Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring 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) | NİLÜFER ŞAHİN PERÇİN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of the course of food sociology is to provide students of the department of gastronomy and culinary arts to evaluate the social and cultural meanings of the eating and drinking activities, which are part of our daily life, in terms of social science and human science. In this way, students will have a general view of society and people based on their fields of application. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Explains the social dimensions of the food system. |
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. 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 |
| LO-2 | Explains the social organization of eating. |
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. 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 |
| LO-3 | Explain the changing perceptions of the mode of nutrition and health. |
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-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. |
Examination |
| LO-4 | Makes anthropological analysis of the behavior of eating meat and not eating meat |
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. |
Examination |
| LO-5 | Explains the relation between food, geographical marking and food as cultural heritage. |
PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-7 Gastronomy and Culinary Arts in the field of applications of social, scientific and ethical values to have the competence to see. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The social dimensions of the food system, the origins of human livelihood, the development of the modern food system, sociological approaches to food and eating, the social organization of food, the family and the community, the sociology and the anthropology of eating out, the changing health and well-being, the mode of nutrition and the changing perceptions of health. , food risks, worries and fears, regime, fat and body image, food and avoidance forms, the unknown meanings of meat, vegetarian option, sugar and confectionery, cultural heritage as food, geographical marking. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Food Sosiology: Introducing the course and defining the key concepts | Lecturing, question and answer |
| 2 | Examining the food sociology textbooks' contens | Lecturing, question and answer |
| 3 | Food and eating sociological approaches. Development of modern food systems. | Lecturing, question and answer |
| 4 | Social organization of eating. | Lecturing, question and answer |
| 5 | A social Critique of the Judgement of Taste | Lecturing, question and answer |
| 6 | Dining outside the house | Lecturing, question and answer |
| 7 | Lifestyles and foodstyles | Lecturing, question and answer |
| 8 | mid-term exam | |
| 9 | The Influence of Culture and Customs on Food Choices | Lecturing, question and answer |
| 10 | Globalization of the Food Production System | Lecturing, question and answer |
| 11 | The sociology of food within the framework of the developmental approach. | Lecturing, question and answer |
| 12 | A Sociology of Nouvelle Cuisine | Lecturing, question and answer |
| 13 | Investigation of Food Sociology in the Conceptual Frame of Reflexivity, Habitus and Lifeworld | Lecturing, question and answer |
| 14 | Gender, Food and the Body | Lecturing, question and answer |
| 15 | Eating Etiquette Unsustainable Food Production: Its Social Origins and Alternatives | Lecturing, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Cevdet Avcıkurt ve Mehmet Sarıoğlan (Editörler), Gastronomi Olgusuna Sosyolojik Bakış, Detay Yayıncılık, Ankara, 2019. | |
| 2 | Hayati Beşirli, Yemek Sosyolojisi - Yiyeceklere ve Mutfağa Sosyolojik Bakış, 2. Baskı, Phoenix Yayıncılık, Ankara, 2017. | |
| 3 | Donald Sloan (Ed.), Culinary Taste: Consumer Behaviour in the International Restaurant Sector, Elsevier Butterworth-Heinemann, Massachusetts, 2004. | |
| 4 | Alan Beardsworth and Teresa Keil Sociolgy on The Menu: An invitation to the study of food and society, Roudledge, Londan and New York, 1997. | |
| 5 | Jukka Gronow, The Sociology of Taste, Roudledge, Londan and New York, 1997. | |
| 6 | Simon Stewart, A Sociology of Culture, Taste and Value Palgrave Macmillan, New York, 2014. | |
| 7 | John Germov and Lauren Williams (Edts), A Sociology of Food and Nutrition: The Social Appetite, 4th edition, Oxford University Press, Sydney, 2017. | |
| 8 | Michael Carolan, The Sociology of Food and Agriculture, Roudledge, Londan and New York, 2012. | |
| 9 | Alan Warde and Lydia Martens, Eating Out: Social Differentiation, Consumption and Pleasure, Cambridge University Press, Cambridge, 2003. | |
| Required Course instruments and materials | ||
| Book | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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 | 0 | ||
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 3 | 14 | 42 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 3 | 13 | 39 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 6 | 6 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 1 | 6 | 6 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||