| Course Name |
Turkish Cuisine Culture
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GEHU 207
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims students to gain knowledge about Turkish food culture and apply that knowledge to their academic and professional lives. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Understand that the Turkish cuisine is the result of the interaction of historical, economic, political and social dynamics. Enable students to be more conscious and more equipped while putting their knowledge of area and expertise into practice on both academic and professional platforms. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Related Preparation |
| 1 | Introduction to the Course | |
| 2 | Why study food? | Warren Belasco, Food. The Key Concepts, Oxford: Berg Publishers, 2008, p. 1-13. |
| 3 | From inner Asian plains to Anatolia: Ancient Turkic tribes’ food practices and first Turkish Empires | Mehmet Alpargu “Turkish Cuisine Inner Asia up until the 12th Century” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 p.17-25 Altan Çetin, “Turkish Cuisine in the Karakhanid, Seljuk and Memluk Periods” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 p.27-38 Haşim Şahin “Cuisine during the Turkish Seljuk and Principalities Eras” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 p. 39-55 |
| 4 | Food and its trade in the The Ottoman Empire: The Classical Age, 1300–1600 I | http://www.muslimheritage.com/article/ottoman-palace-cuisine-classical-period http://www.turkish-cuisine.org/historical-development-1/ottoman-period-176/ottoman-kitchen-organization-179.html Arif Bilgin “Ottoman Palace Cuisine of the Classical Period” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 p. 71-91 |
| 5 | Food and its trade in the Ottoman Empire- The Golden Age (15th-18th centuries) II | Rhoads Murphey, “Provisioning Istanbul: The state and subsistence in the Early Middle East”, Food and Foodways, 1988, vol. 2, p. 217-263. |
| 6 | Modernization of Food in the Late Ottoman Period (19th century) | Özge Samancı, “Pilaf and bouchées: the modernization of official banquets at the Ottoman palace in the 19th century”, Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011, p. 111-143. |
| 7 | Eating in the Republican Period | Zafer Yenal, “‘Cooking’ the nation: Women, Experiences of Modernity, and the Girls’ Institutes in Turkey”, in Ways to Modernity in Greece and Turkey. Encounters with Europe, 1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris, 2007, p. 191-213. Marie Hélène-Sauner "The way to the heart is through the stomach" Culinary Practices in Contemporay Turkey (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 p. 261-279 |
| 8 | Midterm | |
| 9 | Industrialization of agriculture in the world & Turkey: Green Revolution | Documentary: Seeds of Freedom J. Dixon, H.-J. Braun, J. Crouch, “Overview: Transitioning wheat research to serve the future needs of the Developing World”, in Wheats Facts and Futures 2009, (eds) Dixon, et. Al., Mexico: CIMMYT, 2009, 1-25. |
| 10 | Symbols of Change: Tea | Aylin Öney Tan, “Turkish Tea for Liberty: Çay Challenge Changing the Landscape of a Region and Drinks-cape of a Nation as a Political Choice” from the proceedings of Dublin Gastronomy Symposium 2018 |
| 11 | Globalization of Food in Turkey | Yenal Z. (1999) Food TNCs, Intellectual Property Investments and Post-Fordist Food Consumption: The Case of Unilever and Nestlé in Turkey”, International Journal of the Sociology of Agriculture and Food, vol. 8, pp.21-34. |
| 12 | Globalization in Turkey and Eating Habits | Defne Karaosmanoğlu, “Surviving the Global Market”, Food, Culture & Society, Vol. 10 , Iss. 3, 2007, 425-448. |
| 13 | Organic and Ecological Food | Dilek Himam, “A New Lifestyle of Metropolitan Individual: Organic Life”, Agrindustrial Design. Olive oil, Wine and Design. 1st product and service Design symposium and exhibition on agricultural industries, proceedings, Izmir University of Economics, 2006, p. 265-274. |
| 14 | Review of the semester | |
| 15 | Presentation of Group Projects | |
| 16 | Final Exam |
| Course Textbooks | Turkish Cuisine Özge Samancı, Arif Bilgin (eds.), Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008, ISBN 978-9751733771 |
| References | A Taste of Thyme: Culinary Cultures of the Middle East, Sami Zubaida and Richard Tapper (eds.) 1994, ISBN 1860646034
Wheats Facts and Futures 2009, (eds) Dixon, et. Al., Mexico: CIMMYT, 2009, ISBN 978-970-648-170-2
Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011, ISBN 9780754694786
Encounters with Europe, 1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris,2007, ISBN 9781845112899 |
| Semester Requirements | Number | Percentage |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
1
|
25
|
| Seminar / Workshop | ||
| Portfolios | ||
| Midterms / Oral Exams |
1
|
25
|
| Final / Oral Exam |
1
|
40
|
| Total |
| Contribution of Semester Work to Final Grade | 3 |
60 |
| Contribution of Final Work to Final Grade | 1 |
40 |
| Total |
| Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours Including exam week: 16 x total hours |
16
|
3
|
48
|
| Laboratory / Application Hours Including exam week: 16 x total hours |
16
|
||
| Study Hours Out of Class |
16
|
2
|
|
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project |
1
|
30
|
|
| Seminar / Workshop | |||
| Portfolios | |||
| Midterms / Oral Exams |
1
|
20
|
|
| Final / Oral Exam |
1
|
20
|
|
| Total |
150
|
|
#
|
Program Qualifications / Outcomes |
* Level of Contribution
|
||||
1 |
2 |
3 |
4 |
5 |
||
| 1 | Adequate knowledge in Mathematics, Science and Civil Engineering; ability to use theoretical and applied information in these areas to model and solve Civil Engineering problems | |||||
| 2 | Ability to identify, define, formulate, and solve complex Civil Engineering problems; ability to select and apply proper analysis and modeling methods for this purpose | |||||
| 3 | Ability to design a complex system, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose | |||||
| 4 | Ability to devise, select, and use modern techniques and tools needed for Civil Engineering practice | |||||
| 5 | Ability to design and conduct experiments, gather data, analyze and interpret results for investigating Civil Engineering problems | |||||
| 6 | Ability to work efficiently in Civil Engineering disciplinary and multi-disciplinary teams; ability to work individually | |||||
| 7 | Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of two foreign languages | |||||
| 8 | Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself | |||||
| 9 | Awareness of professional and ethical responsibility | |||||
| 10 | Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development | |||||
| 11 | Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of Civil Engineering solutions | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
