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Information
| Unit | FACULTY OF FINE ARTS |
| Gastronomy and Culinary Arts PR. | |
| Code | GMS114 |
| Name | Gastronomy and Media |
| Term | 2026-2027 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Sema Nur TECİMEN |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The objective of this course is to provide students with a critical perspective on how food culture and the gastronomy industry are produced, consumed, and represented across traditional and digital media platforms, and to equip them with the ability to analyze the impact of communication channels on gastronomic trends.
Course Content
This course covers the historical development of the relationship between gastronomy and communication, food journalism and criticism, food representations in cinema and television programs, social media dynamics, visual culture, gastronomy tourism marketing, and the reflections of food sustainability in traditional and new media platforms.
Course Precondition
There are no prerequisites for this course.
Resources
1)LeBesco, K. & Naccarato, P. (Ed.). (2008). Edible Ideologies: Representing Food and Meaning. State University of New York Press. 2)Şen, A. F. (2019). Medyada Yemek Kültürü. Eğitim Yayınevi. 3)Ketchum, C. (2005). The Essence of Cooking Shows: How the Food Network Constructs Consumer Identities. Journal of Communication Inquiry. 4)Rousseau, S. (2012). Food Media: Celebrity Chefs and the Politics of Everyday Interference. Berg Publishers.
Notes
Current national and international peer-reviewed journal articles published in the fields of communication and gastronomy (Gastronomy and Media, Food, Culture & Society, etc.).
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the interaction between gastronomy and media within historical, cultural, and sociological contexts. |
| LO02 | Analyzes gastronomy content on traditional and new media platforms (television, cinema, social media) with a critical approach. |
| LO03 | Comprehends the fundamental principles and ethical rules of food writing, food journalism, and food criticism. |
| LO04 | Distinguishes the dynamics of audiovisual media production processes (photography, digital marketing, advertising) in the field of gastronomy. |
| LO05 | Designs and presents effective gastronomy content in accordance with international standards for various media channels and target audiences. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Demonstrates English reading, comprehension, speaking, and writing skills. | |
| PLO02 | - | Communicates effectively with individuals from different cultures. | 4 |
| PLO03 | - | Manages the processes of accessing, analyzing, synthesizing, and interpreting information; developing solutions to problems; and designing research projects by utilizing the theoretical knowledge and practical experience acquired in the field. | |
| PLO04 | - | Uses information and communication technologies, software, tools, and equipment relevant to the field. | 5 |
| PLO05 | - | Explains national and international legal regulations, professional standards, and ethical principles related to the field at a basic level. | |
| PLO06 | - | Continuously develops personal and professional competencies through lifelong learning and generates innovative solutions in a changing business environment. | 3 |
| PLO07 | - | Applies the rules of personal care, including cleanliness, attire, and appearance, as well as hygiene and sanitation practices required by the tourism sector. | |
| PLO08 | - | Explains the major theories, phenomena, concepts, and principles in the field of tourism. | |
| PLO09 | - | Works independently or collaboratively as a member of a team by taking responsibility. | 4 |
| PLO10 | - | Explains national and international standards related to occupational health and safety, employee health, environmental protection, food safety, and quality control in the field. | |
| PLO11 | - | Applies business and management functions to perform kitchen management, menu planning, and food and beverage cost control and analysis. | |
| PLO12 | - | • Demonstrates aesthetic and artistic skills in field-related practices and conducts sensory analyses of food products. | |
| PLO13 | - | Applies food and beverage preparation, presentation, and service techniques. | |
| PLO14 | - | Demonstrates classical and modern culinary practices and cooking methods. | |
| PLO15 | - | Effectively manages all stages of the food product life cycle, from the selection of raw materials to consumption, by considering the characteristics and nutritional values of foods. | |
| PLO16 | - | Prepares national and international recipes by comparing the similarities and differences between Turkish and world cuisines.. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Gastronomy and Media: Basic Concepts and Communication Theories | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Food and Media in Historical Context: Transition from Traditional Media to Digitalization | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Food Journalism, Magazine Publishing, and Writing | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Television and Food Shows (Documentaries, competitions, and gastronomy channels) | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Representation of Gastronomy and Food Culture in Cinema | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Social Media Dynamics and Gastronomy (Instagram, TikTok, YouTube, and food influencers) | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Food Photography, Visual Culture, and Aesthetics | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Digital Gastronomy Marketing and Advertising | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Food Criticism: Principles, Responsibilities, and Ethical Rules | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | The Driving Force of Media in Gastronomy Tourism and Perception Management | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Sustainability in Media 1 | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Sustainability in Media 2 | Review of lecture notes and relevant articles. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Student Project Presentations and End-of-Term Evaluation 1 | Review of lecture notes and relevant articles. | Ölçme Yöntemleri: Proje / Tasarım |
| 15 | Student Project Presentations and End-of-Term Evaluation 2 | Review of lecture notes and relevant articles. | Ölçme Yöntemleri: Proje / Tasarım |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 1 | 14 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 20 | 20 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 2 | 2 |
| Final Exam | 1 | 2 | 2 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||