Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS605 - GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)

Code: GMS605 Course Title: FOOD, CULTURE, SOCIETY Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall Semester
Level of Course 3rd Cycle Degree Programme
Type of Course Optional
Department GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE)
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer LÜTFİ BUYRUK (buyruk@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
Understanding the importance of the food, which is part of the daily life, from the social and cultural point of view; evaluation of the relationship between food, culture and society in historical process.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Knows the importance of food as a social and cultural aspect of daily life. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
Examination
Presentation
LO-2 Evaluate the relationship between food, culture and society in the historical process. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
Examination
Presentation
LO-3 Have knowledge about eating and drinking habits and traditions;religious beliefs and food. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way.
Examination
Presentation
LO-4 Have knowledge about food globalization; gender at food preparation and the transformation of the kitchen as the venue. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems.
PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments.
Examination
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
An overview of food history; effects of climate, land and geography on eating and drinking,intercontinental differences in diet, eating and drinking habits and traditions; urban life and food globalization; gender at food preparation and the transformation of the kitchen as the venue.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Conceptual framework of food, culture and society course Lecture method, discussion
2 From collecting food to cooking, food history overview Lecture method, discussion
3 Effects of climate, soil and geography on eating and drinking Lecture method, discussion
4 Intercontinental nutrition differences in the world Lecture method, discussion
5 Hunger and balanced diet Lecture method, discussion
6 Food and public health; food safety Lecture method, discussion
7 Eating and drinking habits and traditions; religious beliefs and food Lecture method, discussion
8 mid-term exam
9 Urban life and food globalization, "fast food", "slow food" Lecture method, discussion
10 Seminar presentation and discussion Lecture method, discussion
11 Seminar presentation and discussion Presentation, discussion
12 Seminar presentation and discussion Presentation, discussion
13 Seminar presentation and discussion Presentation, discussion
14 Seminar presentation and discussion Presentation, discussion
15 Seminar presentation and discussion Presentation, discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Atkins, Peter; Bowler, Ian (2001), Food in Society, Arnould Publishers. London
2 Barilla Center (...) The Cultural Dimension of Food, Parma (https://www.barillacfn.com/m/publications/pp-cultural-dimension-of-food.pdf)
3 Fumey, G.; Etcheverria, O. (2007) Dünya Mutfakları Atlası, NTV Yayınları, İstanbul
4 Rebora, G. (2003), Çatal Kültürü: Avrupa Mutfağının Kısa Tarihi, Kitap Yayınevi, İstanbul
5 Civitello, Linda (2008), Cuisine and Culture: A History of Food and People, Second Edition, John Wiley & Sons
Required Course instruments and materials
Computer, Projection

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop 8 40
7.Performance Project
8.Term Paper 16
9.Project
final exam 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 3 13 39
       b) Search in internet/Library 5 10 50
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 4 6 24
       e) Term paper/Project 6 5 30
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 0
mid-term exam 0
Own study for final exam 0
final exam 0
0
0
Total work load; 185