TR EN

ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

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 Litarature research Latin American and Mexican food culture Lecturing
9 Litarature research Arabian food culture Lecturing
10 - MID-TERM EXAM -
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 -