Akademik Dersler - Tanıtım

Last Updated: 24/05/2025

Code - Course Title	Compulsory/Elective	Laboratory + Practice	ECTS
TDE341 - Folklore of Food	VI. SEMESTER	2 +0	4.5

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	PROF. DR. ÇİĞDEM KARA
Mode of Delivery	Face to face
Place of Delivery
Used Educational Platforms
Prerequisites	There are no prerequisites
Courses Recomended	SOS355 Sociology of Food and EDB373 Introduction of Turkish Folklore
Recommended Resources	Long, M.L. (Ed.). (2015). The Food and Folklore - Reader. London: Bloomsbury.; Camp, Charles. “Foodways”. American Folklore-An Encyclopedia. ed. J.H. Brunvand. 622-628. New York: Garland Publishing, Inc., 1996.; Camp, Charles. “Foodways”. An Encyclopedia of Beliefs, Customs, Tales, Music, And Art. ed. T.A. Green. 366-371. Santa Barbara: ABC-CLIO, Inc, 1997.; Goody, Jack. Yemek, Mutfak, Sınıf-Karşılaştırmalı Sosyoloji Çalışması. çev. M.G.Güran. İstanbul: Pinhan, 2013.; Long, L.M. “Foodways: Using Food to Teach Folklore Theories and Methods. Digest: An Inter Disciplinary Study of Food and Foodways 19 (1999), 32-66.
Work Placement	There is no application of the course.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
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

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Assessment Method and Passing Requirements
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