CRP448 URBAN AND RURAL FOODSCAPES THROUGH TIME
| Course Code: | 1210448 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 5.0 |
| Department: | City and Regional Planning |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. DENİZ BURCU ERCİYAS |
| Offered Semester: | Spring Semesters. |
Course Objectives
The course aims to investigate how food shapes and is shaped by the spatial characteristics of urban and rural environments, considering the historical, cultural, and socio-economic factors that contribute to the diversity of food experiences in places.
Course Content
Food is our fuel for existence and the symbolic center of our lives. Food is not only a bare necessity, it is also the medium through which knowledge, tradition and even history are transmitted, known and shared by all. The concept of ?foodscapes? emerged in the 1990s within the context of studies of social and spatial inequalities in public health and food systems. Since then, it has incorporated the study of the entire chain of food from its production to consumption especially in the context of changing notions of landscape and space. This course intends to introduce the term 'foodscape' as a part of urban studies. The term and its connotations will be explored through various aspects of urban and rural life; it is not just a material space, but includes socio-political processes. The course aims to investigate how food shapes and is shaped by the spatial characteristics of urban and rural environments, considering the historical, cultural, and socio-economic factors that contribute to the diversity of food experiences in places. Different approaches, such as analytical, systematical, or phenomenological, will be explored to develop a holistic spatial approach to urban and rural foodscapes. Each week, examples from around the world will be presented around specific themes to enrich the understanding of general concepts.
Throughout the course, students will gain a comprehensive understanding of the spatial intricacies that define a city's culinary identity. The course encourages a critical examination of the role of food in shaping the urban experience whereby the students will critically analyze the spatial dimensions of urban foodscapes, gaining insights into the interconnectedness of feasting, market spaces, and broader spatial dynamics that shape the culinary landscapes of cities.
Course Learning Outcomes
Different approaches, such as analytical, systematical, or phenomenological, will be explored to develop a holistic spatial approach to urban and rural foodscapes. Each week, examples from around the world will be presented around specific themes to enrich the understanding of general concepts. Throughout the course, students will gain a comprehensive understanding of the spatial intricacies that define a city's culinary identity. The course encourages a critical examination of the role of food in shaping the urban experience whereby the students will critically analyze the spatial dimensions of urban foodscapes, gaining insights into the interconnectedness of feasting, market spaces, and broader spatial dynamics that shape the culinary landscapes of cities.Different approaches, such as analytical, systematical, or phenomenological, will be explored to develop a holistic spatial approach to urban and rural foodscapes. Each week, examples from around the world will be presented around specific themes to enrich the understanding of general concepts. Throughout the course, students will gain a comprehensive understanding of the spatial intricacies that define a city's culinary identity. The course encourages a critical examination of the role of food in shaping the urban experience whereby the students will critically analyze the spatial dimensions of urban foodscapes, gaining insights into the interconnectedness of feasting, market spaces, and broader spatial dynamics that shape the culinary landscapes of cities.
Program Outcomes Matrix
| Level of Contribution | |||||
| # | Program Outcomes | 0 | 1 | 2 | 3 |
| 1 | Knowledge and internalization of the concepts of social responsibility and public interest | ✔ | |||
| 2 | Giving priority to these concepts in planning and practice | ✔ | |||
| 3 | Commitment to professional ethics and values | ✔ | |||
| 4 | Capacity to independently carry out individual tasks and studies | ✔ | |||
| 5 | Ability to work as a responsible team member as well as a leader in team works | ✔ | |||
| 6 | Professional competency to carry out plans and projects with the utmost quality | ✔ | |||
| 7 | In the fields of planning and design: * Knowledge of planning theories * Ability to integrate theory and practice * Competency in problem definition, critical approach, and usage of analysis methods and techniques * Skills of inter-disciplinary and multi-dimensional thinking, analysis, synthesis, implementation, and development of alternative plans and design solutions | ✔ | |||
| 8 | In both Turkish and English: * Knowledge of professional terminology * Ability to carry out and present original studies * Skills of expressing oneself | ✔ | |||
| 9 | Lifelong learning skills and attributes | ✔ | |||
| 10 | Competency in process design and management | ✔ | |||
0: No Contribution 1: Little Contribution 2: Partial Contribution 3: Full Contribution