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Course Code: 
CULA 436
Course Type: 
Area Elective
P: 
2
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
İngilizce
Course Objectives: 
The aim of this course is to bring the students’ attention to the existence of different culinary trends that influence food & beverage sector. At the end of this course the students are expected to have developed an understanding of past and contemporary culinary trends.
Course Content: 

The multiple variables that create food trends in the world; difference between food trend & food fashion; the rise of French gastronomical cuisine; the birth of Nouvelle cuisine in 1970’s; definition of regional cuisines; fast food trend; Mediterranean style diet & Mediterranean cuisine; the concept of ethnic cuisine; slow food trend; fusion cuisine; molecular gastronomy; gastro-tourism.

Vertical Tabs

Course Flow

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  

 

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..

 

 

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