| Course Name | New Trends in Gastronomy |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 232 | Fall/Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Q&ALecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to provide students with information about the new trends and developments in the field of gastronomy as a result of changing food cultures, and to examine the effects of these trends and developments on food and beverage sectors and businesses, consumer behaviors and environment. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, information about the new trends and developments in the field of gastronomy is obtained. The course also examines the effects and reflections of these trends and developments on the applications of food and beverage sector businesses and consumers. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the course | |
| 2 | Overview of Gastronomy Concept and History | Scarpato, R. (2003). Gastronomy as a tourist product: The perspective of gastronomy studies. In Tourism and gastronomy (pp. 65-84). Routledge. |
| 3 | Relationship between Gastronomy and Tourism | Scarpato, R. (2003). Gastronomy as a tourist product: The perspective of gastronomy studies. In Tourism and gastronomy (pp. 65-84). Routledge. |
| 4 | Neurogastronomy: Taste and Flavor | Shepherd, G. (2011). Neurogastronomy: How the brain creates flavor and why it matters. New York Chichester, West Sussex: Columbia University Press. |
| 5 | Alternative Protein Sources in Gastronomy: In-vitro Meat, Edible Insects | Bhat, Z. F., Kumar, S., & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Critical Reviews in Food Science and Nutrition, 57(4), 782-789. van Huis, A. (2020). Edible insects. Handbook of eating and drinking: Interdisciplinary Perspectives, 965-980. |
| 6 | Alternative Nutrition Styles in Gastronomy: Veganism, Plant Based Nutrition, Raw Nutrition | Newton, D. E. (2019). Vegetarianism and veganism: A reference handbook (Contemporary World Issues). ABC-Clio, LLC. Estell, M., Hughes, J., & Grafenauer, S. (2021). Plant protein and plant-based meat alternatives: Consumer and nutrition professional attitudes and perceptions. Sustainability, 13(3), 1478. Thircuir, S. (2020). From culture to nature? The raw food diet and the ideal of natural eating. Food, Culture & Society, 23(4), 506-522. |
| 7 | Midterm Exam | |
| 8 | Gastronomy and Health: Functional Foods, Clean Supreme | Tur, J. A., & Bibiloni, M. M. (2016). Functional foods. Encyclopedia of food and health, 157–161. Güneş, S. G. (2013). Eco-gastronomy, tourism and sustainability: The rise of sustainable restaurants in the world. Organization, 16, 17. |
| 9 | Gastronomy and Sustainability: Organic Farming, Urban Farming, Vertical Farming, Cellular Farming | Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability, 9(10), 1748. Majeed, F. S. A., Shokry, M., & Mohamed, M. (2020). Changing the urban foodscape: Gastronomic center for food education and agrotechnology. Journal of Critical Reviews, 7(8). Ercili-Cura, D., & Barth, D. (2021). Cellular agriculture: Lab grown foods. American Chemical Society. |
| 10 | Gastronomy and Sustainability: Carbon Footprint, Water Footprint, Carbon Labeling | Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability, 9(10), 1748. Jackson, N., Konar, M., & Hoekstra, A. Y. (2015). The water footprint of food aid. Sustainability, 7(6), 6435-6456. Babakhani, N., Lee, A., & Dolnicar, S. (2020). Carbon labels on restaurant menus: do people pay attention to them?. Journal of Sustainable Tourism, 28(1), 51-68. |
| 11 | Gastronomy and Sustainability: Green Restaurants, Hyper Local Sourcing, Zero Waste | Güneş, S. G. (2013). Eco-gastronomy, tourism and sustainability: The rise of sustainable restaurants in the world. Organization, 16, 17. De Chabert-Rios, J., & Deale, C. S. (2018). Taking the local food movement one step further: An exploratory case study of hyper-local restaurants. Tourism and Hospitality Research, 18(3), 388-399. |
| 12 | Midterm Exam | |
| 13 | Gastronomy and Religious Sentiments: Halal Food and Kosher | Tieman, M., & Hassan, F. H. (2015). Convergence of food systems: Kosher, Christian and Halal. British Food Journal. |
| 14 | Gastronomy and Industry 4.0 | Güneş, E., Bayram, Ş. B., Özkan, M., & Nizamlıoğlu, H. F. (2018). Gastronomy four zero (4.0). International Journal of Environmental Pollution and Environmental Modelling, 1(3), 77-84. |
| 15 | Homework Presentations | |
| 16 | Final Exam |
| Course Notes/Textbooks | Scarpato, R. (2003). Gastronomy as a tourist product: The perspective of gastronomy studies (pp. 65-84). In Hjalager, A. M., & Richards, G. (Eds.). (2003). Tourism and gastronomy. Routledge. ISBN: 9780415510998 Shepherd, G. (2011). Neurogastronomy: How the Brain Creates Flavor and Why It Matters. New York Chichester, West Sussex: Columbia University Press. doi: 10.7312/shep15910 Bhat, Z. F., Kumar, S., & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Critical Reviews in Food Science and Nutrition, 57(4), 782-789. doi: 10.1080/10408398.2014.924899 van Huis, A. (2020). Edible insects. Handbook of eating and drinking: Interdisciplinary Perspectives, 965-980. doi: 10.1017/S0029665116000069. Newton, D. E. (2019). Vegetarianism and veganism: A reference handbook (Contemporary World Issues) ABC-Clio, LLC. ISBN: 9781440867637 Estell, M., Hughes, J., & Grafenauer, S. (2021). Plant protein and plant-based meat alternatives: Consumer and nutrition professional attitudes and perceptions. Sustainability, 13(3), 1478. doi: 10.3390/su13031478 Thircuir, S. (2020). From culture to nature? The raw food diet and the ideal of natural eating. Food, Culture & Society, 23(4), 506-522. doi: 10.1080/15528014.2020.1773672 Tur, J. A., & Bibiloni, M. M. (2016). Functional foods. Encyclopedia of food and health, 157–161. doi: 10.1016/b978-0-12-384947-2.00340-8 Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability, 9(10), 1748. doi: 10.3390/su9101748
Majeed, F. S. A., Shokry, M., & Mohamed, M. (2020). Changing the urban foodscape: Gastronomic center for food education and agrotechnology. Journal of Critical Reviews, 7(8). doi: 10.31838/jcr.07.07.01 Ercili-Cura, D., & Barth, D. (2021). Cellular agriculture: Lab grown foods. American Chemical Society. doi: 10.1021/acs.infocus.7e4007 Jackson, N., Konar, M., & Hoekstra, A. Y. (2015). The water footprint of food aid. Sustainability, 7(6), 6435-6456. doi: https://doi.org/10.3390/su7066435 Babakhani, N., Lee, A., & Dolnicar, S. (2020). Carbon labels on restaurant menus: do people pay attention to them?. Journal of Sustainable Tourism, 28(1), 51-68. doi: 10.1080/09669582.2019.1670187 Güneş, S. G. (2013). Eco-gastronomy, tourism and sustainability: The rise of sustainable restaurants in the world. Organization, 16, 17. https://d1wqtxts1xzle7.cloudfront.net/60670068/ De Chabert-Rios, J., & Deale, C. S. (2018). Taking the local food movement one step further: An exploratory case study of hyper-local restaurants. Tourism and Hospitality Research, 18(3), 388-399. doi: 10.1177/1467358416666137 Tieman, M., & Hassan, F. H. (2015). Convergence of food systems: Kosher, Christian and Halal. British Food Journal. doi: 10.1108/BFJ-02-2015-0058 Güneş, E., Bayram, Ş. B., Özkan, M., & Nizamlıoğlu, H. F. (2018). Gastronomy four zero (4.0). International Journal of Environmental Pollution and Environmental Modelling, 1(3), 77-84. https://dergipark.org.tr/en/download/article-file/555347 |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 20 |
| Presentation / Jury | 1 | 10 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 40 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| 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 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 14 | |
| Presentation / Jury | 1 | 7 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 11 | |
| Final Exams | 1 | 15 | |
| 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 | |||||
| 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 | X | ||||
| 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 | X | ||||
| 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
