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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Turkish Cuisine Culture REH415 FALL 2+0 C 4
    Learning Outcomes
    1-Explains the historical development of Turkish cuisine.
    2-Explains the products consumed in Turkish cuisine according to various periods.
    3-Explains the traditional places and traditions of Turkish cuisine
    4-Classifies meals that are owned by different regions of Turkey.
    Prerequisites There is not prerequisite for this course.
    Language of Instruction Turkish
    Responsible Dr. Lecturer Mikail KARA
    Instructors -
    Assistants Lecturers of the department
    Resources R1. Arıkan, A.D.(Editör). (2016). Türk Mutfak Kültürü. Eskişehir: Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları.
    Supplementary Book -
    Goals It is aimed to provide students with the change and development of Turkish cuisine culture from past to present.
    Content Historical Development of Turkish Cuisine, Culinary Culture of the Seljuks, Ottoman Cuisine, Turkish Cuisine in Republic Period, Regional Cuisines of Turkey, Interaction of Turkish Cuisine with other cuisines, Traditional Food and Drinks and Traditional Food and Drinks Venues in the Context of Turkish Culinary Culture and Selected Examples from Turkish Cuisine topics are included in the content of the course.
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