GEHU 207 | Course Introduction and Application Information

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;
  • Describe economic, social and cultural aspects of food.
  • Explain the historical development of Turkish cuisine
  • Classify Turkish cuisine within an economic, social and cultural perspective.
  • Describe the complex structure of Turkish cuisine
  • Discuss globalizing food phenomenon.
  • Evaluate different systems of food in the globalizing world.
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.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

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 Charles Perry, "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava," A Taste of Thyme: Culinary Cultures of the Middle East, Sami Zubaida and Richard Tapper (eds.) (1994, ISBN 1860646034).
4 Food and its trade in the Ottoman Empire- The Golden Age (15th-18th centuries) I http://www.muslimheritage.com/article/ottoman-palace-cuisine-classical-period
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.
8 Midterm
9 Industrialization of agriculture in the world: Green Revolution Documentary: Seeds of Freedom
10 Green Revolution in Turkey 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.
11 Food Crisis in the world: Example of Cuba Documentary: Power of Community
12 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.
13 Globalization in Turkey and Eating Habits Defne Karaosmanoğlu, “Surviving the Global Market”, Food, Culture & Society, Vol. 10 , Iss. 3, 2007, 425-448.
14 Globalization in Turkey and Eating Habits 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.
15 Review of the semester
16 Final Exam

 

Course Textbooks

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

References

Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011.

Encounters with Europe, 1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris, 2007

 

EVALUATION SYSTEM

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

ECTS / WORKLOAD TABLE

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
2
Study Hours Out of Class
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

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
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