GMS 3007 - Food Culture - Course Information

Basic Information

Course Code:

GMS 3007

Course Name:

Food Culture

Language of Instruction:

English

Course Type:

Class

Course Level:

Bachelor

ECTS:

4.00

Instructor:

Doç. Dr. OĞUZ DOĞAN

Course Objectives

The aim of this course is to examine the interaction between food culture, religious beliefs, geographical conditions, and cultural identity, enabling students to develop intercultural awareness of global culinary traditions. Students will gain knowledge about dietary rules in different religions, regional gastronomic traditions, and the role of food in cultural sustainability.

Course Content

This course explores the relationship between food, religion, culture, and geography. It examines dietary practices in major world religions (Judaism, Christianity, Islam, Hinduism, Buddhism), regional food cultures of the Mediterranean, Europe, Asia, Africa, and the Americas, and the influence of food on cultural identity, social structures, and sustainability. Students will comparatively analyze the gastronomic traditions of diverse societies.

Learning Outcomes

Code	Description
LO1	Students will be able to identify and compare the fundamental food and beverage rules within major world religions (Judaism, Christianity, Islam, Hinduism, Buddhism).
LO2	Students will explain the role of food habits in shaping cultural identity and analyze intercultural differences in dietary practices.
LO3	Students will identify and classify the characteristic food cultures of Mediterranean, European, Asian, and African regions.
LO4	Students will evaluate religious, geographical, and socioeconomic factors influencing the food preferences of specific populations.
LO5	Students will discuss the importance of cultural sustainability and gastronomic diversity using examples from various cultures.

Weekly Course Content

Week	Content
1	Introduction to the Course
2	Food and Culture
3	Food and Religion (Judaism)
4	Food and Religion (Christianity and Islam)
5	Food and Religion (Hinduism and Buddism)
6	Food Culture in the Mediterranean
7	Northern and Southern Europeans
8	Midterm Exam
9	Central Europeans, People of the Former Soviet Union (FSU) and Scandinavia
10	Native Americans and Scandinavia
11	People of the Balkans and the Middle East
12	East Asians
13	South Asians
14	Southeast Asians
15	Africans

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	14	3.00	42.00
Pre-Class Individual Study	14	1.00	14.00
Midterm Exam/Preparation	6	3.00	18.00
Final Exam/Preparation	14	3.00	42.00
Total Workload (Hours)			116
ECTS Credit (Workload / 25)			4

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%40
2	Final Exam	%60
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10
PO-11
PO-12
PO-13
PO-14

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Brainstorming	The purpose of forming pairs is to ensure that they are open to innovation during the idea generation phase	Standard classroom technologies, multimedia tools, projector, computer, overhead projector

Academic Integrity and Artificial Intelligence

Academic integrity is a fundamental principle of this course. Students are expected to produce original work in all assignments and academic activities. Plagiarism, fabrication or falsification of data, the use of others’ ideas, thoughts, or texts without proper citation, and presenting a work while concealing the contribution of others are considered ethical violations. Within the scope of this course, artificial intelligence tools may be used as supportive resources in the learning process. Such use requires responsibility and transparency. Artificial intelligence may be utilized for idea development, clarification of concepts, language editing, or technical support. However, content generated by artificial intelligence may not be copied and presented as the student’s own academic work. Any use of artificial intelligence must be clearly acknowledged, and the final work must reflect the student’s own ideas, reasoning, academic knowledge, and effort. Failure to disclose the use of artificial intelligence or the detection of ethical violations will be evaluated in accordance with the relevant university regulations.

Sustainable Development Goals