Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GMS116GASTRONOMY AND MYTHOLOGY2+0+02321.10.2026
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 The purpose of this course is to analyze the connection between the fundamental archetypes and figures of gods and goddesses in world mythologies and food culture. Students will gain an understanding of food symbolism in ancient texts and learn about the reflections of these narratives in the modern world of gastronomy (menu design, storytelling, etc.).
Course Content Definition of world myths, their place and importance today. Mainly Western (Greek and Roman) mythologies, history of myths, introduction of important mythological gods and goddesses, heroism and love stories. Introducing examples of works of art in which mythological subjects are seen in all branches of Fine Arts.
Course Methods and Techniques exam, reading, article
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Fulya Harp Çelik
Name of Lecturers Asist Prof.Dr. Fulya Harp Çelik
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources lecture notes
Generous, B (1980). Mythology and Iconography.
Hamilton, E (2011); Mitologya.
And, M. Ottoman Islamic Mythology with Miniatures, Istanbul.
Bulfinch, T (2012); Classical Greek and Roman Mythology, Istanbul.
Erhat, A. (2006), Dictionary of Mythology, Istanbul, Remzi Bookstore.
Cengiz,S.(2018) Spices in Mythology.
Course Notes The course will be covered theoretically. The course, which was taught formally for 15 weeks, will be explained through the contents and professional definitions prepared by the instructor.
Documents 1)Cömert, B (1980). Mitoloji ve İkonografi. 2)Hamilton, E (2011); Mitologya. 4) And, M. Minyatürlerle Osmanlı İslam Mitologyası, İstanbul. 3) Erhat, A.(2006), Mitoloji Sözlüğü, İstanbul, Remzi Kitabevi. 5) Bulfinch,T (2012); Klasik Yunan ve Roma Mitolojisi,İstanbul. 6)Cengiz,Ş.(2018) Mitolojide Baharatlar.

Course Category
Social Sciences %100

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 % 30
Assignment 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 12 2 24
Hours for off-the-c.r.stud 1 30 30
Assignments 1 2 2
Presentation 1 30 30
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 3 90

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Can identify the symbolic meanings of food items in ancient cultures.
2 It analyzes the power of mythological narratives to shape social eating habits.
3 A culinary product or menu can be enriched with a mythological story.
4 It examines the culinary histories of different regions from a comparative perspective.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction: Myth, Ritual, and Cuisine—The definition of mythology, the sacralization of food, and the earliest sacrificial rituals.
2 Sumer and Mesopotamia: Enlil, Inanna, and the Cult of Fertility; the invention of beer and the hymn to Ninkasi.
3 Egyptian Mythology and the Gift of the Nile: Osiris, Isis, and the Sacredness of Bread; Scenes of Feasting in Beliefs About the Afterlife.
4 Ancient Greece I: The Banquet of Olympus—Ambrosia and Nectar: the food of the gods and symbols of immortality.
5 Ancient Greece II: Wine and Exuberance—The Cult of Dionysus, Harvest Rituals, and the Role of Wine in Civilization.
6 Ancient Greece III: Agriculture and the Harvest—The story of Demeter and Persephone; the origins of the seasons and the mystery of wheat.
7 Roman Mythology: The Culture of Feasting—Bacchus and Ceres; Rome’s Grand Feasts and Class Distinctions Based on Food.
8 mıdterm exam
9 Norse and Celtic Mythology: A feast in Valhalla; the symbolism of the apple (Idunn) and mead.
10 Far Eastern Mythology: The rice cult in Chinese and Japanese beliefs, the origins of the tea ceremony, and the philosophy of “Umami.”
11 Aztec and Maya Mythology: The Food of the Gods: Cacao; the Sacredness of Corn and Legends of Human Creation.
12 Turkish Mythology and Steppe Culture: Umay Ana, rituals of abundance, and the role of milk and meat in the nomadic belief system.
13 Food Symbolism in Religious Texts: The forbidden fruit, the concepts of halal and haram, and the mythological origins of fasting rituals.
14 student presentations
15
16 final exam

 
Sustainable Development Goals
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 5
C1 5
C2 5
C3 5
C4 5

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