|
Week - 1
|
social groups and food culture |
|
Week - 2
|
food, locality, identity |
|
Week - 3
|
traditional kitchen units |
|
Week - 4
|
material culture products related to food culture |
|
Week - 5
|
table traditions |
|
Week - 6
|
dimensions of food |
|
Week - 7
|
adaptive strategies and food preparation for winter |
|
Week - 8
|
traditional cooking techniques |
|
Week - 9
|
The food preparation process and social roles |
|
Week - 10
|
food and folk medicine |
|
Week - 11
|
food and taboo |
|
Week - 12
|
ceremonial and festive foods |
|
Week - 13
|
foods in passege periods and rites of passage |
|
Week - 14
|
Traditional food culture and sustainability |
Anadolu Info Package 
Turkish
English