Mutfak Akımları

Ders Kodu: 
CULA 436
Ders Tipi: 
Alan Seçmeli
Teori Saati: 
2
Uygulama Saati: 
0
Kredi: 
3
AKTS: 
6
Dersin Dili: 
İngilizce
Dersin Amacı: 
Bu dersin amacı, öğrencilerin dikkatini yiyecek ve içecek sektörünü etkileyen farklı mutfak trendlerinin varlığına getirmektir. Bu dersin sonunda öğrencilerin geçmiş ve çağdaş mutfak eğilimleri hakkında bir anlayış geliştirmeleri beklenmektedir.
Dersin İçeriği: 

Dünyada gıda eğilimlerini yaratan çoklu değişkenler; gıda eğilimi ve gıda modası arasındaki fark; Fransız gastronomi mutfağının yükselişi; 1970’lerde Nouvelle mutfağının doğumu; yöresel mutfakların tanımı; fast food trendi; Akdeniz tarzı diyet ve Akdeniz mutfağı; etnik mutfak kavramı; yavaş yemek trendi; füzyon mutfağı; Moleküler Gastronomi; gastro-turizm.

Dikey Sekmeler

Dersin Akışı

COURSE CONTENT
Week Topics Study Materials
1 Lecture: Definition of a trend How do trends come about? Trend vs Fashion/ Cultural Trends/Culinary Trends Lecture notes
2 Gastronomic Cuisine-French Classical Cuisine  Cailein Gillespie, European Gastronomy into the 21st Century, p. 37- 66.

-P. Ferguson. “A Cultural Field in the Making: Gastronomy in 19th century France” The American Journal of Sociology, vol. 104. no.3. 1998, p. 597-641.

3  Rise of Nouvelle Cuisine in France H. Rao. P. Monin. “Border Crossing: Bricolage and the Erosion of the Categorical Boundaries in French Gastronomy”, American Sociological Review, vol.70. no.6. 2005, p.968-991.
4 Rise of Regional Cuisines Julia Csergo, “The Emergence of Regional Cuisine”, Food: A culinary History, p. 500-518.
5 Popular Catering & Fast Food “Fast Food”, Encylopedia of Food & Culture. Ed. S. Kats, 2003, vol.1 p.606-609.
6 Mediterranean Cuisine Diaz-Mendez. “Nutrition and the Mediterranean diet”, Food Policy 35.

Carol Helstonsky. Food Culture in the Mediterranean World, Greenwood Press, 2009

7 Ethnic Food “Ethnic Food”, Encylopedia of Food & Culture. Ed. S. Kats, 2003.
8 Mid-term  
9 Fusion Cuisine Dara Goldstein. “Fusion Food Fusion Creation,” Gastronomica,

“Fusion Cuisine” Encylopedia of Food & Culture. Ed. S. Kats, 2003, vol.2, p. 90-91

10 Slow Food/ Natural Food Carlo Petrini and Alice Waters  Slow Food Nation: Why Our Food Should Be Good, Clean, And Fair, 2007.

 

11 Modernist Cuisine- Molecular Gastronomy

 

Herve This. “Food for tomorrow”, European Molecular Biology Organization, vol.7., no.11.2006.
12 Gastro- Tourism “Gastro-tourism as destination branding in emerging markets” International Journal of Leisure and Tourism Marketing react-text: 56 4(4):1-18
13 Culinary trends in Turkey: New Anatolian Cuisine  
14 Culinary trends in Turkey, an overview  

 

Kaynaklar

 

RECOMMENDED SOURCES

 

Textbook

Cailein Gillespie, October 24, 2001,  European Gastronomy into the 21st Century, Butterworth-Heinemann.
Additional Resources P. Ferguson, 1998, “A Cultural Field in the Making: Gastronomy in 19th century France” The American Journal of Sociology, vol. 104. no.3, p. 597-641.

H. Rao. P. Monin, 2005, “Border Crossing: Bricolage and the Erosion of the Categorical Boundaries in French Gastronomy”, American Sociological Review, vol.70. no.6, p.968-991.

Julia Csergo, “The Emergence of Regional Cuisine”, Food: A culinary History, p. 500-518.

Diaz-Mendez. “Nutrition and the Mediterranean diet”, Food Policy 35.

Herve This, 2006, “Food for tomorrow”, European Molecular Biology Organization, vol.7., no.11..

Carol Helstonsky, 2009, Food Culture in the Mediterranean World, Greenwood Press,.

Ed. S. Kats, 2003, Encyclopedia of Food & Culture..

 

 

Değerlendirme Sistemi

ASSESSMENT
IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 20
Laboratory 3 30
Assignment 1 10
Total   60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

(50 % theory & %50 laboratory)

  40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100