TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	1
SEMESTER	First Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Assistant Professor Tulga Albustanlıoğlu
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Define and explain the concepts related to gastronomy. 2) Understands the connection between gastronomy, tourism and hospitality industry. 3) Understands the economic, social, cultural, environmental and religious importance of food. 4) Understand the meaning and importance of food in different beliefs and cultures.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Developments in nutrition and food culture from ancient times to the present day, the birth of refined cuisine and the process of commercialization, the effects of social, political and economic developments throughout history on cuisine, culinary and nutritional trends that have emerged from the Middle Ages to the present day, periodic conditions are considered within the framework.
COURSE CONTENTS	WEEK TOPICS 1st Week Gastronomy and related concepts 2nd Week Scientific and artistic dimensions of gastronomy 3rd Week Gastronomy as an element of touristic product, attraction and hospitality 4th Week Gastronomy tourism and sustainable tourism development 5th Week Development of eating and drinking habits and traditions. The relationship between religion, politics, economy, technology and food and drink. Gastro-geography: Climate, soil and seasons 6th Week The social history of eating, drinking and food from raw to cooked: Gathering and hunting. First settlements and the birth of society 7th Week Farming: Meats, dairy, grains, vegetables, fruits. 8th Week Midterm 9th Week History of food preservation and its effects on social life 10th Week Bread history and symbolic meanings 11th Week A general framework for examining national eating and drinking cultures 12th Week History of Turkish culinary traditions and customs 13th Week History of Middle Eastern culinary traditions 14th Week History of European culinary traditions 15th Week Final
RECOMENDED OR REQUIRED READING	1. Harrison A.F. (1982). Gastronomy. New Horizan Books Sussex. 2. Gürsoy, D. (2014). Deniz Gürsoy'un Gastronomi Tarihi. Oğlak Yayınları, İstanbul.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Case Study,Practice,Presentation,Questions/Answers,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 50 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2,5 2,5 Preparation for Quiz 1 2 2 Individual or group work 5 8 40 Preparation for Final exam 2 10 20 Course hours 14 3 42 Preparation for Midterm exam 2 6 12 Laboratory (including preparation) 14 0 0 Final exam 1 2,5 2,5 Homework 4 4 16 Total Workload 137 Total Workload / 30 4,56 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No