| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
DR. ÖĞR. ÜYESİ PINAR ŞENEL |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
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| Recommended Reading List |
Samancı, Ö. (2021). Gastronomi ve yemek tarihi. Anatolia: Turizm Araştırmaları Dergisi, 32(1), 106109. Belge, M. (2016). Tarih boyunca yemek kültürü. İletişim Yayınları. Toussaint-Samat, M. (2009). A history of food. John Wiley & Sons. Civitello, L. (2011). Cuisine and culture: A history of food and people. John Wiley & Sons. |
| Assessment methods and criteria |
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| Work Placement |
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| Catalog Content |
Neolithic period: Kitchen and house design in the Neolithic period; Ancient period: Kitchen equipment and designs in ancient civilizations, Banquet design in ancient civilizations; Industrial revolution: Fast-casual restaurant design, Kitch restaurant design, Pop-art restaurant design; Postmodern period: Ethnic restaurant design, authentic restaurant design, postmodern restaurant design; Sustainability approach: Sustainable restaurant design, Green restaurant design, Eco-labeled restaurant design; Minimalism: Minimal plate design, Minimal restaurant design, Eclecticism: Eclectic restaurant design; Humanism movement: Experiential restaurant design, Themed |
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