Foodscapes: Exploring How Food Shapes the City

Course Objectives:

The aim of the course is to provide students with a comprehensive understanding of how food systems shape urban spaces and everyday life in the metropolis of Istanbul. The course takes an interdisciplinary approach to explore the dynamic interactions between food production, distribution, marketing, and consumption, viewing the food system as a complex network that weaves through the city’s physical, social, and cultural fabric. By analyzing the interconnected stages of the food journey from farm to table, students will gain critical insights into urban foodscapes and their broader implications for sustainable planning, socio-economic dynamics, and community resilience. The course also seeks to build collaborations with diverse stakeholders involved in this network, including agricultural fields, urban gardens (bostanlar), wholesale markets, marketplaces-bazaars, kitchens, and restaurants, as well as academic institutions. Given the multifaceted nature of food studies, the course adopts a transdisciplinary approach,

addressing both spatial and social dimensions to offer a holistic understanding of Istanbul’s intricate food system.

Course Content:

The content of the course is organized around four interconnected modules:

*Food Production: This module explores the origins of food in Istanbul, examining historical and contemporary practices of agriculture, urban gardening, and food sourcing. It covers the impact of the city’s agricultural hinterlands, community gardens, and the role of seasonal and local production in shaping urban food systems.

*Food Circulation: This module investigates how food moves across the city, from farms and ports to markets and stores. It looks at the logistics of transportation, supply&chain, and distribution networks, highlighting Istanbul’s unique position as a hub of food trade across Europe and Asia.

*Marketing and Display: Focusing on the spaces of food exchange, this module examines Istanbul’s iconic bazaars, neighborhood markets, and emerging retail trends. It analyzes how food is displayed, advertised, and marketed, considering the cultural, economic, and social significance of these spaces.

*Food Consumption: This module dives into the practices of eating and dining in Istanbul, from street food vendors and local eateries to high-end restaurants and family kitchens. It explores the cultural meanings of food, social rituals around eating, and evolving consumption patterns influenced by globalization, migration, and urban development.

Throughout these modules, the course also incorporates field visits, guest speakers, and collaborative projects to engage students with real-world examples and foster connections with local food stakeholders.