| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY426 | FOOD AND CULTURAL ANTHROPOLOGY | 5 | 3 | 3 | 5 |
Objectives and Contents |
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| Objectives: | 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. |
| Content: | 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. |