COURSE UNIT TITLE

: HISTORY OF COOKING AND GASTRONOMY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0012 HISTORY OF COOKING AND GASTRONOMY ELECTIVE 2 0 0 3

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School
Catering Services Programme
Tourism and Hotel Management
Civil Aviation Management

Course Objective

Course aims to tell the story of man s relationship with food from earliest times to the present day by taking seriously the idea that food matters, and that the many aspects of eating - table fellowship, culinary traditions, the aesthetic, ethical and political dimensions of food - are important and complex, and throw light on our relationship to food.

Learning Outcomes of the Course Unit

1   Define the concepts relating gastronomy.
2   Explains the links between gastronomy, hospitality and tourism.
3   Explain and give examples to the economic, socio-cultural and ecological importance of food.
4   Explain and give examples to the links between religion and food ; the nature of the relationship between food and spirituality, or food and sin.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Gastronomy and Related Concepts
2 Artistic and Scientific Dimensions of Gastronomy
3 Gastronomy as a Tourist Product (an Attraction) and as a Dimension of Hospitality Industry
4 Gastronomic Tourism and Gastronomic Tourism Development
5 Development of Eating Habits and Customs. The relation between Food, and religion, politics, economy, technology. Gastro-geography: The influence of climate, soil and seasons on eating.
6 The social history of eating from raw to cooked: Gathering and hunting. First settlements and the birth of society.
7 Midterm exam
8 Farming: The history of meat, dairy products, grains, vegetables, fruits, spices and luxury food
9 The history of food preservation and its influence on social life.
10 The history of bread and wine and their symbolic meanings
11 The examination of national food cultures and a general framework
12 The history of Turkish cuisine customs and traditions
13 The history of European cuisine customs

Recomended or Required Reading

Harrison A.F. Gastronomy, New Horizan Books. Sussex, 1982.
Cracnel and Nobis, Practical, Professional Gastronomy, Macmillan, London, 1985.
Tannahill, Reay, Food in History, Penguin Books, London, 1988.
Cracnel and Nobis, Practical, Professional Gastronomy, Macmillan, London, 1985.
Tannahill, Reay, Food in History, Penguin books, London, 1988.
Civitello Linda, Cuisine and Culture: A History of Food and People, 2nd Edition April 2007, ISBN 978-0-471-74172-5
Rebora Giovanni, Çatal Kültürü: Avrupa Mutfaginin Kisa Tarihi, Kitap Yayinevi,2003, Istanbul.
Phyllis Pray Bober, Antik ve Orta çagda Yemek Kültürü, Sanat, Kültür ve Mutfak, 2003, Istanbul
Ilhan, Ibrahim, Gastronomi: Beslenme Bilimi ve Sanati, Ders Notlari

Planned Learning Activities and Teaching Methods

face to face teaching and question-answer.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + FIN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

to be anounced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

nihan.gogus@deu.edu.tr

Office Hours

to be anounced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 2 24
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Preparations before/after weekly lectures 12 2 24
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 76

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.11
LO.21
LO.31
LO.41

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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