SECTION I: GENERAL INFORMATION ABOUT THE COURSE |
Course Code | Course Name | Year | Semester | Theoretical | Practical | Credit | ECTS |
60721METOS-GAS0017 | Slow Life and Gastronomy | 4 | Fall | 2 | 0 | 2 | 4 |
Course Type : | Departmental Elective |
Cycle: | Bachelor TQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree |
Language of Instruction: | Turkish |
Prerequisities and Co-requisities: | N/A |
Mode of Delivery: | E-Learning |
Name of Coordinator: | Dr. Öğr. Üyesi SERAP NAZIR |
Dersin Öğretim Eleman(lar)ı: |
Dr. Öğr. Üyesi SERAP NAZIR |
Dersin Kategorisi: | Competency Development (University Elective) |
SECTION II: INTRODUCTION TO THE COURSE |
Course Objectives: | Although the slow life movement is a movement that emerged as a reaction to fast food and fast lifestyle; it is closely related to gastronomy. It aims to protect the environment, animal existence and sustainable agricultural practices of producers, traditional foods, protect biodiversity, food education and practices and support the local economy with the philosophy of "good, clean, fair food" within the framework of sustainability of quality and reliable food worldwide. In addition, after giving information about the philosophy, principles, historical development and structure of the slow life movement, it is aimed to discuss its activities in the world and in Turkey by giving examples. |
Course Content: | The content of the course is the origin, approach and structure of the slow life and food movement, world problems against local foods, fast food and measures against life, the perception of slow life and quality, innovative approaches and changes for sustainability in gastronomy, evaluation of foods and cuisines in terms of gastronomy, in Turkey Slow life cities consist of the importance of slow life, agricultural biodiversity in terms of gastronomy, culinary modernism in slow life, slow life and food presentation practices. |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
1) Comprehends the relationship between gastronomy and slow life. |
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2) Knowledge about the past, present and future of traditional foods is obtained. |
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3) Knowledge is gained from sustainable agricultural practices to culinary practices for sustainable foods. |
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4) Gains knowledge about fast food and precautions against life. |
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5) The importance of agricultural biodiversity in terms of gastronomy is understood. |
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6) In slow life, the importance of culinary modernism practices in terms of gastronomy is understood. |
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7) Gains knowledge about slow life presentation practices in our country. |
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Skills (Describe as Cognitive and/or Practical Skills.) | ||
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.) |
Week | Subject | ||
Related Preparation | Further Study | ||
1) | Slow food and introduction to gastronomy | ||
2) | The Concept of Gastronomy and New Trends | ||
3) | New Trends: Yavaş Şehir (Cittaslow) | ||
4) | İntroduction of Cittaslow Trend | ||
5) | Criteria of Cittaslow and Examples from Türkiye | ||
6) | History, Mission and Criteria in Slow Food ; Evaluation of Turkish Coffee in Terms of Slow Food | ||
7) | Midterm exam | ||
8) | Geographical Indication | ||
9) | Implementations for Slow Food Practices in Turkey - Gökçeada/Seferihisar/Foça | ||
10) | Project Organizations in Slow Food | ||
11) | Evaluation of Tarhana as in Slow Food | ||
12) | Biodiversity impact on sustainable gastronomy | ||
13) | Network of Ark of Taste , evaluation criteria and research of included products from Turkey | ||
14) | Overview of Slow Food Earth Markets and evaluation of Şile Earth Market |
Course Notes / Textbooks: | |
References: | Petrini, C. (2013). Slow Food Nation: Why our Food Should be Good, Clean, and Fair. Rizzoli Ex Libris publishing. Sağır, G. (2017). Küreselleşmeden geleneksele dönüşte slow food ve cittaslow hareketi. The Journal of Social Science, 1 (2), 50-59. Tencati&Zsolnai (2012). Collaborative enterprise and Sustainability: The case of Slow food. J Bus Ethics (2012) 110:345–354. Özgürel&Avcıkurt (2018). Yavaş Yemek (Slow Food) Hareketinin Yerli Turistler (Akademisyenler) Tarafından Algılanışı. Journal of Tourism and Gastronomy Studies, 6/4, 568-587. Wexler, M.N., Oberlander, J., Shankar, A. (2017). The Slow Food Movement: A 'Big Tent' Ideology. ournal of Ideology, 37 (1), 1. van der Meulen, H.S. (2008). The emergence of slow food. W. Hulsink and H. Dons (eds.), Pathways to High-tech Valleys and Research Triangles: Innovative Entrepreneurship, Knowledge Transfer and Cluster Formation in Europe and the United States, 225-247. Kjørstad, I. (2010). Slow Food: counteracting fast food and fast living. System innovation and Sustainbility 3. First edition, pp. 19, ISBN 9781351279369. Mariani, M., Casabianca, F., Cerdan, C., Peri, L. (2021). Protecting Food Cultural Biodiversity: From Theory to Practice. Challenging the Geographical Indications and the Slow Food Models. Sustainability , 13, 5265. Miele&Murdch (2002). The Practical Aesthetics of Traditional Cuisines: Slow Food in Tuscany. Sociologia Ruralis, 42 (4), pp. 313-328. Philippon, D. (2015). How Local is Slow Food?. Think Global, Eat Local: Exploring Foodways. RCC Perspectives. Schneider, S. (2008). Good, Clean, Fair: The Rhetoric of the Slow Food Movement. Special focus:food, 70(4), pp. 384-402. Ak, D. ( 2017). YAVAŞ KENT (CITTASLOW) HAREKETİ VE TÜRKİYE ÖRNEKLERİ ÜZERİNE BİR DEĞERLENDİRME. Journal of International Social Research 10(52):884-903. Savaş Yavuzçehre & Donat (2017). TÜRKİYE’DE SAKİN KENT (CITTASLOW) ÜYELİĞİNİN KAMUSAL MEKÂNLARA ETKİSİNE YÖNELİK BİR İNCELEME. Pamukkale Üniversitesi Sosyal Bilimler Üniversitesi, 27. Lotti, A. ( 2010). The commoditization of products and taste: Slow Food and the conservation of agrobiodiversity. Agric Hum Values, 27:71–83. Laudan, R. (2004). Slow Food: The French Terroir Strategy, and Culinary Modernism. Food, Culture & Society, 7:2, 133-144. Myers, J. (2013). The logic of the gift: the possibilities and limitations of Carlo Petrini’s slow food alternative. Agric Hum Values, 30:405–415. Sandıkçı&Baydeniz (2020). Presentation Level of Local Food in Cittaslow Restaurants: A Research in the Aegean Region. Journal of Tourism and Gastronomy Studies, 4), 646-659. |
SECTION III: RELATIONSHIP BETWEEN COURSE UNIT AND COURSE LEARNING OUTCOMES (CLOs) |
CLOs/PLOs | KPLO 1 | KPLO 2 | KPLO 3 | KPLO 4 | KPLO 5 | |||||||||||||||||||||||||
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1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 1 | 2 | 3 | 4 | 1 | 1 | 2 | 3 | 4 | 5 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | |
CLO1 | ||||||||||||||||||||||||||||||
CLO2 | ||||||||||||||||||||||||||||||
CLO3 | ||||||||||||||||||||||||||||||
CLO4 | ||||||||||||||||||||||||||||||
CLO5 | ||||||||||||||||||||||||||||||
CLO6 | ||||||||||||||||||||||||||||||
CLO7 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
SECTION IV: TEACHING-LEARNING & ASSESMENT-EVALUATION METHODS OF THE COURSE |
Lectures | |
Discussion | |
Case Study | |
Problem Solving | |
Demonstration | |
Views | |
Laboratory | |
Reading | |
Homework | |
Project Preparation | |
Thesis Preparation | |
Peer Education | |
Seminar | |
Technical Visit | |
Course Conference | |
Brain Storming | |
Questions Answers | |
Individual and Group Work | |
Role Playing-Animation-Improvisation | |
Active Participation in Class |
Midterm | |
Presentation | |
Final Exam | |
Quiz | |
Report Evaluation | |
Homework Evaluation | |
Oral Exam | |
Thesis Defense | |
Jury Evaluation | |
Practice Exam | |
Evaluation of Implementation Training in the Workplace | |
Active Participation in Class | |
Participation in Discussions |
LEARNING & TEACHING METHODS | ASSESMENT & EVALUATION METHODS | ||||||||||||||||||||
CLO1 | CLO2 | CLO3 | CLO4 | CLO5 | CLO6 | CLO7 | |||||||||||||||
-Lectures | -Midterm | ||||||||||||||||||||
-Discussion | -Presentation | ||||||||||||||||||||
-Case Study | -Final Exam | ||||||||||||||||||||
-Problem Solving | -Quiz | ||||||||||||||||||||
-Demonstration | -Report Evaluation | ||||||||||||||||||||
-Views | -Homework Evaluation | ||||||||||||||||||||
-Laboratory | -Oral Exam | ||||||||||||||||||||
-Reading | -Thesis Defense | ||||||||||||||||||||
-Homework | -Jury Evaluation | ||||||||||||||||||||
-Project Preparation | -Practice Exam | ||||||||||||||||||||
-Thesis Preparation | -Evaluation of Implementation Training in the Workplace | ||||||||||||||||||||
-Peer Education | -Active Participation in Class | ||||||||||||||||||||
-Seminar | - Participation in Discussions | ||||||||||||||||||||
-Technical Visit | |||||||||||||||||||||
-Course Conference | |||||||||||||||||||||
-Brain Storming | |||||||||||||||||||||
-Questions Answers | |||||||||||||||||||||
-Individual and Group Work | |||||||||||||||||||||
-Role Playing-Animation-Improvisation | |||||||||||||||||||||
-Active Participation in Class |
Measurement and Evaluation Methods | # of practice per semester | Level of Contribution |
Quizzes | 1 | % 10.00 |
Homework Assignments | 1 | % 15.00 |
Midterms | 1 | % 25.00 |
Semester Final Exam | 1 | % 50.00 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
SECTION V: WORKLOAD & ECTS CREDITS ALLOCATED FOR THE COURSE |
WORKLOAD OF TEACHING & LEARNING ACTIVITIES | |||
Teaching & Learning Activities | # of Activities per semester | Duration (hour) | Total Workload |
Course | 14 | 28 | 392 |
Laboratory | 0 | 0 | 0 |
Application | 0 | 0 | 0 |
Special Course Internship (Work Placement) | 0 | 0 | 0 |
Field Work | 0 | 0 | 0 |
Study Hours Out of Class | 0 | 0 | 0 |
Presentations / Seminar | 1 | 2 | 2 |
Project | 0 | 0 | 0 |
Homework Assignments | 1 | 2 | 2 |
Total Workload of Teaching & Learning Activities | - | - | 396 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES | |||
Assesment & Evaluation Activities | # of Activities per semester | Duration (hour) | Total Workload |
Quizzes | 0 | 0 | 0 |
Midterms | 1 | 2 | 2 |
Semester Final Exam | 1 | 2 | 2 |
Total Workload of Assesment & Evaluation Activities | - | - | 4 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) | 400 | ||
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) | 4 |