Course Name | Trends in Culinary History |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 228 | Fall/Spring | 3 | 0 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Elective | |||||
Course Level | First Cycle | |||||
Mode of Delivery | Blended | |||||
Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | - | |||||
Assistant(s) | - |
Course Objectives | The aim of this course is to enable students to analyze the place and functions of food and food products in history, to develop their visions about the food industry. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | This course reviews the historical transformation of food to understand current and future trends in the food industry. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | X | |
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to the Course | |
2 | Why study food? | Warren Belasco, “Introduction” in Food: The Key Concepts. (New York: Berg, 2008), 1-13. |
3 | Back to Basics: Hunters, gatherers, and farmers | Brian Hayden, “Hunting and Gathering”, in Encyclopedia of Food and Culture, Solomon H. Katz (ed.), vol. 2, (NY: Thomson, 2003), 222-226. |
4 | Traditional food cultures | Jeffrey M. Pilcher, “Chapter 1: The First World Cuisine” in Food in World History, (NY, London: Routledge, 2006), 8-16. |
5 | Consequences of contact: trade, colonialism, and globalization. | Jeffrey M. Pilcher, “Chapter 2: The Columbian Exchange” in Food in World History, ( NY. London: Routledge, 2006), 19-26. |
6 | Sugar and power | Jeffrey M. Pilcher, “Chapter 3: Sugar, Spice, and Blood” in Food in World History, ( NY. London: Routledge, 2006), 27-33. |
7 | Midterm Exam | |
8 | Aesthetics and connoisseurship | Jean-Louis Flandrin, “Dietary Choices and Culinary Technique, 1500-1800”, in Food. A Culinary History from Antiquity to the Present. Jean-Louis Flandrin ve Massimo Montanari (eds.), (NY: Columbia University Press, 1999), 403-417. |
9 | Emergence of restaurants | Jean-Robert Pitte, “The Rise of Restaurant”, Food. A Culinary History from Antiquity to the Present. Jean-Louis Flandrin ve Massimo Montanari (eds.), (NY: Columbia University Press, 1999), 471-480. |
10 | Famine and the modern history of hunger | Cormac O Grada, “Chapter 2: The Great Hunger” in The Great Irish Famine, (Macmillan, 1989), 39-64. |
11 | Food, nation, and identity | Alison K. Smith, “National Cuisines”, in The Oxford Handbook of Food History. Jeffrey M. Pilcher (ed.), (Oxford University Press, 2012), 444-460. |
12 | Globalization of food industry and fast food | Jeffrey M. Pilcher, “Chapter 11 ve 12: The Green Revolution and McDonaldization and its discontents” in Food in World History. (NY. London: Routledge, 2006), 100-112. |
13 | Organic and slow food alternatives | Michael Pollan, “Chapter 8: All Flesh is Grass” The Omnivore’s Dilemma. A Natural History of Four Meals” (London: Penguin, 2006), 123-133. |
14 | Food science, cooking, molecular gastronomy | Nicholas Kurti, Herve This-Benckhard, “Chemistry and Physics in the Kitchen”, Scientific American Journal, 270 (4), 66-71. |
15 | Review of the semester | |
16 | Final Exam |
Course Notes/Textbooks | Belasco, W. “Food: the key concepts”, New York: Berg, 2008. ISBN: 9781845206727 Pilcher, J. M., “Food in World History”, NY, London: Routledge, 2006, ISBN 0-415-31146-2 Kurti, N., & This-Benckhard, H., “Chemistry and Physics in the Kitchen”, Scientific American Journal, 1994, 270(4), 66-71. |
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | 1 | 10 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | 1 | 25 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 40 |
Total |
Weighting of Semester Activities on the Final Grade | 3 | 60 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 14 | 2 | 28 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | |||
Project | 1 | 20 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 10 | |
Final Exams | 1 | 14 | |
Total | 120 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest