Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | TURKISH FOLKLORE DEPARTMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | RECEP TEK (receptek@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | RECEP TEK, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to evaluate the development and interaction process of Turkish folk cuisine in the world and to analyze the position of Turkish cuisine in today's world. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Understand the formation and transformation dynamics of traditional folk cuisine in Turkish and world cultures. |
PO-5 Graduates of the Department of Turkish Folklore will be able to analyze the processes of creation, transfer and execution of folklore products and analyze the changes and transformations of public life. PO-8 They will be able to analyze the basic elements of culture and to take an active role in the protection of the information channels that protect the identity of the society through their inferences. PO-22 It promotes the universality of social and cultural rights in the field of humanities, gains consciousness of social justice, has historical and cultural heritage. |
Examination |
| LO-2 | Gaining the ability to develop a strategy to identify the products of the Turkish folk cuisine and to ensure their sustainability. |
PO-5 Graduates of the Department of Turkish Folklore will be able to analyze the processes of creation, transfer and execution of folklore products and analyze the changes and transformations of public life. PO-9 They will be able to use intercultural communication, gaining the necessary equipment to perceive and interpret different cultures. PO-12 Communicate professionally in the field of interest or by using oral and written communication opportunities with other sections of the society. |
Examination |
| LO-3 | Gaining the ability to develop a strategy for identifying the products of Turkish folk cuisine and stabbing their sustainability. |
PO-8 They will be able to analyze the basic elements of culture and to take an active role in the protection of the information channels that protect the identity of the society through their inferences. PO-14 Participates related studies in the field. PO-22 It promotes the universality of social and cultural rights in the field of humanities, gains consciousness of social justice, has historical and cultural heritage. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Turkish and world folk cuisines, nutrition strategies, nutritional strategies shaping world history, analyzing food and culture relationship, evaluation of food and identity construction processes. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Kitchen and Folk Cuisine: Definition and content | Lecture, Discussion Method |
| 2 | Do you live to eat or eat to live? First baking activities, nutrition strategies and taboo dishes. | Lecture, Discussion Method |
| 3 | From the food's mythology to the paradise: sacred food and drinks, altars, sacrifices, nectar and ambrossia. | Lecture, Discussion Method |
| 4 | Establishing tableware on the horse: food culture in early Turkish culture | Lecture, Discussion Method |
| 5 | Halil Ibrahim table rituals of food: Iftar, holidays, Mevlit, mourning, wedding association, foreskin and "toy" s. | Lecture, Discussion Method |
| 6 | Food Dinner: Food epic, ancient recipes, tableware and storage culture. | Lecture, Discussion Method |
| 7 | Dangerous flavors fertile trails: spices throughout history. | Lecture, Discussion Method |
| 8 | mid-term exam | |
| 9 | Street taste: Artisan restaurants, peddlers, soup houses | Lecture, Discussion Method |
| 10 | Soframız nur, hanemiz mamur: Ottoman Palace Cuisine | Lecture, Discussion Method |
| 11 | From flooring to dining table: The phases of transformation of the Turkish table. | Lecture, Discussion Method |
| 12 | Fork culture: transformation of European folk cuisine. | Lecture, Discussion Method |
| 13 | Women and their visibility: The kitchen in the process of building the identity. | Lecture, Discussion Method |
| 14 | McDonalding of Society: Global food chains and strategies | Lecture, Discussion Method |
| 15 | Nomadic fast food, restaurant culture | Lecture, Discussion Method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Counihan, Carole M, and Van Esterik, P. (eds.), Food and Culture, A Reader, New York, Routledge, 1997. | |
| 2 | Bilgin, Arif ve Samancı, Özge, Türk Mutfağı, TC Kültür ve Turizm Bakanlığı Yayınları, Ankara, 2008. | |
| 3 | Boudan, Christan, Mutfak Savaşı: Damak Zevkinin Jeopolitiği, İstanbul Ayrıntı Yayınları, 2004. | |
| 4 | Çınar, Ali Abbas, Halil İbrahim Sofrası, Kitabevi Yayınları, İstanbul, 2005. | |
| 5 | Dalby, Andrew, Tehlikeli Tatlar, Tarih Boyunca Baharat, Kitap Yayınları, İstanbul, 2005. | |
| Required Course instruments and materials | ||
| Kitap, makale, bilgisayar, projeksiyon | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 5 | 2 | 10 |
| b) Search in internet/Library | 5 | 2 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 2 | 8 |
| mid-term exam | 1 | 2 | 2 |
| Own study for final exam | 7 | 2 | 14 |
| final exam | 1 | 4 | 4 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||