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Course Goals |
Student learns the cultures of countries, cultural differences, the impact of cultures on kitchens, recognizes the historical development of culinary cultures and local foods, examines the effects of international cuisine on health. |
Prerequisite(s) |
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Corequisite(s) |
- |
Special Requisite(s) |
- |
Instructor(s) |
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Course Assistant(s) |
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Schedule |
This course is not offered in this academic year.
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Office Hour(s) |
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Teaching Methods and Techniques |
Virtual classroom, synchronous lesson |
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Principle Sources |
Lecture notes |
Other Sources |
MacVeigh J. (Ed: Garza D), (2009). International cuisine, Clifton Park, NY, USA.
Anadolu Üniversitesi, Açıköğretim yayını, No:2171, Dünya Mutfakları I
Anadolu Üniversitesi, Açıköğretim yayını, No:2247, Dünya Mutfakları II |
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Course Schedules |
Week |
Contents |
Learning Methods |
1. Week |
Origins of Anatolian culinary culture and Turkish cuisine |
Lecture Question-Answer Discussion |
2. Week |
French cuisine |
Lecture Question-Answer Discussion |
3. Week |
Spanish cuisine |
Lecture Question-Answer Discussion |
4. Week |
British and Balkan cuisine |
Lecture Question-Answer Discussion |
5. Week |
Scandinavian and Russian cuisine |
Lecture Question-Answer Discussion |
6. Week |
Middle, North, South American and Mexican cuisine |
Lecture Question-Answer Discussion |
7. Week |
Chinese cuisine, Japanese cuisine |
Lecture Question-Answer Discussion |
8. Week |
Midterm exam |
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9. Week |
Indian cuisine |
Lecture Question-Answer Discussion |
10. Week |
Korean cuisine |
Lecture Question-Answer Discussion |
11. Week |
Malaysian, Indonesian, Thai and Vietnamese Cuisine |
Lecture Question-Answer Discussion |
12. Week |
Middle Eastern and African cuisine |
Lecture Question-Answer Discussion |
13. Week |
Other Asian Cuisine (Central Asian, Iranian, Afghan, Pakistani) |
Lecture Question-Answer Discussion |
14. Week |
Italian cuisine |
Lecture Question-Answer Discussion |
15. Week |
Final exam |
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16. Week |
Final exam |
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17. Week |
Final exam |
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