| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
DOÇ. DR. OSMAN GÜLDEMİR |
| Mode of Delivery |
This course is conducted only in the form of face to face teaching. |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
--- |
| Recommended Reading List |
|
| Assessment methods and criteria |
Assignment 40%Assignment 60%A research assignment on comparative culinary culture. |
| Work Placement |
Comparative culinary culture research is carried out. |
| Catalog Content |
Links between food heritage and cultural identities; Eating habits; Eating on the Street; Eating at home; Cooking behaviors; Food preparation and presentation methods; Consumption of food groups; Gender in the kitchen; Seasonal variations; Rituals associated with food during transition periods; Food and socializing; Culinary culture and taboos; Geography and culinary cultures; One-dimensional and multi-dimensional culinary culture comparisons |
Anadolu Info Package 
Turkish 
English