GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

CULINARY CULTURE AND FOOD ANTHROPOLOGY/5950016

Course Title:	CULINARY CULTURE AND FOOD ANTHROPOLOGY
Credits	3	ECTS	7.5
Semester	2	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

Assoc. Prof. Semra AKAR ŞAHİNGÖZ

-- WEB SITE(S) OF LECTURER(S)

http://websitem.gazi.edu.tr/site/semras

-- EMAIL(S) OF LECTURER(S)

semras@gazi.edu.tr

-- LEARNING OUTCOMES OF THE COURSE UNIT

Learns effects of environmental and cultural exchange from the prehistoric to the present on gastronomy.
Understand the impact of environmental and cultural changes of the prehistoric fauna
Learns effects of food consumption and nutritional status on biological, psychological, geographical, social, economic, technological traditional, ed

-- MODE OF DELIVERY

The mode of delivery of this course is Face to face

-- PREREQUISITES AND CO-REQUISITES

here 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	Course Descriptions Giving Aim of Lesson and Operation
2. Week	Nutritional Anthropology and Gastronomy Relationship Concept and Terms
3. Week	Nutritional Applications in Period of Pprehistoric
4. Week	Nutrition in Ancient Period (cereals and bread, oil, meat, )
5. Week	Nutrition in Ancient Period (hunting animals, sea foods, vegetables and fruits)
6. Week	Nutrition in Ancient Period (spices and sauces, honey, milk, egg, cheese)
7. Week	Hittite's Nutrition and Culinary
8. Week	Midterm Exams
9. Week	Urartu Civilization and Nutrition
10. Week	Phrygian and Lydian civilization and Nutrition
11. Week	Persian, Hellenistic and Roman Culinary Culture
12. Week	Byzantines, Seljuks and Ottomans Culinary Culture
13. Week	Religions and Nutrition
14. Week	Effects of Globalization on Food Selection and Gastronomy
15. Week	Homework presentation
16. Week

-- RECOMMENDED OR REQUIRED READING

Merdol Kutluay, T. Beslenme Antropolojisi, Hatipoğlu Yayınları, 2014. Goldman A.I., Dufour D., Pelto G. Nutritional Antropology, 1999 Julia Csergo, "The Emergence of Regional Cuisine",Food: A culinary History, p. 500-518.

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer, Trip

-- WORK PLACEMENT(S)

Not Applicable

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	20
Assignment	0	0
Exercises	0	0
Projects	1	30
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	15	3	45
Practising Hours of Course Per Week	0	0	0
Reading	14	3	42
Searching in Internet and Library	7	3	21
Designing and Applying Materials			0
Preparing Reports	7	3	21
Preparing Presentation	7	2	14
Presentation	1	3	3
Mid-Term and Studying for Mid-Term	6	3	18
Final and Studying for Final	6	3	18
Other			0
TOTAL WORKLOAD:			182
TOTAL WORKLOAD / 25:			7.28
ECTS:			7.5

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1					X
2						X
3				X
4					X
5					X
6				X
7					X
8					X
9				X
10					X
11					X
12					X
13					X
14						X
15					X
16				X
17					X
18					X
19				X
20					X

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GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR