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SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

CLM 211 | Course Introduction and Application Information

Course Name

Turkish Cuisine Culture

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 211	Fall	3	0	3	4

Prerequisites	None
Course Language	English
Course Type	Required
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Group Work Lecture / Presentation
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr. Gör. Dr. Ayşegül SELÇUKİ UYSAL
Assistant(s)	-

Course Objectives	This course aims to expand knowledge of students about Turkish food culture and apply that knowledge to their academic and professional lives.
Learning Outcomes	The students who succeeded in this course; Describe economic, social and cultural aspects of food Explain the historical development of Turkish cuisine Examine Turkish cuisine within an economic, social and cultural perspective Describe the complex structure of Turkish cuisine Discuss globalizing food phenomenon Evaluate different systems of food in the globalizing world
Course Description	In this course, it will be explained that Turkish cuisine is a result of its mixture between historical, economic, political and social dynamics. In this direction, students will be more conscious and equipped by increasing their cultural awareness and professional visions while revealing their expertise in professional platforms.
Related Sustainable Development Goals

Course Category	Core Courses	X
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week	Subjects	Related Preparation
1	Introduction to the Course	Description of the course and the content of the course
2	Paleolithic, Neolithic and Bronze Age Culinary Traditions in Anatolia	Homeros, Odysseia, Azra Erhat-A.Kadir (çev.), Dünya Klasikleri, Can Sanat Yayınları, 2008 Graff, S. R. (2020). Archaeology of Cuisine and Cooking. Annual Review of Anthropology, 49(1)
3	Archaic, Hellenistic and Roman Periods Culinary Traditions	Dalby A.-Graigner S. Antik Çağ Yemekleri ve Yemek Kültürü, Homer Kitabevi, 2001 Kimberly B. Flint-Hamilton, “Legumes in Ancient Greece and Rome: Food, Medicine, or Poison?”, Hesperia: The Journal of the American School of Classical Studies at Athens, Vol. 68, No.3 (Jul. - Sep., 1999), pp. 371-385, American School of Classical Studies at Athens, Wim Van Neer a,b, *, S. Thomas First archaeozoological evidence for haimation, the ‘invisible’ garum Parker Journal of Archaeological Science 35 (2008)
4	Byzantine Culinary Culture	Andrew Dalby. Tastes of Byzantium: The Cuisine of a Legendary Empire. I. B. Tauris, London, 2010. Feast Fast or Famine, Food and Drink in Byzantium, Mayer W. and Trzcionka (eds.), 2017, Brill
5	Cuisine Culture in Central Asian Turks before and after Islam	Sami Kılıç Ali Albayrak İslamiyetten Önce Türklerde Yiyecek Ve İçecekler Turkish Studies - International Periodical For The Languages, Literature And History Of Turkish Or Turkic Volume 7/2 Spring 2012, P.707-716 Ankara Güler, S. (2010). “Türk Mutfak Kültürü ve Yeme İçme Alışkanlıkları”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, s.26-63. Yemek Kitabı Tarih-Halkbilimi-Edebiyat M. Sabri Koz (der.), 2008 Üstün, Y., 2009, Eski Bir Türk İçeceği: Kımız (Koumiss) . Türklük Bilimi Araştırmaları , (26) , 247-255.
6	First Appearance of Turks in Anatolia, Seljuks and Principates’ Cuisine Culture	Akin, G., Özkoçak, V., Gültekin T., 2017, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi Konferans Sunumu. Haşim Şahin “Cuisine during the Turkish Seljuk and Principalities Eras” (eds.) Özge Samancı, Arif Bilgin, in Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 s. 39-55
7	Ottoman Period Cuisine Culture	“Ottoman Palace Cuisine of the Classical Period” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 s. 71-91. Arif Bilgin Saraydan Düğüne Fatih Dönemi Sofraları, Fatih Sultan Mehmed Han ve Dönemi, Dr. Ayşe Bilge Zafer (ed.), Bursa Osmangazi Belediyesi Yayınları, Işın P.M., 2014 Bountiful Empire, A History of Ottoman Cuisine
8	Ottoman Period Cuisine Culture	Işın P.M., 2014 Bountiful Empire, A History of Ottoman Cuisine http://www.muslimheritage.com/article/ottoman-palace-cuisine-classical-period http://www.turkish-cuisine.org/historical-development-1/ottoman-period-176/ottoman-kitchen-organization-179.html Arif Bilgin “Ottoman Palace Cuisine of the Classical Period” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 s. 71-91
9	Midterm
10	Ottoman Period Cuisine Culture	Özge Samancı Geç Dönem Osmanlı Saray Mutfak Kültüründe Ziyafetler Ve Yemekler Osmanlı’da Mimari, Sanat Ve Yemek Kültürü Editörler: Mükerrem Bedizel Zülfkar-Aydın & Ravza Aydın, Osmanlı’da Mimari, Sanat Ve Yemek Kültürü Editörler: Mükerrem Bedizel Zülfkar-Aydın & Ravza Aydın, 2018
11	Republican Period Turkish Cuisine Culture	https://encyclopedia.1914-1918-online.net/article/post-war_economies_turkey Özge Samancı Images, perceptions and authenticity in Ottoman-Turkish cuisine, in Food Heritage and Nationalism in Europe, Ilaria Porciani (ed.),2019, Routledge Publication, Part II, 155-171. Güler, S. (2010). “Türk Mutfak Kültürü ve Yeme İçme Alışkanlıkları”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, s.26-63. Marie Hélène-Sauner "The way to the heart is through the stomach" Culinary Practices in Contemporay Turkey (eds.) Özge Samancı, Arif Bilgin, in Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 p. 261-279
12	Turkish Cuisine Culture and New Trend	Defne Karaosmanoğlu, “Surviving the Global Market”, Food, Culture & Society, Vol. 10 , Iss. 3, 2007, 425-448. Yemek Kitabı Tarih-Halkbilimi-Edebiyat M. Sabri Koz (der.), 2008
13	Presentation
14	Presentation
15	Review of the Semester
16	Final Exam

Course Notes/Textbooks

Turkish Cuisine Özge Samancı, Arif Bilgin (eds.), Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008, ISBN 978-9751733771
Linda Civitello, Cuisine and Culture: A History of Food and People, 3rd edition, Wiley Publishers, 2011

Suggested Readings/Materials

G., Kut, T. (2015). Melceü’t Tabbahin Aşçıların Sığınağı. Yazar Mehmet Kamil. İstanbul: Türkiye Yazma Eserler Kurumu Başkanlığı Yayınları, Pasifik Ofset.
Akin, G., Özkoçak, V., Gültekin T., 2017, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi Konferans Sunumu.
Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011, ISBN 9780754694786

EVALUATION SYSTEM

Semester Activities	Number	Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques	-	-
Portfolio
Homework / Assignments
Presentation / Jury	1	10
Project	1	20
Seminar / Workshop
Oral Exams
Midterm	1	30
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	3	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

ECTS / WORKLOAD TABLE

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	14	1	14
Field Work			0
Quizzes / Studio Critiques	-	-	0
Portfolio			0
Homework / Assignments			0
Presentation / Jury	1	10	10
Project	1	15	15
Seminar / Workshop			0
Oral Exam			0
Midterms	1	15	15
Final Exam	1	18	18
		Total	120

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#	Program Competencies/Outcomes		* Contribution Level
#	Program Competencies/Outcomes		1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts		-	X	-	-	-
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		-	-	-	-	-
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		-	-	-	-	-
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

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