• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS SOS 4044 SOCIOLOGY OF FOOD ELECTIVE 3 0 0 4

Offered By

Sociology

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILDIZ AKPOLAT

Offered to

Sociology Sociology (Evening)

Course Objective

The main aim of this course is to establish a connection between sociological theory and food field based on the history of food.

Learning Outcomes of the Course Unit

1   To be able to use sociological theory by adapting to different fields 2   To analyze inconspicuous social relationships and structures among daily life practices 3   Addressing various perspectives by focusing on intercultural differences

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction 2 Changes in the modern diet 3 The effect of globalization on food 4 The effect of globalization on production and supply 5 Evolving cultural responses to food 6 Cooking and eating practices 7 Consumers anxieties 8 Midterm 9 Food in Sociology 10 Food in Anthropology 11 Food, Culture and Health 12 Food, Culture and Health 13 Food, Culture and Health 14 Final exam

Recomended or Required Reading

Poulain, Jean-Pierre., The Sociology of Food, Bloomsbery.

Planned Learning Activities and Teaching Methods

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCGR FINAL COURSE GRADE (RESIT) VZ * 0.30 + ODV * 0.30 + FN * 0.40 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) VZ * 0.30 + ODV * 0.30 + BUT * 0.40 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

Poulain, Jean-Pierre., The Sociology of Food, Bloomsbery.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 5 60 Midterm 1 1 1 Final 1 1 1 Project Assignment 1 1 1 TOTAL WORKLOAD (hours) 99

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 LO.1 4 3 3 3 4 LO.2 4 3 4 4 3 4 LO.3 4 4 4 3 4 3