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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

GASTRONOMY HISTORY AND CULTURE COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP151 GASTRONOMY HISTORY AND CULTURE 3 2 2 3

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Course introduction and historical process Lecture, question and answer
2 Literature research Prehistoric nutrition and the origins of Anatolian cuisine Lecture, question and answer
3 Literature research Cuisines of Mesopotamia, Ancient Greece, Egypt, and the Far East Lecture, question and answer
4 Literature research Characteristics of Medieval European and French cuisine Lecture, question and answer
5 Literature research Discovery of America, new foods, and the Industrial Revolution Lecture, question and answer
6 Literature research Seljuk cuisine Lecture, question and answer
7 Literature research Ottoman cuisine I Lecture, question and answer
8 - MID-TERM EXAM -
9 Literature research Ottoman cuisine II Lecture, question and answer
10 - MID-TERM EXAM Lecture, question and answer
11 Literature research Republican period and modern Turkish cuisine Lecture, question and answer
12 Literature research Regional Turkish cuisines Lecture, question and answer
13 Literature research Fusion and molecular cuisine trends Lecture, question and answer
14 Literature research Fast food, slow food, and sustainable gastronomy Lecture, question and answer
15 Literature research Food culture, identity, and general assessment & General Review Lecture, question and answer
16 - FINAL EXAM -
17 - FINAL EXAM -