| Language of Instruction |
Türkçe |
| Course Type |
Elective Courses |
| Course Instructor(s) |
PROF. DR. MERYEM AKOĞLAN KOZAK |
| Mode of Delivery |
Face to face and on-line |
| Prerequisites |
There is no prerequisite and co-requisite for the course. |
| Courses Recomended |
Culinary and Sociology |
| Recommended Reading List |
Books and articles in the context of Gastronomy, Tourism, Sociology, Tourism Sociology, Food Sociology, Cuisine, Sociological Structure and Cuisine. |
| Assessment methods and criteria |
Exam and research |
| Work Placement |
not necessary |
| Catalog Content |
Basic Concepts: Social Change and Sociology; Culture and Places; Culinary Culture and Geography; Traditional and Modern Kitchen; Kitchen Flows: Slow Food, Fast Food; Food Culture in Sociological Theories; Symbolic Analysis of Recipes; Social Factors that Build Cuisine: Religion, Ceremonies and Entertainment, Nutrition Habits, Education, Habits, Income Status, Cooks, Technology; Traditional Cooking Methods; Modern Cooking Methods; Social Structure and Menu; Storage and Storage Methods. |
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