Course Contents

This course aims students to gain knowledge about Turkısh food culture and apply that knowledge to their academic and Professional lives. By the end of the course, students will learn about the evolution of food selection and preparation as well as combination cuisines in Turkey since prehistoric times to medieval era. The students who succeeded in this course;• Describe economic, social and cultural aspects of food• Explain the historical development of Turkish cuisine• Classify Turkish cuisine within an economic, social and cultural perspective• Describe the complex structure of Turkish cuisine• Discuss globalizing food phenomenon• Evaluate different systems of food in the globalizing world

GMS 1005 Food Safety and Hygiene and GMS 1002 Introduction to Kitchen Practices

Turkish Cuisine in Historical Perspective - Deniz Gürsoy

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.