Research On Nutrition In World Cuisine
Gastronomy and Cuisine Arts
Institute of Social Sciences
Third Cycle (Doctorate Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Research On Nutrition In World Cuisine | GDR113 | Elective | Doctorate degree | 1 | Fall | 7 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Can define and explain the concepts of food and culture
2) Knows the nutrition culture in world cuisines.
3) Obtain current information on gastronomic tourism, food consumption, and nutrition research.
4) Defines and explains the similarities and differences of food cultures of different countries.
5) Can define, discuss and explain the gastronomy and nutritional habits of different countries.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | ||
| Learning Outcomes | ||||||||||||||||
| 1 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | 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 | Middle | No relation | Middle | No relation | Middle | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Low | Middle | 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
Culinary cultures of selected countries, differences observed by regions, kitchen tools, basic materials used in eating and drinking, types of food, cooking methods, food consumption habits, nutrition studies, examination of regional meat, milk, cereal, dessert, vegetable, and fruit products
Recommended or Required Reading
1- Dünya Mutfak Kültürleri (2020), Editör: Nilüfer ŞAHİN PERÇİN, Beta Basım Yayım Dağıtım Carol Helstosky (2009), Food culture in the Mediterranean, Food Culture around the World, Ken Albala, Series Editor, Greenwood Press, Westport, Düriye Bozok, Cevdet Avcıkurt, Murat Doğdubay, Mehmet Sarıoğlan ve Göksel Kemal Girin, Gastronomi Üzerine Araştırmalar, Detay Yayıncılık, Ankara, 2018. Mehmet Sarıışık (Ed.), Tüm Yönleriyle Gastronomi Bilimi, Detay Yayıncılık, Ankara, 2017. Mehmet Sarıışık (Ed.), Uluslararası Gastronomi, Detay Yayıncılık, Ankara, 2017. Massimo Montanari, (2004), Food Is Culture, Translated from the Italian by Albert Sonnenfeld, Columbia University Press, New York. Diğer Kaynkalar-Makale Beslenme (M. Demirci) Introduction to Nutrition and Metabolism (Edited by D.A. Bender)
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Group Study
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required