Business Administration | |||||
Bachelor | Length of the Programme: 4 | Number of Credits: 240 | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF: Level 6 |
School/Faculty/Institute | Faculty of Econ., Admin. and Social Sciences | |||||||
Course Code | HUM 226 | |||||||
Course Title in English | Food and Culture | |||||||
Course Title in Turkish | Yemek ve Kültür | |||||||
Language of Instruction | EN | |||||||
Type of Course | Flipped Classroom,Lecture | |||||||
Level of Course | Introductory | |||||||
Semester | Spring | |||||||
Contact Hours per Week |
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Estimated Student Workload | 130 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 gain an understanding of the broad multidisciplinary area of food and culture studies. | |||||||
Course Description | This course will draw from methods and theories in history, anthropology and folklore to explore food as a cultural, socioeconomic, symbolic, historical, sensory, and political domain. Our further readings will consist of case studies that explore the ways food and eating communicates ideas about class, gender or ethnicity. We will read about food and gender and look at fasting, dieting, and body image issues, and we will also have a chance to examine food systems and the inequalities arising in the global food industry in light of climate change. | |||||||
Course Description in Turkish | Bu ders öğrencilere yemek ve kültür konusunu tarih, antropoloji ve halkbilimi kuramları açısından ele alma fırsatı veriyor. Okumalar ve konular yemeğin antropolojisi ve tarihi hakkında temel okumalar, ve sosyal sınıf, etnik aidiyet, ve toplumsal cinsiyet açısından çalışmaları içermektedir. Oruç, açlık, yeme bozuklukları, obezite, konularının da ele alındığı çalışmaların incelenmesi. Küresel gıda sistemi, iklim değişikliği, ve bunun yaratmış olduğu süregelen eşitsizlikler gibi konular üzerinde de okumalar yapılacaktır. |
Course Learning Outcomes and CompetencesUpon successful completion of the course, the learner is expected to be able to:1) recognize, name and describe the terminology and concepts in foundational texts on food studies; 2) identify and apply concepts related to food studies in assignments and discussions; 3) know historical development of the global food system; 4) use the course concepts to study food & culture and advanced competence in the clarity and composition of written work and presentations; 5) employ an historical, ethnographic and food systems perspective in their discussions and assignments and ethnographic methods; 6) interpret the complexity of sociocultural and international diversity in food cultures and foodways; 7) acquire knowledge independently, and plan own learning; 8) recognize and appreciate the methodological and ethical complexities of documenting and depicting human cultural practices. |
Program Learning Outcomes/Course Learning Outcomes | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
---|---|---|---|---|---|---|---|---|
1) Has a broad foundation and intellectual awareness with exposure to mathematics, history, economics, and social sciences | ||||||||
2) Demonstrates knowledge and skills in different functional areas of business (accounting, finance, operations, marketing, strategy, and organization) and an understanding of their interactions within various industry sectors | ||||||||
3) Applies theoretical knowledge as well as creative, analytical, and critical thinking to manage complex technical or professional activities or projects | ||||||||
4) Exhibits an understanding of global, environmental, economic, legal, and regulatory contexts for business sustainability | ||||||||
5) Demonstrates individual and professional ethical behavior and social responsibility | ||||||||
6) Demonstrates responsiveness to ethnic, cultural, and gender diversity values and issues | ||||||||
7) Uses written and spoken English effectively (at least CEFR B2 level) to communicate information, ideas, problems, and solutions | ||||||||
8) Demonstrates skills in data and information acquisition, analysis, interpretation, and reporting | ||||||||
9) Displays computer proficiency to support problem solving and decision-making | ||||||||
10) Demonstrates teamwork, leadership, and entrepreneurial skills | ||||||||
11) Displays learning skills necessary for further study with a high degree of autonomy |
N None | S Supportive | H Highly Related |
Program Outcomes and Competences | Level | Assessed by | |
1) | Has a broad foundation and intellectual awareness with exposure to mathematics, history, economics, and social sciences | N | |
2) | Demonstrates knowledge and skills in different functional areas of business (accounting, finance, operations, marketing, strategy, and organization) and an understanding of their interactions within various industry sectors | N | |
3) | Applies theoretical knowledge as well as creative, analytical, and critical thinking to manage complex technical or professional activities or projects | N | |
4) | Exhibits an understanding of global, environmental, economic, legal, and regulatory contexts for business sustainability | N | |
5) | Demonstrates individual and professional ethical behavior and social responsibility | N | |
6) | Demonstrates responsiveness to ethnic, cultural, and gender diversity values and issues | S | Participation,Presentation |
7) | Uses written and spoken English effectively (at least CEFR B2 level) to communicate information, ideas, problems, and solutions | N | |
8) | Demonstrates skills in data and information acquisition, analysis, interpretation, and reporting | N | |
9) | Displays computer proficiency to support problem solving and decision-making | N | |
10) | Demonstrates teamwork, leadership, and entrepreneurial skills | N | |
11) | Displays learning skills necessary for further study with a high degree of autonomy | S | Exam,Presentation |
Prepared by and Date | MELTEM TURKOZ , April 2022 |
Course Coordinator | SENA CÜRE ACER |
Semester | Spring |
Name of Instructor | Öğr. Gör. MELTEM TURKOZ |
Week | Subject |
1) | Introduction |
2) | Industrialization and food |
3) | Legacy of colonialism |
4) | Theoretical texts: Culinary triangle, food taboos |
5) | Theoretical texts: Semiotics, and social class |
6) | Race, Class and Food |
7) | Gender: Masculinity, femininity and food |
8) | Bodies and food: Anorexia |
9) | Fasting and Feasting |
10) | Hunger and obesity |
11) | Cooking, memory and the senses |
12) | Heritage, authenticity, cosmopolitanism |
13) | Slow food and virtuous globalization |
14) | Food justice movements |
15) | Final Examination Period |
16) | Final Examination Period |
Required/Recommended Readings | Carole Counihan and Penny Van Esterik. 2013 Food and Culture: A Reader. Routledge. Jeffrey Pilcher. 2012. The Oxford Handbook of Food History. OUP. (further recommended readings will be included in syllabus) | ||||||||||||||||||
Teaching Methods | We will focus on creating a mutually respectful and empathetic collaborative learning community To that end the class will combine short lectures with participation through individual and small group work. Class will thus be a place where we model articulations of ways of thinking about food and culture. | ||||||||||||||||||
Homework and Projects | There will be individual and group work. Some examples: semester diary of about food and self, family recipe documentation and reflection, documentation of food issues during the pandemic. Family oral history project through recipes. | ||||||||||||||||||
Laboratory Work | |||||||||||||||||||
Computer Use | |||||||||||||||||||
Other Activities | |||||||||||||||||||
Assessment Methods |
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Course Administration |
fmturkoz@gmail.com Office hours: TBA Academic dishonesty and plagiarism: YÖK Disciplinary Regulation. |
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 | 1 | 3 | 2 | 84 | ||
Project | 2 | 12 | 2 | 28 | |||
Midterm(s) | 1 | 12 | 6 | 18 | |||
Total Workload | 130 | ||||||
Total Workload/25 | 5.2 | ||||||
ECTS | 5 |