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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Turkish Cuisine Culture BES110 FALL-SPRING 2+0 E 3
    Learning Outcomes
    1-Explains the general cultural characteristics and historical development of Turkish Cuisine
    2-Explain the food-beverages, preparation-cooking methods, table order and tools used in Turkish Cuisine
    3-Compares the kitchens according to regions / regions.
    4-Explains the applications of Turkish Cuisine in special days and events and uses these applications into consideration in nutrition suggestions.
    Prerequisites -
    Language of Instruction Turkish
    Responsible Assoc Prof.Dr. Mikail KARA
    Instructors -
    Assistants Lecturers of the department
    Resources R1. Arıkan, A.D.(Editör). (2016). Türk Mutfak Kültürü. Eskişehir: Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları. R2. Turkish Culinary Culture Lecture Notes
    Supplementary Book AR1. Kutluay Merdol, T., Beslenme Antropolojisi, Ankara, 2012 AR2. Şanlıer N., Sürücüoğlu MS. Türk Mutfağı, Ankara, 2019
    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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