CLM 232 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

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&A Lecture / Presentation
National Occupation Classification	-
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; Specify the concept and history of gastronomy and important transformations in the field. Explain new trends and developments in the field of gastronomy. Exemplify the effects of changes on businesses in the food and beverage industry as a result of trends in the field of gastronomy. Discuss the effects of new trends in gastronomy on consumer behavior in the context of gastronomy tourism. Discuss the reflections of new trends in gastronomy in the context of sustainability, climate, and environment.
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

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

Week	Subjects	Related Preparation
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: Carbon Footprint, Water Footprint, Carbon Labeling 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 Exams
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
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	1	14	14
Presentation / Jury	1	7	7
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	2	11	22
Final Exam	1	15	15
		Total	120

#	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	-	-	-	-	-
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	-	-	-	-	-