Türk Yöre Mutfakları

Ders Kodu: 
CULA 491
Ders Dönemi: 
Güz
Ders Tipi: 
Zorunlu
Teori Saati: 
2
Uygulama Saati: 
0
Kredi: 
4
AKTS: 
8
Ön Koşul Dersleri: 
Dersin Dili: 
İngilizce
Dersin Amacı: 
Türkiye'de farklı coğrafya bölgelerinin mutfak kültürleri hakkında hem teorik hem de pratik bakış açıları hakkında bilgi edinilmesi
Dersin İçeriği: 

Coğrafya, tarih, tarım ve folklorun Türkiye'deki farklı bölgesel mutfakların oluşumuna etkisi: Orta Anadolu, Akdeniz Bölgesi, Ege Bölgesi, Doğu ve Batı Karadeniz Bölgesi, Doğu Anadolu, Güneydoğu Anadolu, Marmara Bölgesi. Türkiye'de yedi bölgeden yerel malzemeler, mutfak teknikleri, mutfak ekipmanları ve yerel geleneksel tariflerin uygulamaları.

Dikey Sekmeler

Dersin Akışı

COURSE CONTENT
Week Topics Study Materials
1 Definition of traditional, regional and local cuisines. Geography of Turkey, agriculture, local products, population and cultural differences in Turkey. M. H. Sauner. “Practices in Contemporary Turkey”: 2008. s. 261- 279.
2  Central Anatolia (Konya & Upper Sakarya region) N. Halıcı.Konya Mutfak Kültürü ve Konya Yemekleri, 2005.
3 Central Anatolia ( Kızılırmak region) F. Bayhan. İç Anadolu Yemekleri, 2015.
4 Aegean Cost & Inner Western Anatolia Nevin Halıcı. Ege Bölgesi Yemekleri, 1981.
5 Western Mediterranean Region (Antalya, Burdur- Isparta) Nevin Halıcı. Akdeniz Bölgesi, 1983.
6 Eastern Mediterranean Region Nevin Halıcı. Akdeniz Bölgesi, 1983.
7 Eastern Anatolia F. Bayhan. Doğu Anadolu Yemekleri, 2015.
8 Midterm  
9 South Eastern Anatolia (Tigris Region) Nevin Halıcı. Güney Doğu Anadolu Bölgesi Mutfak Kültürü ve Yemekleri, 2015.
10 South Eastern Anatolia ( Euphrates Region and Gaziantep) A. Ö. Tan.  Güneşin ve Ateşin Tadı, Gaziantep Mutfağı, 2014.
11 Eastern Black Sea Region Nevin Halıcı. Karadeniz Mutfağı, 2001.
12 Central & Western Black Sea Region F. Bayhan. Karadeniz Yemekleri, 2015.
13 Marmara Region (Thrace &  Çatalca-Kocaeli Region) F. Bayhan. Marmara Yemekleri, 2015.
14 South Marmara Region F. Bayhan. Marmara Yemekleri, 2015.

 

Kaynaklar

RECOMMENDED SOURCES
Textbook
  1. Marie- Helene Sauner, 2008,  “The way to the hearth is through stomach” Culinary Practices in Contemporary Turkey”, Turkish Cuisine, eds. A. Bilgin. Ö. Samancı. Ankara: s. 261- 279.

 

  1. Deniz Gürsoy. 2013, Tiridine Tiridine Suyuna da Bandım/Yöresel Mutfak kültürümüz . İstanbul

 

Additional Resources Nevin Halıcı, 2001, Karadeniz Mutfağı,.

Nevin Halıcı, 1981, Ege Bölgesi Yemekleri,

Nevin Halıcı, 1983, Akdeniz Bölgesi,

Nevin Halıcı, 2015, Güney Doğu Anadolu Bölgesi Mutfak Kültürü ve Yemekleri,

A. Ö. Tan, 2014,  Güneşin ve Ateşin Tadı, Gaziantep Mutfağı,

Faruk Bayhan, 2015, Ege Yemekleri

F. Bayhan, 2015, Güneydoğu Yemekleri

F. Bayhan, 2015, Marmara Yemekleri

F. Bayhan, 2015, Akdeniz Yemekleri

F. Bayhan, 2015,  Karadeniz Yemekleri,

F. Bayhan, 2015, Doğu Anadolu Yemekleri

F. Bayhan, 2015,  İç Anadolu Yemekleri

 

Dersin Program Çıktılarına Katkısı

COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 2 3 4 5  
1 Students study food in the context of food history, geography, culture and nutritional sciences.            
2 Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.     3      
3 Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.            
4 Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.            
5 Students know and apply the international standards of food hygiene and safety.         5  
6 Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context.            
7 Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.         5  
8 They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.            
9 Students can develop a new food product, standardize it and execute the registration process in a scientific context.            
10 Students know the the national and international regulations, professional standards and professional ethics around food and they apply them.            
11 Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.            
12 They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.     3      
13 Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them.            
14 Students understand and manage food-related events.            
15 They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.            
16 Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.     2      
17 Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.            

 

AKTS İş Yükü Tablosu

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total
Workload
(Hour)
Course Duration 14 6 84
Hours for off-the-classroom study (Pre-study, practice) 14 6 84
Mid-term 1 6 6
Quizzes 5 1 5
Project 1 40 40
Final examination 1 6 6
Total Work Load     225
Total Work Load / 30 (h)     7.5
ECTS Credit of the Course     8