FOOD AND CULTURAL ANTHROPOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS426	FOOD AND CULTURAL ANTHROPOLOGY	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
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 evaluate the social and cultural meanings of eating and drinking as part of our daily life in terms of social science and human science. In this way, students will have a general view of society and people based on their fields of application.
Contents of the Course Unit:	The contents of this course are the social dimensions of the food system, the origins of human livelihoods, the development of the modern food system, sociological approaches to food and eating, the social organization of food, the food family and community, the sociology and the anthropology of eating, changing perceptions of health, risks related to food, concerns and fears, regime, fat and body image, forms of choice and avoidance for food, unknown meanings of meat, vegetarian option, sugar and confectionary, food as cultural heritage, geographical marking.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Make an explanation about anthropology.
Evaluate the interaction of food anthropology with cultural.
Explain the relationship between family and community.
Analyze sociological and anthropological of eating meat or not eating behavior.
Construct the relation of food, geographical marking and food as cultural heritage.
Evaluate the sociological and anthropological dimension of sugar .

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	What is Anthropology? (Intercultural approach, human compliance, general anthropology, cultural forces shape human biology, sub-branches of anthropology, anthropology and other academic fields, applied anthropology)	Lecture, Literature review
2	Reading	Culture (What is culture ?, the evolutionary basis of culture, universality, generalism and particularism, culture and individual, popular culture, urban culture, general culture, levels of culture, ethnocentrism, cultural relativism and human rights, mechanisms of cultural change, globalization)	Lecture, Literature review
3	Reading	Discussing the social dimensions of the food system and the historical origins of the ways of feeding in human life	Lecture, Literature review
4	Preparation homework	Development of modern food systems	Lecture, Literature review
5	Reading	Sociological approaches on food and eating	Lecture, Literature review
6	Literature research	Social organization of eating	Lecture, Literature review
7	Literature research	Food, family and community	Lecture, Literature review
8	-	MID-TERM EXAM	-
9	Reading	Diet and changing perceptions of health	Lecture, Literature review
10	Reading	Food risks, concerns and fears	Practical
11	Reading	Diet, fat and body image	Practical
12	Preparation homework	Cultural social meanings of meat	Practical
13	Preparation homework	Being a vegetarian, cultural and social meaning of not preferring to eat meat	Practical
14	Preparation homework	Cultural and social meanings of eating sugar	Lecture, Literature review
15	Reading	Geographical marking of food and food as cultural heritage	Lecture, Literature review
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Kutluay Merdol, T. (2012). Beslenme Antropolojisi-I, Hatiboğlu Yayınevi.
Kıstak, D. (2012). Yemek Sosyolojisi, İnsan ve Toplum Bilimleri Araştırmaları Dergisi, Cilt: 2, Sayı:2.
Gezon, L., Kottak, C. (2016). Kültür, Nobel Kitabevi. Çeviri Editörü: Akile Gürsoy.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Defines current information in the field by associating it with grammatical and semantic structures of source and target languages.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Organizes teamwork in the stages of collecting, interpreting, announcing and applying data related to the field.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply the advanced conceptual, theoretical and applied knowledge gained in the field of English Translation and Interpreting in the professional field.
2	Interprets grammatical and semantic structures of source, target languages and a third language.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Analyzes written and oral texts in the source language with cultural and historical approaches.
2	Evaluates relevant resources to improve the quality of text analysis at all stages of the translation process.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Independently concludes advanced text analyzes and translations related to the field.
2	Expresses ideas verbally and in writing in interdisciplinary studies with different areas of expertise.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Gains basic knowledge about all stages of the translation process.
2	Uses lifelong learning principles in professional development.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discusses thoughts on written and oral translations of source and target languages ​​with experts.
2	Participates in trainings related to field at international level.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses the knowledge and skills gained during his undergraduate education in business life.
2	Solves various translation problems encountered in the field.
3	Applies knowledge of terminology, principles and legislation related to the field with the awareness of its legal and ethical responsibilities.
4	Places the awareness of the translator's social role and professional ethics in the team members.

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	1	1
Preparation for the Final Exam	8	3	24
Mid-Term Exam	1	1	1
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	122