Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS005

Course Name:

Sociology of Food

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Lecturer(s):

Tangör TAN-Ekrem SALTIK

Course Assistants:

Course Objective and Content

Course Objectives:

In this course, we will explore current transformations in the food systems and cultures of World under conditions of globalization & localization. Scholars have examined agriculture and the role of food in society from the distinct perspectives of their particular academic disciplines. This course,in contrast, unites agriculture, food, nutrition, and health by addressing how these otherwise distinct disciplines affect and are affected by social institutions. Sociology is based on the premise that human activities including food production and consumption are influenced by social groups and institutions, are therefore not immutable, and can be changed. Its method is to question how and why social groups and institutions work the way they do.

Course Content:

To consider food and cuisine sociologically with its economic, environmental and political dimensions, geographical conditions where food is grown, cultural differences, economic differences, distribution of food, production, consumption, dietary habits, traditions, beliefs of societies, ethnic differences, how different social and historical conditions shape food consumption patterns, and temporal, spatial and hierarchical transformations/changes of eating and drinking, industrial development, the rise of the industry and the changes in the culinary culture

Learning Outcomes

The students who have succeeded in this course;
1) Identify key aspects of the food systems and cultures of the World.
2) Describe distinctive aspects of urban life, culture, and media in general.
3) Apply theoretical concepts of systems thinking, cultural analysis, urban studies, sociology, anthropology and food studies.
4) Analyze demographic and market data about produce, people, and identity.
5) Describe and apply conceptions of class, race, ethnicity and gender to questions of commensality and hierarchy.
6) Support the development of research and problem solving skills through course assignments and assessment.
7) Identify and apply key intersectional concepts to World’s food systems and food ways in historical, contemporary and future contexts.
8) Decide whether and how to improve the dietary intake of individuals and populations.
9) Work to change aspects of food systems and select particular methods, strategies, and tactics.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction and Overview: Overview and introduction to the course, to one another, to the instructor and to the learning materials and activities.
2)	Food ways: We will describe and analyze food and growing practices in relation to geography and everyday human sensory identifications and to consider how food ways change over time in Turkey and in the World
3)	Food society and social change; food insecurity; eating and ritual; eating and identities; and instructional materials / Quiz 1: A perspective that challenges students to think critically about issues and dilemmas involving food production, food consumption behaviours, and nutritional outcomes as in society.
4)	Making the Cities in Global: The Powers and Pleasures of Consumption / Quiz 2 Considering the senses in the narrow, medium and broad registers we lay a foundation for analyzing cities as global markets such as İstanbul, Ankara, New York, Buenos Aires, New York, Tokyo, Singapore as a site of consumption. We pick up the theme of globalization and the circulation of food commodities and the impact this change in world commerce enabled for the senses, the growth of urban environments, social relationships and geographies of food production and consumption.
5)	Production of Food according to Geographical and Topographical Desings in Global / Quiz 3 An understanding of how & why food is producing according to landscapes, what is the agricultural outcomes
6)	Introduction of Rural Sociology / Sociology of Agriculture and Food Systems / Quiz 4 Farm Actors: Understanding of the crucial importance of as a farmer & peasant into the food production systems.
7)	Local Communities of Food To identify local community food initiatives such as community kitchens, outdoor farmers markets, community gardens, food co-ops etc.
8)	The Importance of Local Farmer Markets & Cooperatives Guest lecturer: Güher Tan Analyzing four biggest local open air farmers market in Turkey: Nazilli Thursday, Tire Tueasday, Ödemiş Saturday, Karacasu Monday markets.
9)	Hunger and Food Justice: “A place at the table” documentary Discussing a documentary about that investigates incidents of hunger experienced by millions of Americans and proposed solutions to the problem.
10)	Climate Change and the Future of Food Understanding of how climate change threatens the World’s Food supply, re-evaluation of land use and agriculture worldwide as well as consumer behavior, shift the diets of nations, how diet changes will effect people food culture.
11)	“Cooked” documentary by Michael Polland Discussing a documentary about that the history of food preparation and how cooking plays an enormous role in cultural tradition and connection. *This four-part Netflix documentary series by Michael Pollan (author of The Omnivore’s Dilemma and one of our top 50 food activities.)
12)	Differences and Similarities of Food Habits according to culture, beliefs, traditions, behaviours in Anatolia / Guest Speaker: Nilhan Aras (Food Reseracher & Chief in editor of Gastro Magazine) Determining of food habits according to different societies, cultures, beliefs and traditions.
13)	Stable Foods around the World: Rice, Wheat, Barley, Rye, Potato, Corn Understanding of how stable food of nations does effects and shapes their production & consumption culture.
14)	Term Project Reviews Term Project discussing section

Sources

Course Notes / Textbooks:

Aşağıda yer alan çeşitli kaynaklardan derlenmiş ders notları

References:

1. Bobrow-Strain, Aaron. 2013. White Bread: A Social History of the Store-Bought Loaf. Boston, MA: Beacon Press.
2. Saklı, A.R. (2008). Türk Çayının Dünü ve Bugünü, Kaknüs Yayınları, İstanbul. ISBN 978 – 975 – 256 – 188 –
3. Koşay, Z.H.,Ülkücan, A. (2011). Anadolu Yemekleri ve Türk Mutfağı, Çiya, İstanbul.
4. Counihan, Carole and Penney Van Esterick, eds. 2012. Food and Culture: A Reader, 3rd
ed. New York: Routledge.
5. Food for the City, NAi Publishers, Netherlands. ISBN 978 – 90 – 5662 – 854 – 3, NAi Publishers, (2012).
6. Yıldırım, F. (2008). Zeytin Yetiştiriciliği, Çiftçi Eğitimi ve Yayım Şube Müdürlüğü, Manisa. ISBN: 978 – 975 – 585 – 936 – 1
7. Tolkien, J.R.R., (1993). The Lord of the Rings Triology, Houghton Miffin, Boston
8. Demirtaş, M. (2008). Osmanlıda Fırıncılık 17. Yüzyıl, Kitap Yayınevi, ISBN 978 – 605 – 105 – 002 – 7
9. Önal, N. E. (2010). Anadolu Tarımının 150 Yıllık Öyküsü, Yazılama, İstanbul. ISBN 978 – 605 – 5892 – 34 – 0
10. Mater, S. (2011). Türkiye Deniz Balıkları Atlası, Ege Üniversitesi Yayınları, İzmir. ISBN 978 – 975 – 483 – 546 – 5
11. Geldiay, R. (2009). Türkiye Tatlısu Balıkları, Ege Üniversitesi Yayınları, İzmir. ISBN 978 – 975 – 483 – 731 – 5
12. Kıpçak, C., Nouruzhan H., Türkistanlı S., (1951) Türkiye’nin Zirai Bünyesi, Türkiye Şeker Fabrikaları A.Ş. Yayınları No:20, İstanbul.
13. Resimli Türkiye Florası, Cilt 1 ve Cilt 2, İstanbul 2014, ISBN 978 – 605 – 332 – 220 – 7
14. Gobbetti M., Handbook on Sourdough Biotechnology, Springer; 2013 edition, ISBN 978 – 148 – 999 – 18 – 98
15. The Fig: Its History, Culture, and Curing, With a Descriptive Catalogue of the Known Varieties of Figs, Forgotten Books (April 22, 2017)
16. The Sociology of Food and Agriculture, Routledge Published February 10, 2016
17. K. Çağlar, Yenal Z., Bildiğimiz Tarımın Sonu, İletişim Yayınevi, İstanbul
18. Wright C.A., A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, William Morrow Cookbooks (October 20, 1999)
19. Carolan M., The Real Cost of Cheap Food (Routledge Studies in Food, Society and the Environment), Earthscan Publications Ltd.; 1 edition (September 2011)
20. Murcott A., Introducing the Sociology of Food and Eating, Bloomsbury Academic (March 21, 2019)
21. Zohary D., Maria H., Weiss E., Domestication of Plants in the Old World: The origin and spread of domesticated plants in Southwest Asia, Europe, and the Mediterranean Basin, Oxford University Press; 4 edition (December 1, 2013)

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8	9
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	2
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	2
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	2
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	2
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	2
6)	Dominates the terminology of food and beverage.	2
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	2
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	2
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	3
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	2
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	2

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	4	% 60
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Midterms	1	40			40
Final	1	60			60
Total Workload					100