COURSE UNIT TITLE

: FOOD AS A THEME IN FINE ARTS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0021 FOOD AS A THEME IN FINE ARTS 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

The aim of this course is to develop an understanding of how the theme of food itself or subjects related to it have been used in fine arts as main themes, as titles, as background scenes, as details and accessories or as lied-motifs throughout history. Although it reviews the subject from the point of view of all fine arts in general shortly, it focuses on literature and the cinema in particular. It seeks to illustrate this with the help of examples from both Turkish sources and World pieces. Also exmaning the reflection of culinary culture to art.

Learning Outcomes of the Course Unit

1   To improve their insight about the deeper meaning, both physically and culturally, of all food items and rituals.
2   They learn how the relationship between culinary culture and arts impact the artistic trends.
3   The habit of reading in the area of food culture
4   At the end of this course, students will understand the facts affecting the relationship between culinary arts.
5   To develop an understanding of the influence that food and the culture around it have on the creation of fine arts;
6   Obtaining information about the artistic process, evaluation, and implementation skills on recording.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Definition of the concept of fine arts. The comparison of "Art" and "Craft"concepts. The place of "Food Art" among the other arts.
2 The food concept and foodstuffs as a form of expression in the arts.
3 Music and food - relationship analysis and sample concerts
4 Literature and food; The use of food concept in the language. Notification of the works to be read from the current literature.
5 The food in the oral literature, mythology, fairy tales, stories of Dede Korkut, folk literature, fables, comics
6 Masnavi, Seyahatname, the Divan Literature, Turkish and world poetry
7 Midterm exam
8 Masnavi, Seyahatname, the Divan Literature, Turkish and world poetry
9 Theater, novels, short stories, memoirs - World literature
10 Discussing the works that have been read from the current literature
11 Movie and food; the form of cinema reflections of food; cult films; important directors
12 Monitoring and analysis of a film from Turkish cinema which contains Food culture/ concept / story film containing food and drink
13 Monitoring and analysis of a film from World cinema which contains Food culture/ concept / story film containing food and drink

Recomended or Required Reading

Food in Painting, Kenneth Bendiner, Reaktion Books, 2004
Sanat Kültür ve Mutfak, Phyllis Pray Bober, Kitap Yay. 2003
Pots and Pans or Studies in Still Life Painting, Arthur Edwin Bye, Princeton Uni. Press.
Still Life, Norbert Schneider, Taschen, 1990
Food and Art in Renaissance Italy, John Varriano, Univ. Of California Pres. 2009
Matters of Taste, Donna Barnes-Peter Rose, Syracuse Uni. Pres. 2002
Additional Books:
Klasik Yunan Mitolojisi, Dede Korkut Hikayeleri, 1001 Gece Masalları, Keloğlan Masalları, Andersen Masalları, Grimm Kardeşlerden Masallar, Mesnevi (Mevlana), Seyahatname (Evliya Çelebi), Nasrettin Hoca Fıkraları, La Fontain Masalları,, Ezop Masalları, Chauser (Canterburyy Öyküleri), Shakespeare, J. Austen, C. Dickens, E. Hemingway, H.de Balzac, M. Cervantes, Dante, A. Chekov, Sait Faik, Ahmet Rasim, Hüseyin Rahmi Gürpınar, Tomris Uyar, Füruzan, Selim Ileri, Leyla Erbil den alıntılar.

Planned Learning Activities and Teaching Methods

Lectures, video impressions about the true facts and circumstances related to the subjects, assignments, presentations and by following the current researches through the study of academic papers on the subject.

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.111
LO.21
LO.31
LO.41
LO.51
LO.61

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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