At the end of this course, the students; 1) Comprehends nutrients and non-nutrients. 2) Learns food groups. 3) Learns the types of food. 4) Understands the compatibility of nutrients. 5) Follows new developments about foods.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
Cultural processes in the formation of music, material cultures, musicology, ethnomusicology and social organization of music are taught in relation to the relationship between music and food.
COURSE CONTENTS
WEEK
TOPICS
1st Week
Basic Concepts: Music, culture and music culture
2nd Week
Beliefs about music and its origins
3rd Week
Learning and Transferring Music: Cultural processes
4th Week
Music Culture Model: Influence-execution-community-memory and history
5th Week
Main components in music culture
6th Week
Social organization of music: musician, composer, performer, listener and others
7th Week
Music and Various Subjects: History of music, musical style, theory, repertoire and analytical topics
8th Week
Midterm
9th Week
Material Culture of Music: Instruments, manuscripts and printed materials
10th Week
Musicology, ethnomusicology, cultural anthropology, ethnicity, ethnocentrism and cultural codes
11th Week
Folk music, art music, popular music concepts
12th Week
Links: Identity, gender, linguistics, meaning and music
13th Week
Structure in Music: Sound and time dimensions and concepts
14th Week
Universals of Music: Music as sound and time
15th Week
Final Exam
RECOMENDED OR REQUIRED READING
1. Slobin, M. & Titon, J. T. (2007). Bir Müzik Dünyası Olarak Müzik Kültürü(Çev. Okan M. Öztürk). Folklor/Edebiyat. 2. Cook, N. (1999). Müziğin ABC'si. Kabalcı Yayıncılık, İstanbul. 3. Güvenç, B. (1997). Kültürün ABC'si. Yapı Kredi Yayınları, İstanbul. 4. Edgar, A. & Sedwick, P. (2007). Kültürel Kuramda Anahtar Kavramlar. Açılım Kitap, İstanbul.
