| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ÜS01.06 | | Elective | 4 | 7 | 2 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The aim of this course is to explore the historical development of gastronomy and its impact on cultural and social dynamics. The course will examine the role of culinary culture in intercultural interactions and the reflections of gastronomy on art, economy, and social structure. |
| Name of Lecturer(s) |
| Doç. Dr. Aybike KAMİLOĞLU |
| Learning Outcomes |
| 1 | Analyze the historical development of gastronomy. | | 2 | Explain culinary cultures of different eras and their relationships with social structures. | | 3 | Interpret interactions between different cultures through culinary traditions. | | 4 | Understand modern gastronomy trends and the significance of sustainable gastronomy. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| - |
| Recommended Optional Programme Components |
| - |
| Course Contents |
| The course covers the historical evolution of culinary culture and its significance in intercultural interactions. Topics include eating habits from ancient times to the modern era, the impact of agriculture, the contribution of spice and trade routes to gastronomy, Ottoman and Turkish cuisine, changes in food production with the Industrial Revolution, and modern gastronomy trends. |
| Weekly Detailed Course Contents |
|
| 1 | Introduction to the Course and Basic Concepts | - | - | | 2 | Nutrition and Culinary Culture in Ancient Times | - | - | | 3 | Culinary Culture and Spice Trade in the Middle Ages | - | - | | 4 | The Renaissance and Changing Gastronomy with the Discovery of the New World | - | - | | 5 | Gastronomy and Culinary Culture in the Islamic World | | | | 6 | European Court Cuisine and Dining Etiquette | | | | 7 | Gastronomic Interactions Between East and West | | | | 8 | midterm exam | | | | 9 | Gastronomy in the Ottoman Empire | | | | 10 | Turkish Culinary Culture and Regional Diversity | | | | 11 | Gastronomy During the Industrial Revolution and Modernization | | | | 12 | 20th Century and the Impact of Globalization on Culinary Culture | | | | 13 | Sustainable Gastronomy and Environmental Impacts | | | | 14 | Innovations and Modern Trends in Gastronomy | | | | 15 | Gastronomy and Art: The Aesthetic Dimension of Culinary Culture | | |
|
| Recommended or Required Reading |
| - |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | - |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 10 | 10 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 2 | 1 | 1 | 1 | 2 | | LO2 | 2 | 2 | 2 | 2 | 2 | 2 | | LO3 | 1 | 2 | 2 | 2 | 2 | 1 | | LO4 | 2 | 2 | 2 | 3 | 2 | 2 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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