Akademik Dersler - Tanıtım

Course Title	Code	Compulsory/Elective	Laboratory + Practice	ECTS
Sociology of Nutrition	BDY212	IV. SEMESTER	2+0	3.0

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	Beardsworth, A., Keil, T. (2012) Yemek Sosyolojisi: Yemek ve Toplum Çalışmasına Davet, (Çev. Abdulbaki Dede), Ankara: Phoenix Yayınevi.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	1 Midterm Examination (Written Examination), 1 Final Examination (Written Examination); Achievement criteria is 50 point
Work Placement	Not Applicable
Catalog Content	Food Studies; Historical Development of Food Studies; Basic Concepts in Food Studies; Theoretical Perspectives in Food and Nutrition; Modern Regimes in Nutrition; Globalization and Food; Food Industry; Agricultural Production; Sustainable Food; Economy-politics of Food; Food and Consumption; Food Debates in Turkey; Food Security; Food Sovereignty; Organic Food Consumption; Healthy Food and Body Relations; Diet Industry; Nutrition and Culture; Civilization and Food Culture; Sociology of Eating; Eating Out; Fast Food Consumption; Kitchen as a Space; Social Class and Nutrition; Food and Social Change.