• Türkçe
  • English
Course Code: 
CULA 206
Course Period: 
Spring
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
7
Course Language: 
İngilizce
Course Objectives: 
The aim of this course is to understand the changes and continuities that happened in the food culture and gastronomy since medieval era until present day.
Course Content: 

Evolution of French and Turkish culinary cultures since Medieval times to present day; the essential modifications that food production & consumption patterns have undergone since the Industrial revolution to today

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Course Flow

COURSE CONTENT
Week Topics Study Materials
1  

Foodways:  The cultural, social, and economic practices relating to the production and consumption of food and gastronomy

 

Food and Culture: A Reader 3rd Edition by Carole Counihan  (Editor),‎ Penny Van Esterik (Editor)
2  

Taste of Food:  Changing in individual's personal and cultural patterns of choice and preference

 

Food and Culture: A Reader 3rd Edition

by Carole Counihan  (Editor),‎ Penny Van Esterik (Editor)

3 Smell of Food: It is a social and cultural phenomenon besides being biological and psychological experience

 

Food and Culture: A Reader 3rd Edition

by Carole Counihan  (Editor),‎ Penny Van Esterik (Editor)

4  

Memory: Both public and personal memory are shaped by interaction between orality, manuscript and print, ritual and material culture

 

Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter, 2012 by David Buchanan (Author),‎ Gary Paul Nabhan (Foreword)
5  

Identity: Relations of identity with Gastronomy and food consumption

 

Food, Health, and Identity

Patricia Caplan

Psychology Press, 1997

6 Gender: Relations of faminity and masculanity with Gastronomy and Food

 

Food and Gender: Identity and Power Carole Counihan, Steven L. Kaplan
7 MID-TERM  
8  

 

Social Bonds: Socialization and the forming of personal relationships are among the most significant aspects of human development. Effects of Gastronomy and food consumption on this development.

 

Food and Culture: A Reader 3rd Edition

by Carole Counihan  (Editor),‎ Penny Van Esterik (Editor)

9  

Gift: Culture in which members of the community make each other different gifts. Discussing gift over Gastronomy and foods

 

Food and Cultural Studies (Studies in Consumption and Markets) 2004 by Bob Ashley (Author)
10  

 

Handmade – Traditional: from local food to localised food

 

Traditional Foods General and Consumer Aspects Editors: Kristbergsson, Kristberg, Oliveira, Jorge (Eds.)
11  

Starvation – Satiety: Social and cultural perspectives on hunger, appetite and satiety   

 

Food and Cultural Studies (Studies in Consumption and Markets) 2004 by Bob Ashley (Author)
12  

Health: food is a tool for good health, implying an instrumental relationship between food and health

 

Food, Health, and Identity

Patricia Caplan

Psychology Press, 1997

13  

Migration & Diffusion: The Role of Food in Forced Migration and Recreating Home. Effects on Gastronomy

Food and Culture: A Reader 3rd Edition

by Carole Counihan  (Editor),‎ Penny Van Esterik (Editor)

14  

Taboos/Restrictions: The religion or the particular phases of the human life cycle may govern the dietary rules and regulations

 

Food and Culture: A Reader 3rd Edition

by Carole Counihan  (Editor),‎ Penny Van Esterik (Editor)

 

Recommended Sources

RECOMMENDED SOURCES
Textbooks Food and Culture: A Reader 3rd Edition by Carole Counihan  (Editor),‎ Penny Van Esterik (Editor)

 

Remembrance of Repasts: An Anthropology of Food and Memory (Materializing Culture) 2001 by David E. Sutton

Additional Resources Cuisine and Culture: A History of Food and People 3rd Edition by Linda Civitello

 

Material Sharing

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 60
Participation   10
Assignment   30
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100