| Language of Instruction |
Türkçe |
| Course Type |
Required Courses |
| Course Instructor(s) |
DOÇ. DR. ALEV DÜNDAR ARIKAN |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course |
| Courses Recomended |
|
| Recommended Reading List |
|
| Assessment methods and criteria |
Midterm (test), 1 homework, 1 Final (test), |
| Work Placement |
|
| Catalog Content |
Historical Development of Turkish Cuisine; Central Asian Turkish Cuisine Culture; Selçuklu and Beylikler Period Turkish Cuisine Culture; Ottoman Culinary Culture; Turkish Cuisine Culture During the Republican Period; Turkish Cuisine Culture by Geographical Regions; Turkish Cuisine Culture and Interaction with Other Cuisines; Traditional Places in the Context of Turkish Cuisine Culture; Beverages in Turkish Cuisine; Food Trader in Turkish Culinary Culture; Food Recommendations and Recipes from Turkish Cuisine. |
Anadolu Info Package 
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