FACULTY OF COMMUNICATION
Department of Cinema and Digital Media
GEHU 207 | Course Introduction and Application Information
Course Name |
Turkish Cuisine Culture
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
GEHU 207
|
Fall/Spring
|
3
|
0
|
3
|
6
|
Prerequisites |
None
|
|||||
Course Language |
English
|
|||||
Course Type |
Service Course
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | - | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | - | |||||
Assistant(s) | - |
Course Objectives | The aim of the course is to describe, Turkish food culture under the influence of Anatolian historical heritage in the context of historical, archaeological and intangible cultural heritage and to apply them in their academic and professional lives. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | This course describes and contains the Turkish cuisine culture, which is a synthesis, formed of historical, economic, political and social dynamics will develop students’ cultural awareness and professional vision and will prepare the ground for them to present their expertise in professional platforms in a more conscious and well-equipped manner. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Introduction | |
2 | Paleolithic, Neolithic and Bronze Age Culinary Traditions in Anatolia | Homeros, Odysseia, Azra Erhat-A.Kadir (çev.), Dünya Klasikleri, Can Sanat Yayınları, 2008 |
3 | Archaic, Hellenistik and Roman Periods’ Cuisine Culture in Anatolia | Dalby A.-Graigner S. Antik Çağ Yemekleri ve Yemek Kültürü, Homer Kitabevi, 2001 Kimberly B. Flint-Hamilton, “Legumes in Ancient Greece and Rome: Food, Medicine, or Poison?”, Hesperia: The Journal of the American School of Classical Studies at Athens, Vol. 68, No.3 (Jul. - Sep., 1999), pp. 371-385, American School of Classical Studies at Athens, Wim Van Neer a,b, *, S. Thomas First archaeozoological evidence for haimation, the ‘invisible’ garum Parker Journal of Archaeological Science 35 (2008) |
4 | Byzantine Cuisine Culture | Andrew Dalby. Tastes of Byzantium: The Cuisine of a Legendary Empire. I. B. Tauris, London, 2010. Feast Fast or Famine, Food and Drink in Byzantium, Mayer W. and Trzcionka (eds.), 2017, Brill. |
5 | Cuisine Culture in Central Asian Turks before and after Islam | Sami Kılıç Ali Albayrak İslamiyetten Önce Türklerde Yiyecek Ve İçecekler Turkish Studies - International Periodical For The Languages, Literature And History Of Turkish Or Turkic Volume 7/2 Spring 2012, P.707-716 Ankara Güler, S. (2010). “Türk Mutfak Kültürü ve Yeme İçme Alışkanlıkları”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, s.26-63. Yemek Kitabı Tarih-Halkbilimi-Edebiyat M. Sabri Koz (der.), 2008 Üstün, Y., 2009, Eski Bir Türk İçeceği: Kımız (Koumiss) . Türklük Bilimi Araştırmaları , (26) , 247-255.. |
6 | First Appearance of Turks in Anatolia, Seljuks and Principates’ Cuisine Culture | Akin, G., Özkoçak, V., Gültekin T., 2017, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi, Geçmişten Günümüze Geleneksel Anadolu Mutfak Kültürünün Gelişimi Konferans Sunumu., |
7 | Ottoman Period Cuisine Culture | 7 Ottoman Period Cuisine Culture “Ottoman Palace Cuisine of the Classical Period” (eds.) Özge Samancı, Arif Bilgin, inside Turkish Cuisine, Ankara, Kültür ve Turizm Bakanlığı Yayınları, 2008 s. 71-91. Arif Bilgin Saraydan Düğüne Fatih Dönemi Sofraları, Fatih Sultan Mehmed Han ve Dönemi, Dr. Ayşe Bilge Zafer (ed.), Bursa Osmangazi Belediyesi Yayınları, 2016.Işın P.M., 2014 Bountiful Empire, A History of Ottoman Cuisine |
8 | Midterm | |
9 | Ottoman Period Cuisine Culture | Özge Samancı Geç Dönem Osmanlı Saray Mutfak Kültüründe Ziyafetler Ve Yemekler Osmanlı’da Mimari, Sanat Ve Yemek Kültürü Editörler: Mükerrem Bedizel Zülfkar-Aydın & Ravza Aydın, Osmanlı’da Mimari, Sanat Ve Yemek Kültürü Editörler: Mükerrem Bedizel Zülfkar-Aydın & Ravza Aydın, 2018 |
10 | Republican Period Turkish Cuisine Culture | https://encyclopedia.1914-1918-online.net/article/post-war_economies_turkey Özge Samancı Images, perceptions and authenticity in Ottoman-Turkish cuisine, in Food Heritage and Nationalism in Europe, Ilaria Porciani (ed.),2019, Routledge Publication, Part II, 155-171. Güler, S. (2010). “Türk Mutfak Kültürü ve Yeme İçme Alışkanlıkları”, Dumlupınar Üniversitesi Sosyal Bilimler Dergisi, 26, s.26-63. |
11 | Turkish Cuisine Culture and New Trends - I | Defne Karaosmanoğlu, “Surviving the Global Market”, Food, Culture & Society, Vol. 10 , Iss. 3, 2007, 425-448. Yemek Kitabı Tarih-Halkbilimi-Edebiyat M. Sabri Koz (der.), 2008 |
12 | Presentation | |
13 | Presentation | |
14 | Presentation | |
15 | Review of the semester | |
16 | Final Exam |
Course Notes/Textbooks | Linda Civitello, Cuisine and Culture: A History of Food and People, 3rd edition, Wiley Publishers, 2011. |
Suggested Readings/Materials | A Taste of Thyme: Culinary Cultures of the Middle East, Sami Zubaida and Richard Tapper (eds.) 1994, ISBN 1860646034
Wheats Facts and Futures 2009, (eds) Dixon, et. Al., Mexico: CIMMYT, 2009, ISBN 978-970-648-170-2
Royal Taste, Food, Power and Status at the European Courts after 1789, Asghate 2011, ISBN 9780754694786
Encounters with Europe, 1850-1950, (eds) Anna Frangoudaki, Çağşar Keyder, London: I.B. Tauris,2007, ISBN 9781845112899 |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
10
|
Presentation / Jury |
1
|
10
|
Project |
1
|
10
|
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
20
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
5
|
60
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
14
|
2
|
28
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
15
|
15
|
Presentation / Jury |
1
|
7
|
7
|
Project |
1
|
20
|
20
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
20
|
20
|
Final Exam |
1
|
30
|
30
|
Total |
168
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | To be able to have fundamental knowledge about narrative forms in cinema, digital and interactive media, and the foundational concepts relevant to these forms. |
|||||
2 | To be able to create narratives based on creative and critical thinking skills, by using the forms and tools of expression specific to cinema and digital media arts. |
|||||
3 | To be able to use the technical equipment and software required for becoming a specialist/expert in cinema and digital media. |
|||||
4 | To be able to perform skills such as scriptwriting, production planning, use of the camera, sound recording, lighting and editing, at the basic level necessary for pre-production, production and post-production phases of an audio-visual work; and to perform at least one of them at an advanced level. |
|||||
5 | To be able to discuss how meaning is made in cinema and digital media; how economy, politics and culture affect regimes of representation; and how processes of production, consumption, distribution and meaning-making shape narratives. |
|||||
6 | To be able to perform the special technical and aesthetic skills at the basic level necessary to create digital media narratives in the fields of interactive film, video installation, experimental cinema and virtual reality. |
|||||
7 | To be able to critically analyze a film or digital media artwork from technical, intellectual and artistic perspectives. |
|||||
8 | To be able to participate in the production of a film or digital media artwork as a member or leader of a team, following the principles of work safety and norms of ethical behavior. |
|||||
9 | To be able to stay informed about global scientific, social, economic, cultural, political, institutional and industrial developments. |
|||||
10 | To be able to develop solutions to legal, scientific and professional problems surrounding the field of cinema and digital media. |
|||||
11 | To be able to use a foreign language to communicate with colleagues and collect data in the field of cinema and digital media. ("European Language Portfolio Global Scale", Level B1). |
|||||
12 | To be able to use a second foreign language at the medium level. |
|||||
13 | To be able to connect the knowledge accumulated throughout human history to the field of expertise. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWS |ALL NEWS
"Working with Found Footage" Workshop Organized with Zeyno Pekünlü
Artist, director, activist and academician Zeyno Pekünlü was the guest of CDM232: Digital Film Studio II.
CDM senior year student Ecem has been selected to the Animation category at Adana Altın Koza Film Festival
CDM 4th-grade student Ecem Çörtle has been selected as a finalist in the National Student Films category of the 30th International Adana
CDM graduate Eylül Berivan Kızılırmak has been accepted to the Cologne Academy of Media Arts
CDM graduate Eylül Berivan Kızılırmak has been accepted to the master's program at the Academy of Media Arts Cologne (Kunsthochschule für Medien Köln).
Traditionalistic CDM End of Year Exhibition EPI.LOG took place in FC Studios
Cinema and Digital Media End of Year Exhibition EPI.LOG 2023, organized as part of IUE Faculty of Communication Exhibition "FC-EX 2023", was
IUE Faculty of Communication Advisory Board members visited our Faculty and Studios on June 22, 2023
IUE Faculty of Communication Advisory Board members Andreas Treske, Ayşe Matay, Barbaros Görgü, Dilek Gappi, Elif Demirci İşleğen, Emine Uysal Berger, Murat
Ataberk awarded at the İFSAK 43rd National Short Film and Documentary Competition
Our third-year student, Ataberk Eyolcu, returned from the 43rd National Short Film and Documentary Competition of İFSAK (Istanbul Photography and Cinema Amateurs
Our third-year CDM student Fikret Başar Kaya was at the 42nd Istanbul Film Festival
Our third year CDM student Fikret Başar Kaya participated as a Young Jury at the 42nd Istanbul Film Festival held on April
CDM hosted Dina Iordanova
Prof. Dina Iordanova gave a speech titled Olympics of Film: Dynamics of international film competitions on Thursday, January 5, 2023, in D002 at Izmir