Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYılSemesterNumber of ECTS Credits
196000101103FOOD HISTORYCompulsory113
Dersin Seviyesi
Lisans
Dersin Amacı
The main aim of the course is to teach the evolution and change of food from past to present. In addition, prehistoric ages, historical ages, the Ottoman period and throughout the history of Turkey is to provide an understanding of the place and importance of food in Turkish society.
Name of Lecturer(s)
Dr. Öğr. Üyesi Nilgün DEMİREL İLİ
Learning Outcomes
1Explain the relationship between human species and food.
2Explains the history of food in the context of the Paleolithic and Neolithic ages.
3Explains the development of food and food-oriented rituals throughout the historical ages.
4Explains the relationship between food and agriculture in the context of historical epochs.
5Recognizes the eating and drinking traditions and types of food belonging to the ancient Greek and Roman periods.
6Explain the foods and drinks of Central Asia and the Seljuk period.
7Acquire knowledge about food and beverages in the Ottoman Period.
8Understands the developments towards the change of food and drink since the 1920s.
9Learn and follow the current trends in food and drink today.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
No
Recommended Optional Programme Components
No
Dersin İçeriği
Food in prehistoric times, Food during the historical ages (Sumerians, Hittites, Akkadians, Egyptians), Food culture during the Antiquity, Food culture during the Roman period, Food culture during the Middle Ages, Food culture and refined cuisine during the Renaissance, Cuisine of other European countries, Restaurant history (establishment of restaurants, classical cuisine etc.), Food industry changing and developing with the industrial revolution, Food industry after the first world war, Food industry after the second world war, Modern cuisine and food culture, History of different foodstuffs (tea, coffee, chocolate, bread, cheese etc.)
Haftalık Ayrıntılı Ders İçeriği
HaftaTeorikUygulamaLaboratuvar
1Definition of the concept of gastronomy
2Fields, people and trends related to gastronomy
3Food and man in prehistoric times
4Food and man in prehistoric times
5Civilizations and culture of eating and drinking in historical eras
6Civilizations and culture of eating and drinking in historical eras
7Civilizations and culture of eating and drinking in historical eras
8Midterm
9Ancient Greek Civilization and Culture of Eating and Drinking
10The Roman Empire and the Culture of Eating and Drinking
11Eating and drinking culture in Anatolia from Central Asia to Seljuk
12Ottoman Cuisine and Food and Drink Culture
13Ottoman Cuisine and Food and Drink Culture
14New developments in Anatolian food and beverage culture and Turkish Cuisine
Ders Kitabı / Malzemesi / Önerilen Kaynaklar
Gastronomi ve yiyecek tarihi,: Atilla Akbaba ve Neslihan Çetinkaya, Detay Yayıncılık. Sanat ve Gastronomi İlişkisinin Kısa Tarihi, Muzaffer Yılmaz, Literatürk Academia.
Planlanan Öğrenme Aktiviteleri ve Metodları
Değerlendirme
Yarıyıl (Yıl) İçi EtkinlikleriAdetDeğer
Midterm Examination1100
TOPLAM100
Yarıyıl(Yıl) Sonu EtkinliklerAdetDeğer
Final Examination1100
TOPLAM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
TOPLAM100
Dersin Sunulduğu Dil
Turkish
Staj Durumu
No
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination12020
Final Examination12020
Attending Lectures14342
TOTAL WORKLOAD (hours)82
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6		PO
7		PO
8		PO
9		PO
10		PO
11		PO
12		PO
13
LO15            
LO2 5           
LO3  5          
LO4   5         
LO5    5        
LO6     5       
LO7      5      
LO8       5     
LO9        5    
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr