Information Package / Course Catalogue
HUM 226 Food and Culture
MEF University
Degree Programs
Business Administration
General Information For Students
Diploma SupplementErasmus Policy Statement
Business Administration
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 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
Lecture: 3 Recitation: Lab: Other:
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 Competences

Upon 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

Relation to Program Outcomes and Competences

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

Course Contents

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 ReadingsCarole 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 MethodsWe 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 ProjectsThere 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
Assessment Tools Count Weight
Attendance 1 % 20
Application 1 % 30
Presentation 1 % 25
Midterm(s) 1 % 25
TOTAL % 100
Course Administration fmturkoz@gmail.com

Office hours: TBA Academic dishonesty and plagiarism: YÖK 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 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