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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Research On Ottoman Cuisine
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
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Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS514 - Research On Ottoman Cuisine II. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) DOÇ. DR. OSMAN GÜLDEMİR
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 ---
Recommended Resources Cavid, Ahmed. (2006). Tercüme-i Kenzü’l-İştihâ. (Hazırlayanlar: Seyit Ali Kahraman ve Priscilla Mary Işın). İstanbul: Kitap Yayınevi Argunşah, Mustafa ve Çakır, Müjgân. (2005). 15. Yüzyıl Osmanlı Mutfağı. İstanbul: Gökkubbe.Güldemir, Osman. Bir Osmanlı Yemek Yazması Kitabüt Tabbhin. Oğlak Yayıncılık.Işın, Priscilla Mary. (2010). Osmanlı Mutfak Sözlüğü. İstanbul: Kitap Yayınevi.Kâmil, Mehmet. (1997). Melceü’t-Tabbâhîn (Aşçıların Sığınağı). (Hazırlayan: Cüneyt Kut). İstanbul: Duran Ofset.Kut, Turgut. (1985). Açıklamalı Yemek Kitapları Bibliyografyası (Eski Harfli Yazma ve Basma Eserler). Ankara: Kültür ve Turizm Bakanlığı, Milli Folklor Araştırma Dairesi Yayınları: 67, Biyografiler-Bibliyografyalar Dizisi: 12.Yerasimos, Marianna. (2011). Evliya Çelebi Seyahatnamesi'nde Yemek Kültürü. İstanbul: Kitap Yayınevi.Yerasimos, Marianna. Osmanlı Mutfağı. Boyut Yayınları.Yerasimos, Stefanos. (2002). Sultan Sofraları 15. ve 16. Yüzyılda Osmanlı Saray Mutfağı. İstanbul: Yapı Kredi Yayınları.
Work Placement Ottoman cuisine research is carried out.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Ottoman cuisine manuscripts
Week - 2 Ottoman cuisine printed books
Week - 3 Articles that include Ottoman cuisine
Week - 4 Papers that include Ottoman cuisine
Week - 5 Subjects on Ottoman cuisine studies
Week - 6 Method on Ottoman cuisine studies
Week - 7 Language and writing style on Ottoman cuisine studies
Week - 8 Reporting on Ottoman cuisine studies
Week - 9 Examples for Ottoman cuisine studies
Week - 10 Determining a research topic focused on Ottoman cuisine
Week - 11 Doing a research focused on Ottoman cuisine
Week - 12 Reporting a research focusing on Ottoman cuisine
Week - 13 Presenting the study on Ottoman cuisine
Week - 14 Presenting the study on Ottoman cuisine

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

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