Course Contents

It aims to enable students to gain knowledge about Turkish food culture and to apply this knowledge to their academic and professional lives.

1)Ali Eşref Dede Efendi, (1992), Ali Eşref Dede'nin Yemek Risalesi(1275-1859), Haz., Feyzi Halıcı, Atatürk Kültür, Dil ve Tarih Yüksek Kurumu Atatürk Kültür Merkezi Yayını, Sayı:62, Türk Kültüründen Görüntüler Dizisi- Sayı:17, Ankara,2)Yerasimos, S. (2002), Sultan Sofraları:15. ve 16. Yüzyılda Osmanlı Saray Mutfağı, Yapı Kredi Yayınları, İstanbul3)Aşçıyan, O. (2018), Alaturka ve Alafranga Yeni Yemek Kitabı 1907, Aras Yayıncılık, İstanbul

It includes violations of school integrity, but is not limited to cheating, plagiarism, but also handing over thework of others, using the work of a lecturer or someone else without permission. Any breach of integrity is aserious academic offense and is subject to disciplinary action