Sociology of Food and Beverage
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Sociology of Food and Beverage | GMY131 | Elective | Master's degree | 1 | Fall | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Banu Saadet ÜNSAL AKBIYIK
Assistant Prof. Dr. Özgür ERGÜN
Learning Outcomes of the Course Unit
1) Learn basic sociological subjects and concepts.
2) Understands how people's eating and drinking habits are affected by social and cultural problems and how they are reflected in their behavior.
3) Learns the roles of food and beverage phenomenon in different cultures.
4) Gain a critical approach about current social problems.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | Middle | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course sociology definition and relationship with food and beverage production and consumption perspectives, class and food, gender, food production and consumption, production, agricultural production: examples from the world and Turkey, industrial food production: the field of and analysis of animal husbandry, international food chains, famine and hunger: out-of-system abundance, sustainable food production and food safety, globalization and food, critical view of diets, social movements and food.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required