GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOLK CUISINE/THB 308
Course Title: FOLK CUISINE
Credits 2 ECTS 4
Semester 6 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assoc.Prof. Pervin ERGUN
 -- WEB SITE(S) OF LECTURER(S)
  http://websitem.gazi.edu.tr/site/pervinergun
 -- EMAIL(S) OF LECTURER(S)
  pervinergun@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
They have the knowledge of basic concepts and theories of Turkish Folklore.
They learn and use the folklore research methods and technics effectively.
They get the knowledge of the history of folklore studies and understand the situation of Turkish folklore studies in the world folklore studies.
They know and use the oral and written Turkish cultural resources.
In order to have a holistic approach to cultural processes, they make multidisciplinary observations using the data of other social science discipline
They master the eras and texts of Turkish literature and can analyse Turkish culture on literary texts.
They can use their theoretical knowledge and application abilities related to traditional Turkish folk theatre, folk music and folk dances.
They analyze the social practices based on traditions, customs and folk beliefs and develop new models on applied folklore.
They can relate world cultures to mythhologies and also make comparative studies.
They generate, compose and share information in Turkish folklore field by using data and internet technologies.
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face.
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Cultural roots of folk cuisine
2. Week  You are what you eat: cooking strategies and forbidden meals.
3. Week  Mythology of food: nectar, ambrossia, divine foods.
4. Week  Setting the table on the horse: Early foods and food rituals in Turkish traditional cusine.
5. Week  The traditional food rituals of religious days, weddings, funerals.
6. Week  Writing on food: The voyager’s, poets and food writers in Turkish culture.
7. Week  Reshaping the world: The journey of spices and its results around world.
8. Week  Street foods: The hidden food culture on streets, like cotton candy, rice and chicken and so on.
9. Week  Food in the palece: Traditional Ottoman gastronomy.
10. Week  From eating on the floor to eating at the table: The modernization of eating rituals in Turkey.
11. Week  Folk culture: The transformation of European food culture.
12. Week  Cultural roots of kitchen utensils
13. Week  Women and visibility: Kitchen and the identity process.
14. Week  It tastes just like mum’s: the restaurant culture in Turkey.Global food chains and strategies: Fast food vs. slow food.
15. Week  
16. Week  
 -- RECOMMENDED OR REQUIRED READING
  Caplan, Pat (ed.). 1997. Food, Health and Identity. London: Routledge. Counihan, Carole M. 1999. The Anthropology of Food and Body: Gender, Meaning.
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration
 -- WORK PLACEMENT(S)
  None.
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 Exercises
0
0
 Projects
1
10
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
50
 Contribution of Final Examination to Overall Grade  
50
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
2
28
 Practising Hours of Course Per Week
0
 Reading
14
2
28
 Searching in Internet and Library
14
1
14
 Designing and Applying Materials
0
 Preparing Reports
1
4
4
 Preparing Presentation
1
4
4
 Presentation
1
1
1
 Mid-Term and Studying for Mid-Term
1
4
4
 Final and Studying for Final
1
5
5
 Other
0
 TOTAL WORKLOAD: 
88
 TOTAL WORKLOAD / 25: 
3.52
 ECTS: 
4
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1To attain basic concepts and theories of folklore.X
2To learn folklore research methods and techniques and use them efficiently.X
3To get knowledge on historical development of folkloristic and the role of Turkish folklore studies in world folklore studies.X
4To learn written and oral Turkish cultural sources and use them.X
5To perform interdisciplinary research by using data derived from different social science disciplines in order to embrace holistic approach to cultural processX
6To have knowledge on Turkish literary periods and texts and analyze Turkish culture through the analysis of literary texts.X
7To use practical and theoretical knowledge of the performance arts such as Turkish folk theatre, folk music and folk dance.X
8To analyze social practices based on custom and usages and folk beliefs, discuss them and develop new models in applied folklore.X
9To recognize relations among world cultures and their mythologies and carry out comparative studies.X
10To collect, organize and share data through information and internet technologies.X
11To apply theoretical knowledge of media, tourism, animation fields to applied folklore studies.X
12To display cultural heritage by means of museology within the context of identification, archiving, visualizing, protection of cultural heritage.X