• TR
  • EN
Program Type: 
Thesis
Non Thesis
Course Code: 
CULA501
Semester: 
Autumn
Course Type: 
Core
P: 
2
Lab: 
2
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Content: 

This course covers the analysis of Turkish culinary culture throughout history; identifies different cultural heritages that left their marks on Anatolian cuisine; explains  the impact of geography & climate on the formation of food patterns in Turkey from past  to present; distinguishes  different regional cuisines in Anatolia; teaches  the characteristics ( ingredients, cooking techniques, food rituals) of each regional cuisine; explains  the effects of industrialization and globalization on food production and consumption patterns in modern Turkey; uses of oral history method in researches about regional cuisines.

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