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Course Code: 
CULA 205
Course Period: 
Autumn
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
7
Course Language: 
İngilizce
Course Objectives: 
Learn about the evolution of food selection and preparation as well as first cuisines in the world since prehistoric times to medieval era.
Course Content: 

The processes of selection and transformation of foods, and also the manner in which they are consumed/ served in a domestic/commercial context from the Prehistoric/ Neolithic times until late Medieval Age in Near East, Europe and Asia.

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Course Flow

COURSE CONTENT
Week Topics Study Materials
1 What is food history? Food in the Prehistoric World- Paleolithic Age; hunting-gathering, discovery of fire Tannahill, Food in History. p. 1-18

 

2 Neolithic Revolution, The Beginnings of Agriculture, Domestication of Plants & Animals Tannahill. Food in History, p. 19- 41

 

3 First Civilizations in Near East : Food in Sumer Tannahill, Food in History, p. 45- 59

 

4 First civilizations in Near East : Food in Egypt Tannahill, Food in History, p. 45- 59

 

5 First civilizations in Anatolia : Food in Hittites Uhri, A.“Anadolu’da Hititler ve Hitit Mutfak Kültürü” p. 45- 55

 

6 Early Indian & Chinese Cuisines Tannahill. Food in History, p. 105- 140.
7 Classical Greek cuisine Tannahill. Food in History, p. 60- 70

 

8 MIDTERM  

 

9 Imperial Roman Cuisine to Italian Cuisine & French Cuisine Tannahill, Food in History, p. 72-91
10 Food in Central & South Americas ( Inka, Maya, Aztec) & New America, Diffusion of New Food Items Tannahill, Food in History, p. 202-214
11 Turkish Cuisine in Central Asia & Seljuk Cuisine Genç, Reşat. “XI. Yüzyilda Türk Mutfağı” Türk Mutfağı sempozyumu Bildirileri, p.57- 69.
12 Medieval Arab Cuisine Rodin, C. “Introduction” A new Book of Middle Eastern Food, London: 1986, p. 24-57
13  Byzantine Cuisine & Ottoman Cuisine Kislinger, E A Culinary History Food, p.194-207
14  New Gastronomic Trends in World (20th 21st centuries) Gillespie, C. European Gastronomy into the 21st Century, p. 60- 65. / 68- 70/  83- 87

 

Recommended Sources

RECOMMENDED SOURCES
Textbooks Tannahill, Reay. Food in History, Crown Trade Paperbacks, New York 1989.

Civitello, Linda. Cuisine and Culture: A History of Food and People, John Wiley & Sons, 2004.

Additional Resources Kislinger, Ewald. “ Christians of the East and Realities of the Byzantine Diet” in A Culinary History Food, ed. Flandrin, J. L. Montanari, M. Columbia Univ. Press:1999, p. 194- 207

Genç, Reşat. “XI. Yüzyilda Türk Mutfağı” Türk Mutfağı sempozyumu Bildirileri, p. p.57- 69.

köymen.

 

Rodin, Claudia. “Introduction” A new Book of Middle Eastern Food, London: Penguin books, 1986, p. 24- 57

Andrew Dalby. Tastes of Byzantium: The Cuisine of a Legendary Empire, [I.B. Tauris:New York] 2003. ( Translated in Turkish. Bizansın Damak Tadı, Kitapyayınevi)

Kitabü't - Tabih : Abbasi Bağdatından Yemekler Tatlılar Çeşniler, Çeviren : Nazlı Pişkin, 2009: Kitapyayınevi.

 

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Midterm 1 30
Quiz 2 10
Project & Presentation 1 20
Final 1 40
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100