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FOOD AND CULTURAL ANTHROPOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

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

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 -