Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
AŞÇ122 - History and Culture of Food	IV. SEMESTER	2 +0	3.0

Language of Instruction	Türkçe
Course Type	Required Courses
Course Instructor(s)	ÖĞR. GÖR. DİLEK ÜNLÜ
Mode of Delivery	This course is conducted only in the form of face to face teaching.
Place of Delivery
Used Educational Platforms
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	There are no other courses recommended for this course.
Recommended Resources	Yılmaz, H. ve Dündar, A. (Ed.). Gastronomi Tarihi, Eskişehir: Anadolu Üniversitesi Yayınları.
Work Placement	There is no internship or practice for this course.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Nutrition Early Human
Week - 2		Origins of Anatolian Culinary Culture
Week - 3		Mesopotamian Cuisine
Week - 4		Ancient Greek, Roman, Egyptian and Far Eastern Cuisines
Week - 5		Culinary Culture in the Middle Ages and Renaissance Periods
Week - 6		Abbasid Cuisine and Anatolian Seljuk Cuisine
Week - 7		Discovery of America and New Foods Renaissance and Italian Cuisine
Week - 8		The Development of French Cuisine in the Modern Age
Week - 9		Industrial Revolution and its Effect on Kitchens
Week - 10		New Trends in Gastronomy
Week - 11		Tea, Coffee and Coccoa
Week - 12		Cereals and Legumes
Week - 13		Sugar, Potato, Dematos
Week - 14		Vegetables and Fruits

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