GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

GASTRONOMY PHILOSOPHY AND CULTURAL FOUNDATIONS/4950012

Course Title:	GASTRONOMY PHILOSOPHY AND CULTURAL FOUNDATIONS
Credits	3	ECTS	7.5
Semester	1	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

Assist. Prof. Mustafa Aksoy

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

http://www.websitem.gazi.edu.tr/site/maksoy

-- EMAIL(S) OF LECTURER(S)

maksoy@gazi.edu.tr,

-- LEARNING OUTCOMES OF THE COURSE UNIT

To understand origin and the meaning of Philosophy,
To inform about the currents of Philosophy,
To inform about gastronomy, food, nature, culture, spirituality, aesthetics and art,
To understand the relationship between food and
To inform about modern nutrition trends

-- 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	The origin and the meaning of Philosophy,
2. Week	The currents of Philosophy
3. Week	Gastronomy as a Concept
4. Week	Gastronomy and Nutrition and Nature
5. Week	Gastronomy, Taste and Culture
6. Week	Gastronomy and Spirituality
7. Week	Aesthetic and Art in Gastronomy
8. Week	Gastronomy and modern Trends-Fast Food, Slow Food
9. Week	Raw Food
10. Week	Freegan Food Trend
11. Week	Vegetarian Trend
12. Week	Vegan Trend
13. Week	Ayur-Veda
14. Week	Fear of Food
15. Week	Gastronomi in the Future
16. Week	Final Exam

-- RECOMMENDED OR REQUIRED READING

1. Kaplan,David M., “The Philosophy of Food”, University of California Press, 2012 2. Telfer, Elizabeth, “Food for Thought: Philosophy and Food”, Routledge, 1996 3. Pence, Gregory E., “The Ethics of Food: A Reader fort he 21st century”, Roeman&Littlefield Publishers Inc, 2002 4. Formis, Barbara, “Eating As An Aesthetic Experience”, 5. Shösler, H., de Boer, J., Boersema, J.J., Fostering more sustainable food choices: Can Self-Determination Theory help? http://dx.doi.org/10.1016/j.foodqual.2014.01.008, Food Quality and Preference 35 (2014) 59–69 6. Koczanowicz, D., Somaesthetics And The Art Of Eating, Value Inquiry Book Series, Temmuz 2014 http://web.b.ebscohost.com/ehost/pdfviewer/pdfviewer?vid=2&sid=b62f6f7c-635a-4805-90e8-409bea8c5a39%40sessionmgr115&hid=116 7. Ekinci, M. B., The Cittaslow philosophy in the context of sustainable tourism development; the case of Turkey, http://dx.doi.org/10.1016/j.tourman.2013.08.013, Tourism Management 41 (2014) 178e189 8. Pollan, Micheal,

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer

-- WORK PLACEMENT(S)

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	20
Assignment	2	20
Exercises	0	0
Projects	0	0
Practice	0	0
Quiz	0	0
Contribution of In-term Studies to Overall Grade		40
Contribution of Final Examination to Overall Grade		60

-- WORKLOAD

Efficiency	Total Week Count	Weekly Duration (in hour)	Total Workload in Semester
Theoretical Study Hours of Course Per Week	16	3	48
Practising Hours of Course Per Week			0
Reading	2	8	16
Searching in Internet and Library	2	8	16
Designing and Applying Materials	2	8	16
Preparing Reports	2	8	16
Preparing Presentation	2	8	16
Presentation	2	8	16
Mid-Term and Studying for Mid-Term	2	8	16
Final and Studying for Final	2	8	16
Other			0
TOTAL WORKLOAD:			176
TOTAL WORKLOAD / 25:			7.04
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