Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY426 | FOOD AND CULTURAL ANTHROPOLOGY | 5 | 3 | 3 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assoc.Prof. EMEL TOZLU ÖZTAY |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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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) |
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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 |
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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 |
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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 |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Explain the basic concepts in the field and the basic disciplines arising from these concepts.
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0 | |||||
2 |
Compare current theories in the field and communication theories.
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0 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Solve problems related to the field by identifying problems related to the field.
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0 | |||||
2 |
Compares the information and facts in the field with the fields of social sciences such as Sociology, Journalism, Television and Media.
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1 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
By graduating from this department, conduct analysis in fields like public relations, advertisement and marketing.
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0 | |||||
2 |
Using field knowledge, identify and solve problems related to field.
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0 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply the projects in line with the field of campaign analysis, in line with the communication plan to be prepared.
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0 | |||||
2 |
By using theoretical and practical knowledge gained in his field, solve the problems of public relations and advertising industry.
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0 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Taking part in public relations campaigns and advertising projects, implements the duties assigned to them within the team.
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0 | |||||
2 |
Create original and innovative strategies by approaching the field dynamics creatively and critically with an integrated viewpoint.
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0 | |||||
3 |
Designs a communication plan by taking responsibility in case of problems related to the field.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describe creative production, presentation and persuasion techniques to support the professional expertise.
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0 | |||||
2 |
Analyze the developments, changes and innovations in his field and gices an example.
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1 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Effectively explain his/her opinion in the context of advertising, public relations, marketing, etc. to related persons and institutions in writing and verbal.
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0 | |||||
2 |
Designs projects and activities for the social environment in which they live with the consciousness of social responsibility.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Determine career goals by establishing cooperation with the sector in line with the information he/she has.
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1 | |||||
2 |
Analyze and interpret the social and global impacts of issues related with communication.
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0 | |||||
3 |
Design new knowledge and techniques using technical and theoretical knowledge and skills related to his / her field.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |
Total Workload of the Course Unit | 127 | ||
Workload (h) / 25.5 | 5 | ||
ECTS Credits allocated for the Course Unit | 5,0 |