Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
GMS203 - Gastronomy	II. SEMESTER	3 +0	4.0

Language of Instruction	Türkçe
Course Type	Required Courses
Course Instructor(s)
Mode of Delivery	Face to face delivery is present.
Place of Delivery
Used Educational Platforms
Prerequisites	There are no prerequisites and co-requisites for this course.
Courses Recomended	There is no course offered.
Recommended Resources	Yılmaz, H. ve Dündar, A. (2016). Gastronomi Tarihi. Eskişehir: Anadolu Üniversitesi Yayınları
Work Placement	There is no work placement or application for this course.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Introduction to the History of Gastronomy
Week - 2		Issues Affecting Gastronomy in History
Week - 3		Gastronomy in Prehistoric and Early Ages
Week - 4		Eating Habits in the Middle Ages and Renaissance
Week - 5		Developments with the Discovery of the New World
Week - 6		Changes in Gastronomy during the Industrial Revolution (Contemporary Age)
Week - 7		Impact of the Industrial Revolution on Gastronomy
Week - 8		Development of French Cuisine and Classical Movement
Week - 9		Eating Out - First Restaurants in History
Week - 10		Modern Culinary Movements
Week - 11		Central Asian and Anatolian Cuisine History
Week - 12		Ottoman Cuisine
Week - 13		Gastronomy in the first years of the Turkish Republic
Week - 14		Gastronomy Products in History (Salt, Sugar, Coffee, Bread, etc.)

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Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
Toplam (%)