Information Package / Course Catalogue
HUM 226 Food and Culture
MEF University
Degree Programs
Computer Engineering
General Information For Students
Diploma SupplementErasmus Policy Statement
Computer Engineering
Bachelor Length of the Programme: 4 Number of Credits: 240 TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF: Level 6

ECTS Course Information Package

School/Faculty/Institute Faculty of Economics, Administrative and Social Sciences
Course Code HUM 226
Course Title in English Food and Culture
Course Title in Turkish Yemek ve Kültür102
Language of Instruction EN
Type of Course Lecture,Ters-yüz öğrenme
Level of Course Başlangıç
Semester Spring
Contact Hours per Week
Lecture: 3 Recitation: 0 Lab: 0 Other: 0
Estimated Student Workload 122 hours per semester
Number of Credits 5 ECTS
Grading Mode Standard Letter Grade
Pre-requisites None
Co-requisites None
Expected Prior Knowledge 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 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) An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics
2) An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors
3) An ability to communicate effectively with a range of audiences
4) An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts
5) An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives
6) An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions
7) An ability to acquire and apply new knowledge as needed, using appropriate learning strategies

Relation to Program Outcomes and Competences

N None S Supportive H Highly Related
     
Program Outcomes and Competences Level Assessed by
1) An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics N
2) An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors N
3) An ability to communicate effectively with a range of audiences S Derse Katılım,Sunum
4) An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts S Exam,Derse Katılım,Sunum
5) An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives N
6) An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions N
7) An ability to acquire and apply new knowledge as needed, using appropriate learning strategies N
Prepared by and Date BANU FEMİR GÜRTUNA , April 2022
Course Coordinator BANU FEMİR GÜRTUNA
Semester Spring
Name of Instructor Öğr. Gör. MELTEM TÜRKÖZ

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 WorkNone
Computer UseNone
Other ActivitiesNone
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

Attendance at all classes is compulsory. Students arriving 15 min. late will not be allowed to join that class. In case of missing an exam, students must provide an acceptable and documented excuse. Make-up exam will be held for the missed exams. Students are expected to treat university staff and others respectfully at all times. The commitment of acts of cheating, lying, and deceit in any of their diverse forms such as plagiarism, and copying during examinations will not be tolerated and will be punished according to YÖK and university regulations. 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
Application 1 10 10
Presentations / Seminar 1 10 10
Midterm(s) 1 12 6 18
Total Workload 122
Total Workload/25 4.9
ECTS 5