The aim of this course is to examine the regional cuisines of Anatolia and to convey the formation of Turkish culinary culture and the change of cooking techniques used.
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.