Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1GMS103HISTORY OF CULTURE3+0+03320.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course TThe primary objective of this course is for students to gain an understanding of culture and civilizations, acquire a broad cultural background, and develop an insight into the human condition. The course aims to enable students to grasp the concept of culture and its evolution—essential for their effectiveness in their respective professional fields—and to familiarize them with theories concerning social infrastructure and superstructure. Furthermore, it seeks to teach concepts such as diversity, identity formation, discourse analysis, and cultural structuring; to provide a foundation in social science terminology; to facilitate the analysis of symbols; and to foster problem-solving skills by introducing the fundamental practices of field research.
Course Content Culture and its definitions, the elements and subcategories of culture, the historical development of the concept of culture, the fields of study within anthropology, cultural theories, symbols and meaning, identity and othering, economic systems, migration, social change and the perspectives offered by anthropology on this subject, the culture industry, the cultural dimensions of food, and cultural heritage.
Course Methods and Techniques The course will be conducted theoretically. Delivered in a face-to-face format over 15 weeks, the course will be taught using content prepared by the instructor, along with professional terminology. A minimum attendance rate of 70% is mandatory. Adherence to the principles of academic integrity is expected in all assignments and examinations.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof.Dr. Furkan BALTACI
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Prezi presentations
student grades
Montanari, M. (2006). Food Is Culture. New York: Columbia University Press
Kottak, C. P. Anthropology: A View of Human Diversity. Ankara: Ütopya Publishing
Eagleton, T. Interpretations of Culture. Istanbul: Ayrıntı Yayınları.
Burke, P. (2008). What is Cultural History? (2. baskı). Cambridge: Polity Press
Course Notes Current presentations provided by the instructor
Documents a
Assignments a
Exams a

Course Category
Mathematics and Basic Sciences %0
Engineering %0
Engineering Design %0
Social Sciences %75
Education %0
Science %0
Health %0
Field %25

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 28 2 56
Hours for off-the-c.r.stud 11 3 33
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 3 91

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 learn what civilization is
2 Learns the relationship between civilization and culture
3 Learns the processes that people have gone through in history
4 Learns the Relationship between Culture and Gastronomy
5 Learns the stages of gastronomy in the historical process
6 Knows the culinary culture and its basic values ??according to the nations

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to the course; the concept of culture and various definitions of culture
2 Elements, characteristics, and subgroups of culture (subculture, counterculture, popular culture) Güvenç, İnsan ve Kültür
3 The historical development of the concept of culture; the relationship between culture and civilization
4 Fields of study and fundamental concepts in anthropology; fieldwork and ethnography
5 Cultural theories (evolutionism, diffusionism, functionalism, structuralism); social infrastructure and superstructure
6 Symbols, meaning, and symbolic anthropology; the symbolic dimensions of food -1
7 Symbols, meaning, and symbolic anthropology; the symbolic dimensions of food 2
8 Midterm An overview Textbook
9 Identity formation, difference, and othering; ethnocentrism and cultural relativism
10 Economic systems and culture: from hunter-gatherer societies to agrarian societies, production and consumption
11 Migration, acculturation, and cultural interaction; the circulation of cuisines and products
12 Social change, modernization, and globalization; anthropology’s perspectives on change
13 The culture industry and popular culture: A critique from the Frankfurt School
14 Concepts of discourse analysis and cultural structuring
15 Cultural heritage, intangible cultural heritage, and gastronomy; a general assessment

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 4 3 3 3 3 3 3 4 3 3 3 3 3 4 1
C1 3 3 3 3 1 1 1 4 3 3 2 1 2 4 1
C2 3 2 4 3 1 2 4 4 4 2 2 1 2 4 1
C3 3 2 4 3 1 2 2 4 3 2 2 1 2 4 1
C4 3 2 4 3 1 2 2 4 3 2 2 1 4 4 1
C5 3 2 4 3 1 2 2 4 3 2 2 1 2 4 1
C6 3 2 4 3 1 2 2 4 3 2 2 1 2 4 1

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant