GEHU 207 | Course Introduction and Application Information - Department of International Trade and Finance

Course Name

Turkish Cuisine Culture

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
GEHU 207	Fall/Spring	3	0	3	6

Prerequisites	None
Course Language	English
Course Type	Service Course
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	-
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	-
Assistant(s)	-

Course Objectives	The aim of the course is to describe, Turkish food culture under the influence of Anatolian historical heritage in the context of historical, archaeological and intangible cultural heritage and to apply them in their academic and professional lives.
Learning Outcomes	The students who succeeded in this course; Can describe the economic, social and cultural dimensions of food. Can explain the historical development of Turkish Cuisine. Can interpret Turkish cuisine within an economic, social and cultural perspective. Can interpret the complex structure of Turkish Cuisine. Can discuss the globalizing food phenomenon. Can evaluate the formation of different food systems in globalizing world.
Course Description	This course describes and contains the Turkish cuisine culture, which is a synthesis, formed of historical, economic, political and social dynamics will develop students’ cultural awareness and professional vision and will prepare the ground for them to present their expertise in professional platforms in a more conscious and well-equipped manner.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Introduction
2	Paleolithic, Neolithic and Bronze Age Culinary Traditions in Anatolia	Homeros, Odysseia, Azra Erhat-A.Kadir (çev.), Dünya Klasikleri, Can Sanat Yayınları, 2008
3	Archaic, Hellenistik and Roman Periods’ Cuisine Culture in Anatolia	Dalby A.-Graigner S. Antik Çağ Yemekleri ve Yemek Kültürü, Homer Kitabevi, 2001 Kimberly B. Flint-Hamilton, “Legumes in Ancient Greece and Rome: Food, Medicine, or Poison?”, Hesperia: The Journal of the American School of Classical Studies at Athens, Vol. 68, No.3 (Jul. - Sep., 1999), pp. 371-385, American School of Classical Studies at Athens, Wim Van Neer a,b, *, S. Thomas First archaeozoological evidence for haimation, the ‘invisible’ garum Parker Journal of Archaeological Science 35 (2008)
4	Byzantine Cuisine Culture	Andrew Dalby. Tastes of Byzantium: The Cuisine of a Legendary Empire. I. B. Tauris, London, 2010. Feast Fast or Famine, Food and Drink in Byzantium, Mayer W. and Trzcionka (eds.), 2017, Brill.
5	Cuisine Culture in Central Asian Turks before and after Islam	Sami Kılıç Ali Albayrak İslamiyetten Önce Türklerde Yiyecek Ve İçecekler Turkish Studies - International Periodical For The Languages, Literature And History Of Turkish Or Turkic Volume 7/2 Spring 2012, P.707-716 Ankara Güler, S. (2010). “Türk Mutfak Kültürü ve Yeme İçme Alışkanlıkları”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, s.26-63. Yemek Kitabı Tarih-Halkbilimi-Edebiyat M. Sabri Koz (der.), 2008 Üstün, Y., 2009, Eski Bir Türk İçeceği: Kımız (Koumiss) . Türklük Bilimi Araştırmaları , (26) , 247-255..
6	First Appearance of Turks in Anatolia, Seljuks and Principates’ Cuisine Culture	Akin, G., Özkoçak, V., Gültekin T., 2017, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi Konferans Sunumu.,
7	Ottoman Period Cuisine Culture	7 Ottoman Period Cuisine Culture “Ottoman Palace Cuisine of the Classical Period” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 s. 71-91. Arif Bilgin Saraydan Düğüne Fatih Dönemi Sofraları, Fatih Sultan Mehmed Han ve Dönemi, Dr. Ayşe Bilge Zafer (ed.), Bursa Osmangazi Belediyesi Yayınları, 2016.Işın P.M., 2014 Bountiful Empire, A History of Ottoman Cuisine
8	Midterm
9	Ottoman Period Cuisine Culture	Özge Samancı Geç Dönem Osmanlı Saray Mutfak Kültüründe Ziyafetler Ve Yemekler Osmanlı’da Mimari, Sanat Ve Yemek Kültürü Editörler: Mükerrem Bedizel Zülfkar-Aydın & Ravza Aydın, Osmanlı’da Mimari, Sanat Ve Yemek Kültürü Editörler: Mükerrem Bedizel Zülfkar-Aydın & Ravza Aydın, 2018
10	Republican Period Turkish Cuisine Culture	https://encyclopedia.1914-1918-online.net/article/post-war_economies_turkey Özge Samancı Images, perceptions and authenticity in Ottoman-Turkish cuisine, in Food Heritage and Nationalism in Europe, Ilaria Porciani (ed.),2019, Routledge Publication, Part II, 155-171. Güler, S. (2010). “Türk Mutfak Kültürü ve Yeme İçme Alışkanlıkları”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, s.26-63.
11	Turkish Cuisine Culture and New Trends - I	Defne Karaosmanoğlu, “Surviving the Global Market”, Food, Culture & Society, Vol. 10 , Iss. 3, 2007, 425-448. Yemek Kitabı Tarih-Halkbilimi-Edebiyat M. Sabri Koz (der.), 2008
12	Presentation
13	Presentation
14	Presentation
15	Review of the semester
16	Final Exam

Course Notes/Textbooks

Linda Civitello, Cuisine and Culture: A History of Food and

People, 3rd edition, Wiley Publishers, 2011.

Suggested Readings/Materials

A Taste of Thyme: Culinary Cultures of the Middle East, Sami Zubaida and Richard Tapper (eds.) 1994, ISBN 1860646034

Wheats Facts and Futures 2009, (eds) Dixon, et. Al., Mexico: CIMMYT, 2009, ISBN 978-970-648-170-2

Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011, ISBN 9780754694786

Encounters with Europe, 1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris,2007, ISBN 9781845112899

Semester Activities	Number	Weigthing
Participation	1	10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments	1	10
Presentation / Jury	1	10
Project	1	10
Seminar / Workshop
Oral Exams
Midterm	1	20
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	5	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	14	2	28
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments	1	15	15
Presentation / Jury	1	7	7
Project	1	20	20
Seminar / Workshop			0
Oral Exam			0
Midterms	1	20	20
Final Exam	1	30	30
		Total	168

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	To be able to identify and analyze problems in the field of trade and finance, and to develop solutions.	-	-	-	-	-
2	To be able to use the theoretical and practical knowledge gained in the field of International Trade and Finance.	-	-	-	-	-
3	To be able to analyze the developments in global markets by using critical thinking skills.	-	-	-	-	-
4	To be able to analyze and interpret data in the field of finance, commerce and economics by using information technologies effectively.	-	-	-	-	-
5	To be able to acquire knowledge about the legal regulations and practices in the field.	-	-	-	-	-
6	To be able to foresee and define the risks that could be encountered in the field of trade and finance and to take decisions to manage such risks.	-	-	-	-	-
7	To be able to acquire and use verbal and numerical skills necessary for the nature of international trade and finance program.	-	-	-	-	-
8	To be able to obtain, synthesize and report the information related to the fields of trade and finance.	-	-	-	-	-
9	To be able to contribute to the solution of problems as individual, team member or leader.	-	-	-	-	-
10	To be able to evaluate the issues related to the field with an ethical perspective and social sensitivity.	-	-	-	-	-
11	To be able to collect data in the areas of International Trade and Finance and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1).	-	-	-	-	-
12	To be able to speak a second foreign at a medium level of fluency efficiently.	-	-	-	-	-
13	To be able to relate the knowledge accumulated throughout human history to their field of expertise.	-	-	-	-	-