Sociology
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

SOS425

Course Name:

Food Sociology

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. ESRA KÖTEN

Course Lecturer(s):

Dr.Öğr.Üyesi İLKER ÇAYLA

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to discuss sociological and anthropological perspectives on food and to critically evaluate the food culture and modern food system.

Course Content:

Cooking and eating are more than just a nutritional act, but a social and cultural act. While consuming nutrients, we communicate the meanings that maintain identities and construct culture. This course also covers agricultural, environmental and ethical fields. During this course you will be learning these contents: Anthropology of food, food and Globalization, food and Identity, food and Sociological perspective

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Gain an anthropological perspective on food.
2) Gain sociological perspective on food.
3) Evaluate food in historical and sociological dimensions.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) Reads the act of eating with a critical eye.
Field Specific Competence
1) Evaluate the role of food in identity construction, cultural structuring and social relations.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Food and Anthropology	Claude levi Strauss. Hepimiz Yamyamız. İstanbul: metis yayınları
2)	Food and anthropology	Claude, Levi-Strauss. hepimiz Yamyamız. İstanbul: Metis yayınları
3)	Anthropological Perspective and Food	Goody, Jack. Yemek Mutfak Sınıf. İstanbul: Pinhan yayınları
4)	Anthropolojical Perspective and Food	Goody, Jack. Yemek Mutfak Sınıf. İstanbul: Pinhan yayınları
5)	Food and Culture	Marianna Yerasimos. Evliya Çelebi Seyahatnamesi'nde Yemek Kültürü. İstanbul: Kitap Yayınevi
6)	Food and Culture	Marianna Yerasimos. Evliya Çelebi Seyahatnamesi'nde Yemek Kültürü. İstanbul: Kitap Yayınevi
7)	Food and Culture	Mary Douglas. Saflık ve Tehlike: Kirlilik ve Tabu Kavramlarının Bir Çözümlemesi istanbul: Metis yayınları
8)	Food and Culture	Mary Douglas , Baron Isherwood. Tüketimin Antropolojisi. Ankara: DOST KİTABEVİ
9)	Food and sociolohgical persspective	Pierre Bourdieu. Seçilmiş Metinler. İstanbul: Heretik Yayıncılık
10)	Food and Sociological Perspective	Pierre Bourdieu. Seçilmiş Metinler. İstanbul: Heretik Yayıncılık
11)	Food and Sociological Perspective	Pierre Bourdieu. Seçilmiş Metinler. İstanbul: Heretik Yayıncılık
12)	Food and Sociological Perspective	Pierre Bourdieu. Seçilmiş Metinler. İstanbul: Heretik Yayıncılık
13)	Food and Globalization	FEATHERSTONE, M. (1996). Postmodernizm ve Tüketim Kültürü, (Çev: M. Küçük), İstanbul: Ayrıntı yayınları.
14)	Food and Globalization	Çağlar Keyder ve Zafer Yenal,Bildiğimiz Tarımın Sonu,İletişim Yayınları.İstanbul: 2013,

Sources

Course Notes / Textbooks:	Goody, Jack. Yemek, Mutfak Sınıf. Pinhan Yayınları
References:	Belge, Murat. Yemek Kültürü. İletişim Yayınları

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	5	3	4
Program Outcomes
1) Gains the ability to interpret social developments with the theoretical knowledge that is acquired and a critical perspective.
2) Has knowledge about other disciplines and is open to lifelong learning to be able to success interdisciplinary work.
3) Has the ability to observe social, scientific and ethical values in the stages of data collection, interpretation and announcement while conducting research in the field.
4) Graduates with a good knowledge of at least one foreign language and one foreign language at the entry level.
5) Gains a professional perspective with good observation ability and empathy.
6) Gains the ability to collect local, national and international data and conduct research in the field of social science.
7) Can make explanations to expert or non-expert audiences about their field or social issues, inform them and convey their thoughts, problems and solutions clearly in written and oral form.
8) Adopts various internship programs and applied studies.
9) Gains knowledge to work as a researcher, consultant or expert in the public or private sector.
10) Complies with the ethical rules accepted and encouraged by TÜBİTAK, YÖK and TÜBA and universal science within the context of research, and education.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Gains the ability to interpret social developments with the theoretical knowledge that is acquired and a critical perspective.	5
2)	Has knowledge about other disciplines and is open to lifelong learning to be able to success interdisciplinary work.	5
3)	Has the ability to observe social, scientific and ethical values in the stages of data collection, interpretation and announcement while conducting research in the field.
4)	Graduates with a good knowledge of at least one foreign language and one foreign language at the entry level.
5)	Gains a professional perspective with good observation ability and empathy.
6)	Gains the ability to collect local, national and international data and conduct research in the field of social science.
7)	Can make explanations to expert or non-expert audiences about their field or social issues, inform them and convey their thoughts, problems and solutions clearly in written and oral form.
8)	Adopts various internship programs and applied studies.
9)	Gains knowledge to work as a researcher, consultant or expert in the public or private sector.
10)	Complies with the ethical rules accepted and encouraged by TÜBİTAK, YÖK and TÜBA and universal science within the context of research, and education.

Learning Activity and Teaching Methods

Expression
Lesson
Group study and homework
Reading
Homework
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 20
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	13	78
Presentations / Seminar	7	7
Midterms	1	3
Final	2	13
Total Workload		143