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Course Title Code Compulsory/Elective Laboratory + Practice ECTS
Food Studies SOS554 II. SEMESTER 3+0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DOÇ. DR. ERHAN AKARÇAY
Mode of Delivery The mode of delivery of this course is Face to face
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There are no recommend optional programme components.
Recommended Reading List Adams, C. J. (2013 [2010]). Etin Cinsel Politikası: Feminist-Vejetaryen Eleştirel Kuram, (Çev. Güray Tezcan ve Mehmet Emin Boyacıoğlu), İstanbul: Ayrıntı Yayınları.Beardsworth, A., Keil, T. (2012) Yemek Sosyolojisi: Yemek ve Toplum Çalışmasına Davet, (Çev. Abdulbaki Dede), Ankara: Phoenix Yayınevi.Bourdieu, P. (2015) Ayrım: Beğeni Yargısının Toplumsal Eleştirisi, Ankara: Heretik Yayınları. Goody, J. (2013 [1987]). Yemek, Mutfak, Sınıf: Karşılaştırmalı SosyolojiÇalışması, (Çev. Müge Günay Güran), İstanbul: Pinhan Yayıncılık.Karademir Hazır, I. (2014). Bourdieu sonrası yeni eşitsizlik gündemleri:kültürel sınıf analizi, beğeni ve kimlik. Cogito, 76, 230‐261.Koç, M. (2013). Küresel Gıda Düzeni, Ankara: NotaBene Yayınları. Koç, M., Sumner, J., Winson, A. (2016) Critical Perspectives in Food Studies, (2nd Ed.), Don Mills: Oxford University Press. Murcott, A., Belasco, W., Jackson, P. (2016) The Handbook of Food Research, Londra: Bloomsbury.Ritzer, G. (1998). Toplumun McDonaldlaştırılması: Çağdaş Toplum Yaşamının Değişen Karakteri Üzerine Bir İnceleme, (Çev. Şen Süer Kaya), İstanbul: Ayrıntı Yayınları. Schlosser, E. (2004 [2001]). Hamburger Cumhuriyeti: Amerikan Fast Food Kültürünün Karanlık Yüzü, (Çev. Hayrullah Doğan), İstanbul: Metis Yayınları. Scholliers, P. (2008). Yenilik ve gelenek: gastronominin önündeki yeni ufuk. Yemek: Damak Tadının Tarihi içinde, Haz. Paul Freedman, (Çev. Nurettin Elhüseyni), İstanbul: Oğlak Yayıncılık.Warde, A., Martens, L. (2003). Eating Out: Social Differentiation,Consumption and Pleasure, Cambridge: Cambridge UniversityPress.Warde, A. (2016) The Practice of Eating, Londra: Polity Press.Koç, M. (2013). Küresel Gıda Düzeni, Ankara: NotaBene Yayınları. Ritzer, G. (1998). Toplumun McDonaldlaştırılması: Çağdaş Toplum Yaşamının Değişen Karakteri Üzerine Bir İnceleme, (Çev. Şen Süer Kaya), İstanbul: Ayrıntı Yayınları. Schlosser, E. (2004 [2001]). Hamburger Cumhuriyeti: Amerikan Fast Food Kültürünün Karanlık Yüzü, (Çev. Hayrullah Doğan), İstanbul: Metis Yayınları. Scholliers, P. (2008). Yenilik ve gelenek: gastronominin önündeki yeni ufuk. Yemek: Damak Tadının Tarihi içinde, Haz. Paul Freedman, (Çev. Nurettin Elhüseyni), İstanbul: Oğlak Yayıncılık.
Assessment methods and criteria Midterm (50 %), Presentation/Essay (50 %)
Work Placement Not Applicable
Catalog Content Food Studies; A Short History of Food Studies; Interdisciplinary Food Studies; Sociology of Food; Sociology of Eating; Anthropology of Food; Geography of Food; Food History; Methodological Tendencies in Food Studies; Food Regimes; Food Systems; Food Production; Ecological Perspectives in Food Production; Food, Nutrition and Dietetics Relation; Politics of Food and Nutrition Policies; Food Movements; Sustainable Food Movements; Food Waste.

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