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 :	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	Assist.Prof. HANDE ULUSOY
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	Interpret basic concepts, fields of study, theories and approaches in media.	0
2	Describe current information in the field by relating them with communication theories.		1
3	Explain basic concepts regarding communication sciences.		1

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Interpret current events, political, cultural and economic developments by using the theoretical knowledge gained in the field within a critical context.		1
2	Associate knowledge and facts in the field with Law, Sociology, Advertisement, Cinema and Economy.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Identify new strategy and methods for the technical infrastructure and content of the types of television news and programs.	0
2	Assemble theoretical knowledge gained in the field to the technology in present day.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create creative contents in the field.	0
2	Interpret theoretical and applied knowledge gained in the field.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create TV Programs for several audiences by sharing the knowledge and experiences on it.	0
2	Perform as a leader or a team member in teamwork from the news production to presentation stage by fulfilling assigned tasks.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Identify basic knowledge regarding the production stages of media and technical infrastructure and creative approaches.	0
2	Research for developments, changes and innovations in the field by taking the lifelong learning as a principle.		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Create new ideas and new products in collaboration with the stakeholders in the field of programming and journalism.	0
2	Organize projects and activities for the social environment with the awareness of social responsibility following the national and international cases.	0
3	Explain written, verbal and visual studies in the field by following the agenda.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills gained in the field by taking legal, social and ethical responsibilities into consideration.		1
2	Show skills as in using camera, editorial process control, team leadership and producing creative content that are features of a professional.	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