COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Trends in Culinary History
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 488
Fall/Spring
3
0
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives 1. This course aims students to gain knowledge and understanding about food timeline and apply that knowledge to their academic and professional lives.
2. This course will enhance students vision in food sector and will give the encourage to create future trends.
Learning Outcomes The students who succeeded in this course;
  • Knows the developments and trends in world cuisines
  • It will widen students visions and enhance their understanding in relation to food.
  • Explores individual food products and their functions in food sector.
  • Learning food history and impacts to global lifestyle.
  • Actively work as a group in research and creating new food trends for the future.
Course Content In this course research is undertaken within the timeline of food history and students are expected to research and develop new ideas for future trends in food sector.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 İntroduction Aims of the course and expectations Explanation of course work and research process Why food history? Where did are food originate? To understand the concepts of point of origin and domestication. To understand that the food we eat originated in other places and times. Reay Tannahill, Food in History Paw Prints, 2008 Cuisine And Culture: Linda Civitello, A History of Food And People Yemek için yaşamak: yiyeceklerle dünya tarihi, FernandezArmesto, Felipe ; çev. Elif Akhan
2 Big changers1 Sugar. What is sugar, types of sugar, sugar slavery, sugar in past, present and future. Sugar related food industry. What is next? Elizabeth Abbot, Sugar: A Bitterweet History Richard B Sheridan, Sugar and Slavery: An Economic History of the British West Indies, 16231775 Artical: Use of sugars and other carbohydrates in the food industry: Chemical Society, Los Angeles, Calif., Mar. 1953
3 Big changers2 Bread. History of bread and changes in civilization. Bread in past, present and future. What is next? The History of Bread, Bernard Dupaigne, Harry N. Abrams, Publishers, 1999 A History of Food, Maguelonne ToussaintSamat
4 Big changers3 Rice and slavery Types of rice, history of rice, use of rice and rice in past, present and future. What is next? Buyuk degisimciler3 Princ ve kolelik Princin tarihteki yeri, cesitleri, kullanimi ve gecmiste, gunumuzde ve gelecekteki pirincin yeri. Gelecekte neler olabilir? Rice: Origin, History, Technology, and Production, C. Wayne Smith, Robert Henry Dilday – 2003 Food and culture: a reader, edited by Carole Counihan and Penny Van Esterik
5 Big changers4 Spice. History of spice. Slavery and spice. Use of spice, Spice route and Ottoman Empire. Spice in past, present and future.What is next? Spice: The History Of A Temptation, Jack Turner, Vintage, 2005 An Economic and Social History of the Ottoman Empire, Volume 1, Halil İnalcik, Donald Quataert 1997
6 Meat History of meat. Use of it and related food industry. Future of meat, INvitro meat. The history of meat trading, Derrick Rixson, Nottingham University Press, 2000 Food: the world of food Teubner, Christian ; Translations from German ; Nancy Joyce, Anthony B. Heric
7 Midterm Exam
8 Being vegeterian history of vegeterianizm, vegan culture and vegeterian meat products and it’s uses in food sector. Quorn, soya, TVP and other meat substitutes. What is next and future products. Vegetarianism: A History, Colin Spencer, Da Capo Press, 2004 Vegetarianism: Movement Or Moment? Donna Maurer – 2002, Temple Press
9 Global food trends What people want and demand? Is it organicgreengm free local or trendy enough to buy? Global food projections to 2020: emerging trends and alternative futures, Mark W. Rosegrant, International Food Policy Research Institute, 2001 Global Food Projections to 2020: Implications for Investment, Mark W. Rosegrant, Mercedita Castro AgcaoiliSombilla, Nicostrato D. Perez 1995 Global Food Insecurity: Rethinking Agricultural and Rural, Mohamed Behnassi, Sidney Draggan, Sanni Yaya 2011
10 Future of food. New scientific and technological improvements in food products. The future of food, Ford, Brian J.2000
11 Today’s restaurants and what they serve. Maslow’s hierarchy of needs. World hunger and satisfaction of the rich. Successful Restaurant Design Regina S. Baraban, Joseph F. Durocher – 2010 Maslow's Hierarchy of Needs, Lambert M Surhone, Mariam T Tennoe, Susan F Henssonow, 2010 The Psychology of Eating: From Healthy to Disordered Behavior, Jane Ogden 2011
12 Cultural Rituals Japanese Tea Ceremony, Afternoon Tea, Pizza in Italy, Christmas Turkey and so on. Food and culture: a reader edited by Carole Counihan and Penny Van Esterik, 2008 Food Cultures of the World Encyclopedia: volume 1, Ken Albama, 2011
13 Food and religion Food and Religion: Fasting, Religious Diets and More, Kaelyn Smith, BiblioBazaar, 2011Everyone Eats: Understanding Food And Culture, Eugene Newton Anderson 2005
14 Futuristic food and what is the next “big” thing in food sector. Essentials of food science Vaclavik, Vickie ; Elizabeth W. Christian Meals to come: a history of the future of food Belasco, Warren James
15 Presentations
16 Review of the Semester  
Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
4
5
Presentation / Jury
1
5
Project
1
10
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
60
100
Contribution of Final Work to Final Grade
40
Total

ECTS / WORKLOAD TABLE

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
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
4
2
Presentation / Jury
1
5
Project
1
7
Seminar / Workshop
Midterms / Oral Exams
1
10
Final / Oral Exam
1
20
    Total
130

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level X
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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