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Course Code: 
CULA 458
Course Period: 
Spring
Course Type: 
Core
P: 
2
Lab: 
0
Credits: 
4
ECTS: 
7
Prerequisite Courses: 
Course Language: 
İngilizce
Course Objectives: 
To learn the role of geography, history, cultural systems on the formation of European, African, Asian & Americas’ culinary cultures; to recognize special culinary techniques & ingredients of these cuisines.
Course Content: 

Study of cuisines in Europe, Africa, Asia and Americas focusing on the geographic, climatic, and historical influences that shaped the food patterns; covers the preparation, tasting and evaluation of cuisines of Europe, Africa, Asia & Americas

Vertical Tabs

Course Flow

Week Topics// CULA 458  
1 Food Culture & Cuisine in Europe : France  
2 Food Culture & Cuisine in Europe : Italy  
3 Food Culture & Cuisine in Europe : Spain  
4 Food culture & Cuisine in Central & Eastern Europe.  

 

 
5 Food Culture & Cuisine in Scandinavian countries & British Isles

 

 
6 Food Culture & Cuisine in Middle East

 

 
7 Food Culture & Cuisine in Africa (North- Central- East-West & South)

 

 
8  Food Culture & Cuisine in India & South East Asia

 

 
9 Midterm

 

 
10 Food Culture & Cuisine in China

 

 
B Food Culture & Cuisine in Japan & Korea  
12 Food Culture & Cuisine in Russia & Central Asia

 

 
13 Food Culture & Cuisine in South Americas

 

 
14 Food Culture & Cuisine in Mexico & Central America  
15  

Food culture & Cuisine in United States

 

 

 

Recommended Sources

Textbook Margaret McWilliams, 2010, Food around the World a Cultural Perspective (3rd Edition), Pearson,.

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

Additional Resources Food Culture of the World Ency. Ed. Ken Albala, 2011

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Midterm ( Theory)   30
Midterm (Lab)   50
Assignment (theory)   20
Total   100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE (% 50 exam % 50 lab)   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100