| 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: |
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| Estimated Student Workload |
130 hours per semester |
| Number of Credits |
5 ECTS |
| Grading Mode |
Standard Letter Grade
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| 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.
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| Program Learning Outcomes/Course Learning Outcomes |
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| 1) An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics |
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| 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 |
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| 3) An ability to communicate effectively with a range of audiences |
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| 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 |
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| 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 |
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| 6) An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions |
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| 7) An ability to acquire and apply new knowledge as needed, using appropriate learning strategies. |
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Relation to Program Outcomes and Competences
| N None |
S Supportive |
H Highly Related |
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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 |
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| 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 |
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| 3) |
An ability to communicate effectively with a range of audiences |
N |
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| 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 |
H |
Exam
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| 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 |
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| 6) |
An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions |
N |
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| 7) |
An ability to acquire and apply new knowledge as needed, using appropriate learning strategies. |
N |
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| 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 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)
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| 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 |
| Assessment Tools |
Count |
Weight |
| Attendance |
1 |
% 20 |
| Application |
1 |
% 30 |
| Presentation |
1 |
% 25 |
| Midterm(s) |
1 |
% 25 |
| TOTAL |
% 100 |
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| Course Administration |
fmturkoz@gmail.com
Office hours: TBA
Academic dishonesty and plagiarism: YÖK Disciplinary Regulation.
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Information Package / Course Catalogue