçağda yemek kültürü : sanat, kültür ve mutfak, Kitap yayınevi, İstanbul.
Ögel, B. (1985). Türk kültür tarihine giriş : Türklerde yemek kültürü : (Göktürklerden Osmanlılara), Kültür Bakanlığı, Ankara.
Gürsoy, D. (2013). Tarihin süzgecinde mutfak kültürümüz, Oğlak Yayıncılık, İstanbul.
Çakır, A. (2015). Trakya mutfak kültürü ve yemekleri = Thrace culinary culture, Ertem Basım, Ankara.
Jervis, L. Çev.: Uğur, K. (2016). Yeşil mutfak : vegan, vejetaryen yemek tarifleri ve yemek kültürü kitabı, Sub Press Yayın Dağıtım, İstanbul.
Bozis, S. Çev.: Türker K. P. (2004). Kapadokya lezzeti : Kapadokyalı Rumların yemek kültürü, Tarih Vakfı Yurt Yayınları, İstanbul.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explain the basic concepts of Social Service, working fields and application frameworks.	0
2	Uses up-to-date information on Social Service field by associating it with the theory and application information of Social Service.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Establish the link between the application frameworks of Social Service.	0
2	Evaluate the developments in the field of migration, globalization and human rights in the new world by using the theoretical knowledge in the field.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Using the research methods related to the field of Social Service, concludes scientific conclusions about social problems.	0
2	Examine the spatial legislation of Social Service and develop new strategies for implementation.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Solve the problems specific to the field of Social Service according to scientific data.	0
2	Conduct trainings for individual, family and society by using advanced theoretical and practical knowledge in the field of Social Service.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Develop his / her competence in this area by taking the leadership role in working with individuals, groups and society and taking responsibility as a team member.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describes a life worthy of dignity of the person who is the subject of social service science.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Configures the communication between institutions in order to solve the problems.	0
2	Uses the educational role in the social service area.	0
3	Produces projects that will increase the consciousness level of the society.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Collaborate with other professionals in the work team through an interdisciplinary approach at the stage of Social Service intervention	0
2	Acts as a social worker in accordance with the laws, regulations and professional ethics rules.	0
3	Organize their work in accordance with their rights and responsibilities as an individual.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	4	4
Preparation for the Final Exam	8	3	24
Mid-Term Exam	1	3	3
Preparation for the Mid-Term Exam	6	2	12
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	127