Information Package / Course Catalogue
POLS 334 Food, Politics and Society
MEF University
Degree Programs
Psychology
General Information For Students
Diploma SupplementErasmus Policy Statement
Psychology
Bachelor Length of the Programme: 4 Number of Credits: 240 TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF: Level 6

Ders Genel Tanıtım Bilgileri

School/Faculty/Institute Faculty of Economics, Administrative and Social Sciences
Course Code POLS 334
Course Title in English Food, Politics and Society
Course Title in Turkish Gıda, Siyaset ve Toplum
Language of Instruction EN
Type of Course Flipped Classroom
Level of Course Seçiniz
Semester Fall
Contact Hours per Week
Lecture: 3 Recitation: 0 Lab: 0 Other: 1
Estimated Student Workload 120 hours per semester
Number of Credits 5 ECTS
Grading Mode Standard Letter Grade
Pre-requisites None
Expected Prior Knowledge none
Co-requisites None
Registration Restrictions Only Undergraduate Students
Overall Educational Objective To grasp a multi-disciplinary perspective of contemporary realm of food and politics
Course Description Food is central to our daily lives, yet it is often only considered of peripheral interest to the study of politics and society. In fact, culinary traditions have been a focal point of modern social theory since the beginning of industrial revolution. From Adam Smith to Mary Douglas, major thinkers have used key concepts such as identity, exchange, culture and class to explain the modern food system and incorporated food systems as a product of major political interests. This course offers political, economic and sociological approaches and examines food in relation to several topics including identity, politics, global institutions, and social inequalities. It questions how global/local politics and what we eat is related by placing food at the center of the debate. Embracing an interdisciplinary approach, Food, Politics and Society aims to provide the students with both theoretical and case-based issues related to contemporary realm of politics of food in which not only sociologist and political scientists but also policy-makers, economists, environmentalists, civil society platforms seek to contribute.
Course Description in Turkish Yemek hayatımızın merkezinde olan ancak çoğu zaman siyaset ve toplum ilişkisinde gözardı edilen olgulardan biridir. Oysa ki, yemek kültürleri ve gelenekler Endüstriel Devrim’den beri modern sosyal teorinin önemli bir unsuru olagelmiştir. Adam Smith’ten Mary Douglas’a bir çok düşünür, kimlik ve kültür gibi kavramları modern toplumların yemek ile ilişkisinin politik çıkarların bir sonucu olduğunu göstermek için kullanmışlardır. Bu ders, politik, ekonomik ve sosyolojik perspektiflerle kimlik, politika, küresel organizasyonlar ve sosyal eşitsizlik gibi kavramların yemek ile olan ilişkisini ortaya koymaktadır. Bunun yanında küresel ve yerel politikaların yanı sıra yemekle kurulan ilişkiyi yemeği merkeze alarak sorgulamaktadır. Ders, disiplinlerarası bir bakışaçısı benimseyerek öğrencilerin günümüzde yemek, politika ve toplum ilişkisinin sadece sosyolog ve siyaset bilimciler tarafından değil politikacılar, ekonomistler, çevreciler ve sivil toplum örgütleri tarafından da şekillenen teorik çerçevesini içselleştirmelerini ve bu çerçeveyi güncel örneklerle kapsamlı bir şekilde tartışabilmelerini amaçlamaktadır.

Course Learning Outcomes and Competences

Upon successful completion of the course, the learner is expected to be able to:
1) Comprehend theoretical framework in relation to food and politics
2) Discuss politics of food an interdisciplinary outlook including political science, sociology and political economy
3) Support the theoretical framework with current examples.
4) Be more interested in issues related to food and engage with the food and politics relationship in their daily lives.
Program Learning Outcomes/Course Learning Outcomes 1 2 3 4
1) Thorough knowledge of the major concepts, theoretical perspectives, empirical findings, and historical trends in psychology.
2) Understanding of and ability to apply essential research methods in psychology, including research design, data analysis, and data interpretation.
3) Competence to use critical and creative thinking, skeptical inquiry and a scientific approach to solving problems related to behavior and mental processes.
4) Understanding and ability to apply psychological principles, skills and values in personal, social, and organizational contexts.
5) Ability to weigh evidence, to tolerate ambiguity, and to reflect other values that underpin psychology as a discipline.
6) Internalization and dissemination of professional ethical standards.
7) Demonstration of competence in information technologies, and the ability to use computer and other technologies for purposes related to the pursuit of knowledge in psychology and the broader social sciences.
8) Skills to communicate the knowledge of psychological science effectively, in a variety of formats, in both Turkish and in English (in English, at least CEFR B2 level).
9) Recognition, understanding, and respect for the complexity of sociocultural and international diversity.
10) Recognition for the need for, and the skills to pursue, lifelong learning, inquiry, and self-improvement.
11) Ability to formulate critical hypotheses based on psychological theory and literature, and design studies to test those hypotheses.
12) Ability to acquire knowledge independently, and to plan one’s own learning.
13) Demonstration of advanced competence in the clarity and composition of written work and presentations.

Relation to Program Outcomes and Competences

N None S Supportive H Highly Related
     
Program Outcomes and Competences Level Assessed by
1) Thorough knowledge of the major concepts, theoretical perspectives, empirical findings, and historical trends in psychology. N
2) Understanding of and ability to apply essential research methods in psychology, including research design, data analysis, and data interpretation. N
3) Competence to use critical and creative thinking, skeptical inquiry and a scientific approach to solving problems related to behavior and mental processes. H Exam,HW,Participation
4) Understanding and ability to apply psychological principles, skills and values in personal, social, and organizational contexts. N
5) Ability to weigh evidence, to tolerate ambiguity, and to reflect other values that underpin psychology as a discipline. N
6) Internalization and dissemination of professional ethical standards. N
7) Demonstration of competence in information technologies, and the ability to use computer and other technologies for purposes related to the pursuit of knowledge in psychology and the broader social sciences. N
8) Skills to communicate the knowledge of psychological science effectively, in a variety of formats, in both Turkish and in English (in English, at least CEFR B2 level). N
9) Recognition, understanding, and respect for the complexity of sociocultural and international diversity. S Participation
10) Recognition for the need for, and the skills to pursue, lifelong learning, inquiry, and self-improvement. S HW,Participation
11) Ability to formulate critical hypotheses based on psychological theory and literature, and design studies to test those hypotheses. N
12) Ability to acquire knowledge independently, and to plan one’s own learning. S Exam,HW
13) Demonstration of advanced competence in the clarity and composition of written work and presentations. H Exam,HW
Prepared by and Date ANNA MARIA BEYLUNİOĞLU , January 2024
Course Coordinator CANSU GÜLEÇ
Semester Fall
Name of Instructor Öğr. Gör. ANNA MARIA BEYLUNİOĞLU

Course Contents

Week Subject
1)
1)
2)
2)
3)
3)
4)
4)
5) Sydney Mintz (1996), “Food and its relation to concepts of power” in Tasting Food, Tasting Freedom, Beacon Press.
5)
6)
6)
7)
7)
8)
8)
9)
9)
10)
10)
11)
11)
12)
12) Elizabeth Royte (2016), “Waste not Want not” National Geographic 229(3).
13)
13)
13)
14)
14)
15)
15)
16)
16)
Required/Recommended Readings- Dursteler, E. (2012). Food and Politics. In Kenneth Albala (Ed.), A Cultural History of Food, The Renaissance, c. 1300-1600 (pp. 83 100). Oxford: Berg. - Lupton, Deborah (1996 ) “Theoretical Perspectives on Food and Eating” in Food, Body and the Self, pp.1-27 - Bourdieu, P. (1984). Distinction: A Social Critique of the Judgement of Taste . Routledge & Kegan Paul Ltd. pp.169-225 - Counihan, Carole (1998), “Introduction – Food and Gender: Identity and Power” in Counihan, Carole, Steven Kaplan (Eds), Food and Gender: Identity and Power. New-York: Routledge, pp. 1-11. - Colas, Edwards, Levi & Zubaida (2018), “Identity: Nationalism, Ethnicity, and Religion” in Food, Politics, and Society : Social Theory and the Modern Food System, University of California Press. - Priscilla Parkhurst Ferguson (2010) “Culinary Nationalism” Gastronomica, Vol. 10, No. 1, pp. 102-109 - Ranta, Ronald (2015) “Food and Nationalism: From Fois Gras to Hummus” World Policy - Amy E. Guptill, Denise A. Copelton, Betsy Lucal, (2012), “Food and Social Change” in Food and Society: Principles & Paradoxes, Polity. - M. Jahi Chappel (2015) “Global Movements for Food Justice” in Ronald J. Herrding (Ed.), The Oxford Handbook of Food, Politcs and Society, Oxford UniversityPress. (kalan kısmı food sovereignty, state and power) - David Sutton, Nefissa Naguib, Leonidas Vournelis & Maggie Dickinson (2013) “Food and Contemporary Protest Movements”, Food, Culture & Society, 16:3, 345-366. - Sydney Mintz (1996), “Food and its relation to concepts of power” in Tasting Food, Tasting Freedom, Beacon Press. - Nir Avieli & Rafi Grosglik (2013) “Food and Power in the Middle East and the Mediterranean”, Food, Culture & Society, 16:2, 181-195, - Alison Hope Alkon (2014), “Food Justice and the Challenge to Neoliberalism”, Gastronomica, Vol. 14, No. 2, pp. 27-40 - Colas, Edwards, Levi & Zubaida (2018), “Consumption: Media, the Domestic Economy, and Celebrity Chefs” , Food, Politics, and Society : Social Theory and the Modern Food System, University of California Press. - Michelle Phillipov (2018), “Introduction: Thinking with media: margins, mainstreams and the media politics of food” in Michell Phillipov & Katherine Kirkwood (eds), Alternative Food Politics: From the Margins to the Mainstream. Routledge. - Sam Chapplle-Sokoll, (2013) “Culinary Diplomacy: Breaking Bread to Win Hearts and Minds.” The Hague Jourrnal of Diplomacy, 161--83. - Ruth Oldenziel (2009), “Exporting the American Cold War Kitchen: Challenging Americanization, Technological Transfer, and Domestication” in Ruth Oldenziel & KarinZachmann (eds) Cold War Kitchen, Massachusetts Institute of Technology. - Ari Ariel (2012), “The Hummus Wars” Gastronomica, Vol. 12, No. 1, pp. 34-42 - James Farrer (2015) “Introduction: Travelling Cuisines in and Out of Asia: Toward a Framework for Studying Culinary Globalization.” In James Farrer (Ed.) The Globalization of Asian Cuisines, Palgrave Macmillan. - Colas, Edwards, Levi & Zubaida (2018), “Exchange: The Columbian Exchange and Mercantile Empires ” , Food, Politics, and Society : Social Theory and the Modern Food System, University of California Press - Editorial (2017) “Ethnic foods and globalization” Journal of Ethnic Food. - Colas, Edwards, Levi & Zubaida (2018), “Political Economy: The Global Food System ” , Food, Politics, and Society : Social Theory and the Modern Food System, University of California Press - Ben Fine (1994), “Towards a Political Economy of Food” Review of International Political Economy, Vol. 1, No. 3, pp. 519-545. - Hardin. 1995 (1968). ‘The Tragedy of the Commons’, in Conca, Alberty and Dabelko (eds.), Green Planet Blues, p. 38-45. - Ophuls.1995 (1974). ‘The Scarcity Society’, in Conca, Alberty and Dabelko (eds), Green Planet Blues: p. 63-69 - Amy E. Guptill, Denise A. Copelton, Betsy Lucal.(2012). “Food Access: Surplus and Scarcity” in Food and Society: Principles & Paradoxes, Polity, - Eric B. Ross (1998) “False Premises, False Promises: Malthusianism and the Green Revolution” in The Malthus Factor: Poverty, Politics and Population in Capitalist Development New York: Zed Books, pp. 137-162 - Jennifer Clapp and Caitlin Scott. (2018) “The Global Environmental Politics of Food” Global Environmental Politics 18:2 - Elizabeth Royte (2016), “Waste not Want not” National Geographic 229(3). - Global Nutrition Report 2016, “From Promise to Impact: Ending Malnutrition by 2030,” Summary only. Download at https://www.ifpri.org/publication/global-nutrition-report-2016-promise-impact-ending-malnutrition-2030 - Remarks by the President at White House Summit on Global Development, July 20, 2016. https://www.whitehouse.gov/the-press-office/2016/07/20/remarks-president-white-house-summit-global-development - The Meaning of Food – PBS Documentary (2004) (Suggested) - Food, Inc. (movie-suggested) – Movie (200
Teaching MethodsLecture with expectation from students to actively contribute to class discussion. Response papers will urge students to take part in classroom discussion. takım çalışması gerekmektedir.
Homework and Projects1 mini project and 2 response papers
Laboratory Worknone
Computer Usenone
Other Activitiespre-class perusal aktivity
Assessment Methods
Assessment Tools Count Weight
Attendance 14 % 25
Presentation 1 % 25
Project 1 % 5
Midterm(s) 1 % 30
Paper Submission 3 % 15
TOTAL % 100
Course Administration beylunioglua@mef.edu.tr

Attendance and active participation are required. There would be no late presentations and make up exams unless medical report provided. MEF university values academic integrity. Therefore, all students must understand the meaning and consequences of cheating, plagiarism and other academic offences under the code of student conduct and disciplinary procedures The University requires honesty of all its members in their academic work. Students are also expected to strictly adhere to the following rules and regulations regarding academic honesty. Plagiarism and cheating constitute major violations of academic honesty. Plagiarism is the failure to acknowledge the source of information gathered in the preparation of class and written work. Submitting papers of others as your own, using sentences or paragraphs from another author without the proper acknowledgement of the original author, insufficient acknowledgement of the consulted works in the bibliography, all constitute plagiarism. Copying work from others or giving and receiving answers/information during exams either in written or oral form constitutes cheating. Any improper behavior, academic dishonesty or plagiarism is subject to the YOK Disciplinary Regulation.

ECTS Student Workload Estimation

Activity No/Weeks Hours Calculation
No/Weeks per Semester Preparing for the Activity Spent in the Activity Itself Completing the Activity Requirements
Course Hours 14 2 3 2 98
Project 1 10 1 11
Midterm(s) 1 8 3 11
Total Workload 120
Total Workload/25 4.8
ECTS 5