Nevşehir Hacı Bektaş Veli University Course Catalogue
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| 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 | İBRAHİM İLHAN (ibrahim@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course aims to enable students to develop an understanding of cultural meaning and and philosophical importance of gastronomy and to create their own values and attitudes in relation to food, culture and arts issues. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Define and explain what food is ( food metaphysics) and how do we know food is (food epistomology) and what philosophy of food is. |
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. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. |
Examination |
| LO-2 | Define and explain what good food is (Gustatory aesthetics) |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination |
| LO-3 | Define and explain what we should eat (food ethics) and how food should be distributed (food politics) and whether food should be natural (food technology) |
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. |
Examination |
| LO-4 | Define and explain that you are what you eat (Food culture and food identity) |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. 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 |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The content of this course and the role of philosophy is to tackle the most basic questions about food: What is food exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? These are simple yet difficult questions because they involve philosophical questions about metaphysics, epistemology, ethics, politics, and aesthetics. Other disciplinary approaches may touch on these questions concerning food but only philosophy addresses them explicitly. Once we have a clear understanding of philosophy's unique role, we will all be in a better position to engage in dialogue aimed at improving our knowledge, practices, and laws. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Philosophy | Lecture, Questions-answers, Discussions |
| 2 | Philosophy of Gastronomy Main Concepts of Gastronomy | Lecture, Questions-answers, Discussions |
| 3 | Hospitality and Food | Lecture, Questions-answers, Discussions |
| 4 | Gastronomy Tourism and Sustainability | Lecture, Questions-answers, Discussions |
| 5 | Food Culture and Sociological Perspectives | Lecture, Questions-answers, Discussions |
| 6 | Development of Food Habits and Customs | Lecture, Questions-answers, Discussions |
| 7 | Food as an Art | Lecture, Questions-answers, Discussions |
| 8 | mid-term exam | |
| 9 | Food Safety and Security | Lecture, Questions-answers, Discussions |
| 10 | The Philosophy of Food | Student Presentation Lecture, Questions-answers, Discussions |
| 11 | Good Food, Good Eating, Good Living | Student Presentation., Questions-answers, Discussions |
| 12 | Modern and Postmodern Lifestyles and Foodstyles. Ethics and Politics of Nutrition | Student Presentation., Questions-answers, Discussions |
| 13 | Globalization of the Food Production System | Student Presentation., Questions-answers, Discussions |
| 14 | Welfare of and Respect for Living Beings. Scientific Production and Preparation of Food | Student Presentation., Questions-answers, Discussions |
| 15 | The Influence of Culture and Customs on Food Choices. Consumers, Abundance, Responsibility | Student Presentation. Questions-answers, Discussions |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | David M. Kaplan (2012) The Philosophy of Food, edited by David M. Kaplan, Berkeley: University of California Press. | |
| 2 | Korsmeyer, Carolyn. (1999), Making sense of taste: food and philosophy, Ithaca: Cornell University Press. | |
| 3 | Alan F. Harrison (1982), Gastronomy, Sussex: New Horizon Books. | |
| 4 | Mehmet Sarıışık (Ed.), Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık, Ankara, 2017. | |
| 5 | Atilla Akbaba ve Neslihan Çetinkaya, Gastronomi ve Yiyecek Tarihi, Detay Yayıncılık, Ankara, 2018 | |
| 6 | Düriye Bozok, Cevdet Avcıkurt, Murat Doğdubay, Mehmet Sarıoğlan ve Göksel Kemal Girin, Gastronomi Üzerine Araştırmalar, Detay Yayıncılık, Ankara, 2018. | |
| 7 | Hakan Yılmaz (Ed), 2016, Bir İletişim Biçimi Olarak Gastronomi, Detay Yayıncılık, Ankara. | |
| 8 | Marion Nestle, (2007), Food Politics, Revised and Expanded Edition, University of California Press, Berkeley and Los Angeles, California. | |
| 9 | Darra Goldstein (ed.) (2013), Inside the Food, California Studies in Food and Culture, University of California Press, Berkeley. | |
| 10 | Philip H. Howard, (2014), Concentration and Power in the Food System: Who Controls What We Eat?, Bloomsbury Academic An imprint of Bloomsbury Publishing Plc., London. | |
| 11 | James W. Peyton, (2014), Naturally healthy Mexican cooking : authentic recipes for dieters, diabetics, and all food lovers by the University of Texas Press, Austin. | |
| 12 | Hervé This, Malcolm DeBevoise - Molecular Gastronomy. Exploring the Science of Flavor-Columbia University Press, 2008. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 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 | 14 | 42 |
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 4 | 10 | 40 |
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 4 | 12 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 3 | 4 | 12 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||