Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
---|---|---|---|---|---|
Hıstory Of Turkısh Cuısıne | SAU 062 | 0 | 2 + 0 | 2 | 5 |
Ön Koşul Dersleri | |
Önerilen Seçmeli Dersler | |
Dersin Dili | Türkçe |
Dersin Seviyesi | Lisans |
Dersin Türü | Seçmeli |
Dersin Koordinatörü | Prof.Dr. ARİF BİLGİN |
Dersi Verenler | |
Dersin Yardımcıları | |
Dersin Kategorisi | Diğer |
Dersin Amacı | Handling the development of Turkish culinary from the early nomadic Central Asian Turkish communities to nowadays in the context of continuity and change. |
Dersin İçeriği | Continuity and changes seen in the Turkish culinary culture from the nomadic Central Asian Turkish communities to nowadays will be handled in the context of organization, foodstuff and cooking techniques. |
# | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
---|---|---|---|
1 | Apprehends the relationship of Turkish culinary culture with the geography and life style. | Lecture, Question-Answer, Discussion, | |
2 | Analyses the contribution of the transition to residential life to the development and enrichment of culinary culture | ||
3 | Evaluates the deep change in the culinary culture caused by Turkish immigration intended for the West | ||
4 | Argues the long term effects of the geographic discoveries to the world cuisine in general and especially to the Turkish cuisine | ||
5 | Apprehends the Ottoman cuisine as a composed cuisine uses the depot of both East and West. | ||
6 | Evaluates the foodstuff combination and cooking techniques of the Ottoman cuisine which is changed in time. |
Hafta | Ders Konuları | Ön Hazırlık |
---|---|---|
1 | Introduction: About the world cuisine culture and researching the history of Turkish cuisine | |
2 | Nomadic Turkish cuisine in the Central Asia | |
3 | Transition to residential life, Islamization and Change | |
4 | Immigrations and interaction with the Persian-Arabic cultural areas | |
5 | Nourishment habits in the Seljukids | |
6 | Nourishment habits in the Mamluks | |
7 | Nourishment culture in the Anatolian Seljukids and 14th century Anatolia | |
8 | 15th century Ottoman cuisine | |
9 | MIDTERM EXAMINATION | |
10 | Zenith of the Ottoman Cuisine: 16th Century I | |
11 | Zenith of the Ottoman Cuisine: 16th Century II | |
12 | Turkish cuisine that changed tiwh geographic discoveries | |
13 | Change in the Ottoman Cuisine: 19th Century I | |
14 | Change in the Ottoman Cuisine: 19th Century II |
Kaynaklar | |
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Ders Notu | |
Ders Kaynakları |
Değerlendirme Sistemi | |
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Yarıyıl Çalışmaları | Katkı Oranı |
1. Ara Sınav | 60 |
1. Kısa Sınav | 10 |
1. Ödev | 20 |
2. Kısa Sınav | 10 |
Toplam | 100 |
1. Yıl İçinin Başarıya | 60 |
1. Final | 40 |
Toplam | 100 |
AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
---|---|---|---|
Course Duration (Including the exam week: 16x Total course hours) | 16 | 2 | 32 |
Hours for off-the-classroom study (Pre-study, practice) | 16 | 1 | 16 |
Toplam İş Yükü | 48 | ||
Toplam İş Yükü / 25 (Saat) | 1,92 | ||
Dersin AKTS Kredisi | 5 |