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
Vertical Tabs
Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
| Have a general knowledge about the historical evolution of French cuisine from medieval age to the 21st century. | 1,3,6,7,8,12 | 1,2,3 | A,B,C |
| Comments about the diffusion of new food items into the different cuisines of the world through history. | 1,3,6,7,8,12 | 1,2,3 | A,B,C |
| Recognizes the historical past of Turkish cuisine and differentiate various cultural heritages in it. | 1,3,6,7,8,12 | 1,2,3 | A,B,C |
| Understands the impact of Industrial revolution (19th century) in food production system in the world. | 1,3,6,7,8,15 | 1,2,3 | A,B,C |
| Understands the impact of scientific revolution (discovery of vitamins, Green Revolution.) on cuisine and gastronomy in the 20th century. | 1,3,6,7,8,12 | 1,2,3 | A,B,C |
| Comments about the internationalization of food products and cuisines in modern world. | 1,3,6,7,8,12,15 | 1,2,3 | A,B,C |
| Compares old historical menus with contemporary ones | 1,3,6,7,8,12 | 1,2,3 | A,B,C |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study Materials |
| 1 | Medieval cuisine in Europe | Tannahill. p. 155- 195.Laurioux, B. “Medieval Cooking” in A Culinary History Food, p. 296- 301 |
| 2 | Discovery of Americas, the diffusion of new food items in the world | Tannahill, R. “The Americas” Food in History, p. 202-22 |
| 3 | Early Modern Period in Europe (1400-1800) |
Flandrin, J.L. “The early Modern Period” Food a Culinary History, p. 350- 373
Lemps, A.H. “Colonial Beverages and the Consumption of sugar” Food a Culinary History, p. 383- 393 |
| 4 | Renaissance Cuisine in Italy |
Samancı, Ö. “Scappi’nin Mutfağında”, Yemek ve Kültür, Sayı 12.
Tümer,Ç. “Scappi'nin Yemek Sanatı », Yemek ve Kültür, Sayı 12 |
| 5 | Classical Ottoman Palace Cuisine (15th-17th Centuries) | Yerasimos, M. 500 Years of Ottoman Cuisine, Boyut Publishing |
| 6 | 17th century French Cuisine |
Pinkard, S“The French Kitchen in the 1650’”A Revolution in Taste, Cambridge 2009, p. 95- 122.
Samancı, O. « Güneş Kralın Sofrasına Yolculuk: Vatel ve 17. Yüzyıl Fransız Mutfak Sanatı », Yemek ve Kültür, Sayı 15 |
| 7 | 1st Midterm | |
| 8 | Birth of restaurants 18th century, France | Pitte, R. “The Rise of the Restaurant”, in A Culinary History Food, p. 471-481. |
| 9 | 19th century: the golden age of French gastronomy | Ferguson, P. “A Cultural Field in the Making: Gastronomy in 19th Century France” The American Journal of Sociology, vol. 104. no.3. 1998, p. 597-641 |
| 10 | The Industrial Revolution & the food supply Revolution. |
Flandrin, J.L. “The Industrial Revolution to Industrial Food” Food: A Culinary History, p. 435- 441
Teutenberh, H. “The Transformation of the European Diet” Food: A Culinary History, p. 442- 456 |
| 11 | Ottoman Culinary Culture in the 19th Century |
Samancı, Ö. Flavours of 19th century Istanbul Cuisine, Ist. 2006.
Samancı, Ö. “19. yüzyıl sonlarında İstanbul sokak lezzetleri », Yemek ve Kültür, sayı 21. |
| 12 | 2nd Midterm | |
| 13 | The Scientific Revolution (20th century) | Tannahill, R. “The Scientific Revolution” Food in history. p. 332- 344 |
| 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 | |
| Textbook | Tannahill, Reay. Food in History, New York, 1989 |
| Additional Resources |
Laurioux, Bruno. “Medieval Cooking” in A Culinary History Food, p. 296- 301.
Flandrin, J.L. “The early Modern Period” Food a Culinary History, pp. 350- 373 Lemps, Alain Huets de. “Colonial Beverages and the Consumption of sugar” Food a Culinary History, p. 383- 393 Yerasimos, M. 500 Years of Ottoman Cuisine, Boyut Publishing. Ö. Samancı. “Scappi’nin Mutfağında”, Yemek ve Kültür, Sayı 12. Ç. Tümer. “Scappi'nin Yemek Sanatı », Yemek ve Kültür, Sayı 12. Ö. Samancı . « Güneş Kralın Sofrasına Yolculuk: Vatel ve 17. Yüzyıl Fransız Mutfak Sanatı », Yemek ve Kültür, Sayı 15 Pitte, Robert. “The Rise of the Restaurant”, in A Culinary History Food, p. 471-481. Flandrin, Jean-Louis. “The Industrial Revolution to Industrial Food” Food: A Culinary History, pp. 435- 441 Teutenberh, Hans. Flandrin, J.L. “The Transformation of the European Diet” Food: A Culinary History, pp. 442- 456 Samancı, Ö. Flavours of 19th century Istanbul Cuisine Gillespie, Cailein. European Gastronomy into the 21st Century, pp. 60- 65. / 68- 70/ 83- 87 |
Material Sharing
| MATERIAL SHARING | |
| Documents | http://www.foodtimeline.org/; Vatel, DVD (17th century French Cuisine); BBC food history documentaries; historical menus & cookbooks & recipes |
| Assignments | An academic food history book review |
| Exams | 2 Midterms and 1 Final |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Midterms | 2 | 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 | |
Course’s Contribution to Program
| 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. | X | ||||
| 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 | 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. | |||||
| 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. | X | ||||
| 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 this 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 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. | X | ||||
| 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. | X | ||||
| 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. | |||||
| 17 | Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | |||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 14x Total course hours) | 14 | 3 | 42 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 4 | 56 |
| Mid-terms | 2 | 3 | 6 |
| Quizzes | 1 | 3 | 3 |
| Assignments | 1 | 30 | 30 |
| Final examination | 1 | 3 | 3 |
| Total Work Load | 140 | ||
| Total Work Load / 30 (hours) | 4,67 | ||
| ECTS Credit of the Course | 7 | ||
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