Course Name | Fine and Applied Arts from the Ottoman Era to Contemporary Turkey |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
GEAR 220 | Fall/Spring | 3 | 0 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Service Course | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | DiscussionCase StudyQ&ALecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The course aims to introduce the history of Turkish visual culture from the earliest days of the Ottoman Empire up to the present; to make students familiar with the most important concepts, objects and figures of this history; to present a critical approach to the study of Turkish culture |
Learning Outcomes | The students who succeeded in this course;
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Course Description | The course will focus on three phases of Turkish culture. The Ottoman era - from its beginning, showing various influences such as Persian Selcuk and Byzantine - up to the effective dissolution of the empire including late court artistic expressions. The Modernist period - examining the influence of internationalist styles in the 19th and 20th centuries from the development of a Turkish impressionist movement, through the republican period and up to the late formalism of the 60s and 70s. The contemporary period - examining the advent of conceptual art in Turkey, the development of contemporary art institutions and the manner in which major contemporary issues have influenced current art practice in Turkey. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to the class. | None |
2 | Lecture 1. An examination of early Turkic art in Central Asia. The Seljuks of Rum The golden era of Ottoman culture Mimar Sinan. Iznik ceramics. | Ottoman Civilization 2. Edited by Halil Inalcik and Günsel Renda. Turks 600-1600. The book of the Exhibition The Royal Academy of Arts London 2008 ISBN: 978-903973-56-1 Ottoman Civilization 2. Edited by Halil Inalcik and Günsel Renda. Turks 600-1600. The book of the Exhibition The Royal Academy of Arts London 2008 ISBN: 978-903973-56-1 |
3 | Lecture 2. Opening up to European influences. The Tulip period and Ottoman baroque. | The City's Pleasures: Istanbul in the 18th Century. Shirine Hamadeh. University of Washington Press. 2009 ISBN: 9780295986678 0295986670 |
4 | Lecture 3. The Turkish courts integration into the Beaux Art culture of Europe. Turkish Orientalism. Turkish Art Nouveau. The development of traditional art schools and museums in the 19th century. | |
5 | Lecture 4. Early stirrings of modernist culture in Turkey. Turkish Impressionists and links with European movements. The early republic and its cultural relationship to the Ottoman past. Defining a new direction. | SUBMIT 1 NUMBER FILM / DOCUMENTARY REVIEW (QUIZZES) |
6 | STUDENT SLIDE EXAMINATION 01 (MIDTERM), 1 hour | |
7 | Lecture 5. Modernist Turkish artists and social realism. | New Works New Horizons Istanbul Modern Museum Book of the exhibition 2009 Çağdaş Türk Sanati. Sezer Tansuğ Remzi Kitabevi 2008 ISBN: 978-975-6167-37-3 |
8 | Lecture 6. Modernist Turkish artists, formalism, abstraction and postmodernism. | |
9 | STUDENT PRESENTATIONS 01 | |
10 | STUDENT SLIDE EXAMINATION 02 (MIDTERM), 1 hour | |
11 | Lecture 7. The development of the contemporary art institutions in Turkey. | SUBMIT 1 NUMBER FILM / DOCUMENTARY REVIEW (QUIZZES) Unleashed: Contemporary Art from Turkey. Edited by Hossein Amirsadeghi 2009 ISBN: 978-0-500-97702-6 New Works New Horizons Istanbul Modern Museum Book of the exhibition 2009 Çağdaş Türk Sanati. Sezer Tansuğ Remzi Kitabevi 2008 ISBN: 978-975-6167-37-3 |
12 | Lecture 8. Turkey and conceptual Art. | |
13 | Lecture 9. Contemporary art in Turkey and socio\polıtical issues. Identity gender and institutional critique. | SUBMIT 1 NUMBER FILM / DOCUMENTARY REVIEW (QUIZZES) |
14 | STUDENTS PRESENTATIONS 02 Artists’s talk | |
15 | Semester Review | |
16 | FINAL EXAM |
Course Notes/Textbooks | Books list above, power point presentations and tutorials on the website |
Suggested Readings/Materials | Ottoman Civilization 2. Edited by Halil Inalcik and Günsel Renda. Turks 600-1600. The book of the Exhibition The Royal Academy of Arts London 2008 ISBN: 978-903973-56-1 Unleashed: Contemporary Art from Turkey. Edited by Hossein Amirsadeghi 2009 ISBN: 978-0-500-97702-6
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Semester Activities | Number | Weigthing |
Participation | 1 | 5 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | 2 | 10 |
Portfolio | ||
Homework / Assignments | 1 | 15 |
Presentation / Jury | ||
Project | 2 | 10 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 2 | 30 |
Final Exam | 1 | 30 |
Total |
Weighting of Semester Activities on the Final Grade | 8 | 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 | 0 | ||
Field Work | |||
Quizzes / Studio Critiques | 2 | 5 | |
Portfolio | |||
Homework / Assignments | 1 | 8 | |
Presentation / Jury | |||
Project | 3 | 7 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 2 | 9 | |
Final Exams | 1 | 10 | |
Total | 115 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | |||||
5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | |||||
6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | |||||
7 | Having professional and ethical awareness, | |||||
8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
12 | Being able to speak a second foreign language at intermediate level. | |||||
13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest