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Week
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Topics
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Study Metarials
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1
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Historical Development of Turkish Cuisine
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R1-CHAPTER-1
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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2
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Central Asian, Seljuk and Principalities Period Turkish Culinary Culture -I
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R1-CHAPTER-2
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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3
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Central Asian, Seljuk and Principalities Period Turkish Culinary Culture -II
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R1-CHAPTER-2
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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4
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Ottoman Period Turkish Culinary Culture-I
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R1-CHAPTER-3
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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5
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Ottoman Period Turkish Culinary Culture-II
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R1-CHAPTER-3
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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6
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Turkish Culinary Culture in the Republican Period-I
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R1-CHAPTER-4
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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7
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Turkish Culinary Culture in the Republican Period-II
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R1-BÖLÜM-4
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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8
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Turkish Culinary Culture by Region-I
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R1-CHAPTER-5
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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9
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Turkish Culinary Culture by Region-II
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R1-BÖLÜM-5
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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10
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Turkish Culinary Culture by Region-III
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R1-CHAPTER-5
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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11
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Interaction of Turkish Culinary Culture and Other Cuisine
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R1-CHAPTER-6
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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12
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Traditional Spaces in the Context of Turkish Culinary Culture
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R1-CHAPTER-7
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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13
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Food and Beverages and Samples of Turkish Cuisine
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R1-CHAPTER-8
R2 TURKISH CUISINE CULTURE LECTURE NOTES
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14
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Food Culture in Çankırı Yarans
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R2 TURKISH CUISINE CULTURE LECTURE NOTES
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc Prof.Dr. Mikail KARA
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Instructors
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-
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Assistants
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Lecturers of the department
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Resources
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R1. Arıkan, A.D.(Editör). (2016). Türk Mutfak Kültürü. Eskişehir: Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları.
R2. Turkish Culinary Culture Lecture Notes
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Supplementary Book
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AR1. Kutluay Merdol, T., Beslenme Antropolojisi, Ankara, 2012
AR2. Şanlıer N., Sürücüoğlu MS. Türk Mutfağı, Ankara, 2019
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Goals
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It is aimed to provide students with the change and development of Turkish cuisine culture from past to present.
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Content
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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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