| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
PROF. DR. ÇİĞDEM KARA |
| Mode of Delivery |
Face to face |
| Prerequisites |
There are no prerequisites |
| Courses Recomended |
SOS355 Sociology of Food and EDB373 Introduction of Turkish Folklore |
| Recommended Reading List |
Douglas, Mary. Saflık ve Tehlike. çev. E.Ayhan. İstanbul: Metis, 2007.; Glassie, Henry. Material Culture. Bloomington: Indiana University, 1999.; Kılıç, A.Y. vd. (2003) ; Koşay, Hamit Zübeyir – Ülkücan, Akile. Anadolu Yemekleri. Bir Ağız Ekmek: Eskişehir Geleneksel Yemek Kültürü 1-2. Eskişehir: Anadolu Üniversitesi.; Nahya, Z.Nilüfer (Ed.). Şehir ve Mutfak Kültür. Anlara: Ürün.; Civitello, L. (2019). Mutfak ve Kültür. (Çev.) Z.N. Nahya ve S. Örnek. Ankara: Bilim ve Sanat.; Güllü, M. ve Karagöz, Ş. (2020). Türk Mutfak Kültüründe Geleneksel Besin Saklama Yöntemleri. Ankara: Detay.; Erginer, Gürbüz. Kurban. İstanbul: YKY, 1997. |
| Assessment methods and criteria |
1 midterm examination, 1 final examination |
| Work Placement |
There is no application of the course. |
| Catalog Content |
Group Identity and Food Culture: Local, Regional, Social rank, Gender and age; Obtaning Food Supplies: Food-getting strategies, Local foods, Edible wild plants, Markets and supermarkets; Preparing the Food: Labor division in household, Cooks, Food preservation techniques for winter; Spaces: Cooking, Storage, Dinner places, Cooking techniques, Products of material culture; Consumptions of Food: Health, Conspicuous, Solidarity, Tabu; Ceremonial Meals: Rites of passages, Seasonal and religious feasts; Waste Prevention: Whole consume, Reuse; Hunger. |
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