Syllabus - Department of Industrial Design | İzmir University of Economics

FACULTY OF FINE ARTS AND DESIGN

Department of Industrial Design

GEHU 207 | Course Introduction and Application Information

Course Name
Turkish Cuisine Culture
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
GEHU 207
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Service Course
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives The aim of the course is to describe, Turkish food culture under the influence of Anatolian historical heritage in the context of historical, archaeological and intangible cultural heritage and to apply them in their academic and professional lives.
Learning Outcomes The students who succeeded in this course;
  • Can describe the economic, social and cultural dimensions of food.
  • Can explain the historical development of Turkish Cuisine.
  • Can interpret Turkish cuisine within an economic, social and cultural perspective.
  • Can interpret the complex structure of Turkish Cuisine.
  • Can discuss the globalizing food phenomenon.
  • Can evaluate the formation of different food systems in globalizing world.
Course Description This course describes and contains the Turkish cuisine culture, which is a synthesis, formed of historical, economic, political and social dynamics will develop students’ cultural awareness and professional vision and will prepare the ground for them to present their expertise in professional platforms in a more conscious and well-equipped manner.

 



Course Category

Core Courses
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
2 Paleolithic, Neolithic and Bronze Age Culinary Traditions in Anatolia Homeros, Odysseia, Azra Erhat-A.Kadir (çev.), Dünya Klasikleri, Can Sanat Yayınları, 2008
3 Archaic, Hellenistik and Roman Periods’ Cuisine Culture in Anatolia 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 Cuisine 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.,
7 Ottoman Period Cuisine Culture 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, 2016.Işın P.M., 2014 Bountiful Empire, A History of Ottoman Cuisine
8 Midterm
9 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
10 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.
11 Turkish Cuisine Culture and New Trends - I 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
12 Presentation
13 Presentation
14 Presentation
15 Review of the semester
16 Final Exam

 

Course Notes/Textbooks

Linda Civitello, Cuisine and Culture: A History of Food and

People, 3rd edition, Wiley Publishers, 2011.

Suggested Readings/Materials

A Taste of Thyme: Culinary Cultures of the Middle East, Sami Zubaida and Richard Tapper (eds.) 1994, ISBN 1860646034

 

Wheats Facts and Futures 2009, (eds) Dixon, et. Al., Mexico: CIMMYT, 2009, ISBN 978-970-648-170-2

 

Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011, ISBN 9780754694786

 

Encounters with Europe, 1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris,2007, ISBN 9781845112899

 

EVALUATION SYSTEM

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

Weighting of Semester Activities on the Final Grade
5
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
2
28
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
1
15
15
Presentation / Jury
1
7
7
Project
1
20
20
Seminar / Workshop
0
Oral Exam
0
Midterms
1
20
20
Final Exam
1
30
30
    Total
168

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

To be able to equipped with theoretical and practical knowledge of industrial design, and to apply it to a variety of products, services and systems from conventional industries to urban scale with innovative and sustainable approaches

2

To be able to communicate design concepts and proposals for solutions, which are supported with quantitative and qualitative data, to specialists and non-specialists through visual, written, and oral means

3

To be able to equipped with the related theoretical and methodological knowledge of engineering, management, and visual communication that is required for interdisciplinary characteristic of industrial design; and to collaborate with other disciplines, organizations, or companies

4

To be able to equipped with the knowledge of history and theory of design, arts and crafts; and culture of industrial design

5

To be able to equipped with social, cultural, economic, environmental, legal, scientific and ethical values in the accumulation, interpretation and/or application of disciplinary information and to employ these values regarding different needs

6

To be able to develop contemporary approaches individually and as a team member to solve today’s problems in the practice of industrial design

7

To be able to define design problems within their contexts and circumstances, and to propose solutions for them within the discipline of industrial design considering materials, production technologies and ergonomics

8

To be able to use digital information and communication technologies, physical model making techniques and machinery, at an adequate level to the discipline of industrial design

9

To be able to employ design research and methods within the theory and practice of industrial design

10

To be able to recognize the need and importance of a personal lifelong learning attitude towards their chosen specialization area within the industrial design field

11

To be able to collect data in the areas of industrial design and communicate with colleagues in a foreign language ("European Language Portfolio Global Scale", Level B1)

12

To be able to speak a second foreign language at a medium level of fluency efficiently

13

To be able to relate the knowledge accumulated throughout the human history to their field of expertise

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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