1 | CULTURE, CONCEPTS OF CUISINE; RELATIONS BETWEEN CULTURE AND EATING-DRINKING HABITS |
2 | EFFECTIVE FACTORS RELATED TO CULTURE OF KITCHEN
AN ECONOMIC, SOCIAL, POLITICAL AND CULTURAL VIEW TO THE PRODUCTION AND CONSUMPTION OF FOOD |
3 | CUISINE AND WINE |
4 | GENERAL ASPECTS OF TURKİSH and OTTOMAN PALACE CUISINE |
5 | GENERAL ASPECTS OF ANATOLIAN CUISINE ACCORDING TO REGIONS |
6 | GENERAL ASPECTS OF MIDDLE EAST CUISINE |
7 | GENERAL ASPECTS OF ASIA CUISINE |
8 | GENERAL ASPECTS OF EUROPE CUISINE |
9 | MIDTERM |
10 | VEGETARIANISM AND OTHER TYPES OF EATING |
11 | DIFFERENT PHASES OF CLASSICAL CUISINE FROM MARIE-ANTOINE CAREME TO GEORGE-AUGUSTE ESCOFFİER TO THE PRESENT |
12 | THE EVOLUTION OF FOOD PRODUCTION SYSTEMS STARTING FROM INDUSTRIAL REVOLUTION |
13 | INSTITUTIONAL FOOD AND CATERING SERVICES |
14 | NEW EATING HABITS; TRENDS AND CHANGES OF CUISINE IN RECENT YEARS |