Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
NUTRITION AND FOOD CULTURE HLK225 3. Semester 4 + 0 4.0 7.0

Prerequisites None

Language of Instruction Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Melike KAPLAN
Assistants
Goals The process from the acquisition of food to the way of consuming it is all "cultural". It is aimed to teach the cultural dimension of this dersteiner to the students.
Course Content As a consequence of human sociality, looking at the historical journey of many foodstuffs that contain many cultural patterns, provides important data on human beings and their cultures. Throughout history, man has developed ways of getting food and consuming it through culture; in time, to obtain nutrients in different forms of life in different geographies has gone far beyond just "feeding".
Learning Outcomes 1) CLO 3. Recognizing the importance of the relation between human’s biological nature and cultural capacity.Explains relations between indigenous communities and modern culinary culture.
2) CLO 5. Students’ understanding that cultural differences and variations are not a problem, but richness for humanity.They reveal the cultural dimension of nutrition.
3) CLO 9. Leaving ethnocentric prejudices out and developing the perspective of relativity in looking at different societies and cultures.Explains the basic concepts related to food culture.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week The Concept of Culture and the Relation of "Nutrition": Basic Approaches Lecture; Question Answer
Brainstorming
Problem Based Learning 		Homework
2. Week Cuisine and Culture Lecture; Discussion
Opinion Pool
Storyline 		Presentation (Including Preparation Time)
3. Week Nutrition in Antiquity Lecture; Question Answer
Speech Loop
Storyline 		Presentation (Including Preparation Time)
4. Week Food production and urbanization Lecture; Question Answer
Brainstorming
Storyline 		Presentation (Including Preparation Time)
5. Week Cuisine, Table (Board) and Food Culture Question Answer
Opinion Pool
Storyline 		Presentation (Including Preparation Time)
6. Week Cuisine and Culture Today Lecture; Question Answer
Brainstorming
Storyline 		Presentation (Including Preparation Time)
7. Week Nutrition and Health Lecture; Question Answer
Brainstorming
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)
8. Week The political adventure of food Lecture; Question Answer
Brainstorming; Debate
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)
9. Week Gastronomy and culinary arts Lecture; Question Answer
Brainstorming
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)
10. Week Nutrition and Consumption Lecture; Question Answer
Brainstorming; Debate
Problem Based Learning 		Presentation (Including Preparation Time)
11. Week Documentary Film Question Answer; Demonstration
Brainstorming
Storyline 		Presentation (Including Preparation Time)
12. Week Cultural Heritage and Cuisine Lecture; Question Answer
Brainstorming
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)
13. Week Theoretical discussions Lecture; Question Answer
Brainstorming
Problem Based Learning 		Presentation (Including Preparation Time)
14. Week General Evaluation and Discussions Brainstorming Lecture; Question Answer
Brainstorming
Problem Based Learning; Storyline 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Alan Beardsworth, Teresa Keil. (2011). Yemek Sosyolojisi-Yemek ve Toplum Çalışmasına Bir Davet, Ankara: Phoenix Yayınevi.
Ahmet Uhri (2011). Boğaz Derdi- Tarım ve Beslenmenin Kültür Tarihi, İstanbul: Ege Yayınları.
Burak Onaran (2015). MutfakTarih – Yemeğin Politik Serüvenleri, İstanbul: İletişim Yayınları.
Jack Goody (2013). Yemek, Mutfak, Sınıf, İstanbul: Pinhan Yayınevi.
Rebecca L. Spang, (2012). Restoranın İcadı, Ankara: Dost Yayınları.
Sami Zubaida –Richard Tapper (2000). Ortadoğu Mutfak Kültürleri, Ankara: Tarih Vakfı Yurt Yayınları.
T.Gültekin, M. Kaplan (2021) Biyolojik ve Kültürel Antropolojik Boyutlarıyla Beslenme, Ankara: Nobel yayınevi.
Türkan K. Merdol (2012). Beslenme Antropolojisi, Ankara: Hatiboğlu Yay.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15555
PY25555
PY35555

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 14 7
Homework 5 8
Midterm Exam 1 1
Time to prepare for Midterm Exam 1 8
Final Exam 1 1
Time to prepare for Final Exam 1 8
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload