TKPR224 CULINARY & FOOD
Course Code: |
7950224 |
METU Credit (Theoretical-Laboratory hours/week): |
4(4-0) |
ECTS Credit: |
6.0 |
Department: |
Meslek Yüksekokulu |
Language of Instruction: |
English |
Level of Study: |
Undergraduate |
Course Coordinator: |
|
Offered Semester: |
Fall and Spring Semesters. |
Course Content
The lesson represents a significant contribution to the study of recipes from the Ottoman andTurkey by situating them in a broader European context, traversing Russia, Albania, France, Germany, Ireland, Spain, Sweden, and the United Kingdom. The lesson teaches the recipe collection and their evolution over time; their transmission, ingredients, and artisanal knowledge. The student explores the inclusion of new ingredients and the integration of foreign recipes, in many ways in which people, food, and ideas, travelled the globe. Each of the ingredients and bioactive compounds in the recipes is also analysed. The healthy status of the different foods in different countries and regions with their benefits and drawbacks are introduced. Through the lesson, studients are supposed to gain a world-wide culinary experience and culture which helps them to be universal. The changes in the nutrient intakes, protein, fat, oil, carbohydrate, vitamin, mineral, salt and water in European and Eastern communities as compared will be informed.