| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 196000101103 | FOOD HISTORY | Compulsory | 1 | 1 | 3 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
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| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Nilgün DEMİREL İLİ |
| Learning Outcomes |
| 1 | Explain the relationship between human species and food. | | 2 | Explains the history of food in the context of the Paleolithic and Neolithic ages. | | 3 | Explains the development of food and food-oriented rituals throughout the historical ages. | | 4 | Explains the relationship between food and agriculture in the context of historical epochs. | | 5 | Recognizes the eating and drinking traditions and types of food belonging to the ancient Greek and Roman periods. | | 6 | Explain the foods and drinks of Central Asia and the Seljuk period. | | 7 | Acquire knowledge about food and beverages in the Ottoman Period. | | 8 | Understands the developments towards the change of food and drink since the 1920s. | | 9 | Learn and follow the current trends in food and drink today. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
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| Weekly Detailed Course Contents |
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| 1 | Definition of the concept of gastronomy | | | | 2 | Fields, people and trends related to gastronomy | | | | 3 | Food and man in prehistoric times | | | | 4 | Food and man in prehistoric times | | | | 5 | Civilizations and culture of eating and drinking in historical eras | | | | 6 | Civilizations and culture of eating and drinking in historical eras | | | | 7 | Civilizations and culture of eating and drinking in historical eras | | | | 8 | Midterm | | | | 9 | Ancient Greek Civilization and Culture of Eating and Drinking | | | | 10 | The Roman Empire and the Culture of Eating and Drinking | | | | 11 | Eating and drinking culture in Anatolia from Central Asia to Seljuk | | | | 12 | Ottoman Cuisine and Food and Drink Culture | | | | 13 | Ottoman Cuisine and Food and Drink Culture | | | | 14 | New developments in Anatolian food and beverage culture and Turkish Cuisine | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| 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) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 20 | 20 |
| Final Examination | 1 | 20 | 20 |
| Attending Lectures | 14 | 3 | 42 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | | | | | | | | | | LO2 | | 5 | | | | | | | | | | | | | LO3 | | | 5 | | | | | | | | | | | | LO4 | | | | 5 | | | | | | | | | | | LO5 | | | | | 5 | | | | | | | | | | LO6 | | | | | | 5 | | | | | | | | | LO7 | | | | | | | 5 | | | | | | | | LO8 | | | | | | | | 5 | | | | | | | LO9 | | | | | | | | | 5 | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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