Prerequisites and co-requisites |
None |
Language of instruction |
Turkish |
Type |
Required |
Level of Course |
Associate |
Lecturer |
Lec. Onur Cevdet ALTUN |
Mode of Delivery |
Face to Face |
Suggested Subject |
None |
Professional practise ( internship ) |
None |
Objectives of the Course |
The development of gastronomic-conscious cooks that can respond to the needs, desires and expectations of guests with health, taste and aesthetic awareness is of great importance for the sustainable development of the country's tourism. It is the aim of the course to equip cook candidates with a historical perspective and to equip them with scientific and artistic dimensions and interpretation of the eating and drinking culture. The lesson is to seriously consider the importance of many aspects of food and eating - the friendship, culinary traditions, ethical, political, religious and economic aspects of eating a meal. Tells the history of the daily relationship of people to food in the early times and sheds light on the relationship between human food, food, and tourism |
Contents of the Course |
The course started with the introduction of some basic concepts such as food, cooking, kitchen, meals to students; The cultural meanings of food and how they affect what is renewed / defeated, the changes in meals, the changing times of mealtimes and drinking habits in the past, the evolution of cuisine and the tradition of hospitality. The course, which links history, culture and food by explaining how historical events affect what, why, and how they eat, reveals a multicultural approach to the relationship between basic historical events and how and why culinary traditions of different societies are influenced by these events. The content of the course is presented in detail in the content of the weekly course. |
# |
Subjects |
Teaching Methods and Technics |
1 |
Gastronomy and related concepts. |
Discussion, question-answer and lecture, case study |
2 |
Scientific and artistic dimensions of the gastronomy |
Discussion, question-answer and lecture, case study |
3 |
Tourist product, gastronomy as an element of charm and hospitality |
Discussion, question-answer and lecture, case study |
4 |
Gastronomy tourism and sustainable tourism development |
Discussion, question-answer and lecture, case study |
5 |
The development of eating habits and traditions. Religion, politics, economy, technology and eating and drinking relationship. Gastro-geography: The effect of climate, soil and seasons on eating and drinking. |
Discussion, question-answer and lecture, case study |
6 |
Social history of eating, drinking and eating cooked raw: Collecting and hunting. The first settlements and the birth of society. |
Discussion, question-answer and lecture, case study |
7 |
Farming: The history of meat, dairy products, cereals, vegetables, fruits, spices and deluxe foods. |
Discussion, question-answer and lecture, case study |
8 |
Midterm |
Question and Answers |
9 |
History and symbolic meanings of bread and wine. |
Discussion, question-answer and lecture, case study |
10 |
History of Anatolian culinary traditions and customs |
Discussion, question-answer and lecture, case study |
11 |
History of Anatolian culinary traditions and customs |
Discussion, question-answer and lecture, case study |
12 |
History of European culinary traditions and customs |
Discussion, question-answer and lecture, case study |
13 |
History of European culinary traditions and customs |
Discussion, question-answer and lecture, case study |
14 |
New trends in gastronomy |
Discussion, question-answer and lecture, case study |
15 |
|
|
16 |
Final Exam |
Question and Answers |