Course Contents

The aim of this course is to enable students to understand food culture through an analytical and comparative perspective and to explain how cultural, religious, geographical, social, and historical forces influence food practices. The course also aims to develop students' ability to critically evaluate contemporary transformations in food culture, including migration, globalization, cultural exchange, heritage, authenticity, and sustainability.

1) Counihan, C., & Van Esterik, P. (Eds.). (2012). Food and culture: A reader. Routledge. 2) Kittler, P. G., Sucher, K., & Nahikian-Nelms, M. (2011). Food and culture.

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.