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 enable students to understand food culture through an analytical and comparative perspective and to explain how cultural, religious, geographical, social, and historical forces influence food practices. The course also aims to develop students' ability to critically evaluate contemporary transformations in food culture, including migration, globalization, cultural exchange, heritage, authenticity, and sustainability.

Course Content

This course examines food as a cultural, social, historical, and symbolic phenomenon. It explores how identity, religion, geography, social structure, migration, globalization, heritage, and sustainability shape food practices and meanings. Rather than treating world cuisines as isolated regional categories, the course uses comparative cultural cases to analyze how food traditions are formed, maintained, negotiated, and transformed across societies.

Course Books / Materials / Recommended Resources

1) Counihan, C., & Van Esterik, P. (Eds.). (2012). Food and culture: A reader. Routledge. 2) Kittler, P. G., Sucher, K., & Nahikian-Nelms, M. (2011). Food and culture.

Learning Outcomes

Code	Description
LO1	Explain the key concepts and perspectives used to understand food culture.
LO2	Analyze how religion, geography, social structure, and cultural identity shape food practices.
LO3	Compare food cultures using cultural, social, historical, and geographical perspectives.
LO4	Analyze the effects of migration, globalization, and cultural exchange on changing food practices.
LO5	Evaluate contemporary issues related to food heritage, authenticity, sustainability, and the transformation of food cultures.

Weekly Course Content

Week	Content
1	Introduction: Course Orientation and Syllabus
2	Understanding Food Culture: Concepts, Meanings and Perspectives
3	Food, Identity and Belonging
4	Food, Religion and Dietary Practices
5	Geography, Environment and the Formation of Food Cultures
6	Social Class, Gender and Power in Food Culture
7	Tradition, Rituals and Symbolic Meanings of Food
8	Midterm Exam
9	Food, Migration and Diaspora
10	Globalization, Cultural Exchange and Hybridization
11	Food Heritage, Authenticity and Cultural Appropriation
12	Mediterranean Food Culture: A Comparative Case
13	Asian Food Cultures: East, Southeast and South Asia (A Comparative Case)
14	European Food Cultures: A Comparative Case
15	Food Cultures of the Americas: A Comparative Case

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