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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
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  5. Research On Ottoman Cuisine
  6. Description
  • Description
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Last Updated: 21/10/2026

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 On Campus
Used Educational Platforms Face-to-face
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 To enable students to comprehend Ottoman culinary culture by examining historical and academic sources, such as manuscripts, printed works, articles, and conference papers. Furthermore, the objective is to provide students with advanced academic research skills, including identifying the correct topic in Ottoman culinary research, employing appropriate research methods, adopting academic language and style, and reporting and presenting research findings.

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 LO-1 LO-2 Ottoman cuisine manuscripts Lecture Question & Answer Research and Inquiry Document/Text/Data Analysis
Week - 2 LO-1 LO-2 Ottoman cuisine printed books Lecture Discussion Document/Text/Data Analysis
Week - 3 LO-1 LO-2 Articles that include Ottoman cuisine Lecture Question & Answer Discussion Case Study Critique/Critical Reading Document/Text/Data Analysis
Week - 4 LO-1 LO-2 Papers that include Ottoman cuisine Lecture Question & Answer Discussion Case Study Critique/Critical Reading Document/Text/Data Analysis
Week - 5 LO-1 LO-2 Subjects on Ottoman cuisine studies Lecture Question & Answer Discussion Critique/Critical Reading Document/Text/Data Analysis
Week - 6 LO-1 LO-2 Method on Ottoman cuisine studies Lecture Discussion Critique/Critical Reading Research and Inquiry Document/Text/Data Analysis
Week - 7 LO-1 LO-2 Language and writing style on Ottoman cuisine studies Lecture Question & Answer Discussion Case Study Critique/Critical Reading Document/Text/Data Analysis
Week - 8 LO-1 LO-2 Reporting on Ottoman cuisine studies Lecture Discussion Case Study Proje Design/Management Document/Text/Data Analysis
Week - 9 LO-1 LO-2 Examples for Ottoman cuisine studies Lecture Question & Answer Discussion Proje Design/Management Document/Text/Data Analysis
Week - 10 LO-2 LO-3 Determining a research topic focused on Ottoman cuisine Lecture Question & Answer Discussion Proje Design/Management Research and Inquiry Document/Text/Data Analysis
Week - 11 LO-2 LO-3 Doing a research focused on Ottoman cuisine Lecture Question & Answer Discussion Research and Inquiry
Week - 12 LO-2 LO-3 Reporting a research focusing on Ottoman cuisine Lecture Question & Answer Discussion Research and Inquiry Document/Text/Data Analysis
Week - 13 LO-2 LO-3 Presenting the study on Ottoman cuisine Lecture Question & Answer Discussion Proje Design/Management Research and Inquiry
Week - 14 LO-2 LO-3 Presenting the study on Ottoman cuisine Lecture Question & Answer Discussion Proje Design/Management Research and Inquiry

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