| 課程與核心能力關聯配比(%) |
課程目標之教學方法與評量方法 |
| 課程目標 |
核心能力 |
配比(%) |
教學方法 |
評量方法 |
1. Exploring food culture
2. Developing English presentation skills
|
| 1.史學研究能力 |
| 3.溝通與表達 |
| 4.社會關懷 |
| 5.國際視野 |
|
|
|
|
| 授課內容(單元名稱與內容、習作/每週授課、考試進度-共16週加自主學習) |
| 週次 |
授課內容 |
| 第1週 |
Course introduction |
| 第2週 |
Food and culture 1: theory and approach |
| 第3週 |
Food and culture 2: taste |
| 第4週 |
Food and culture 3: Foodways |
| 第5週 |
What is Taiwanese food |
| 第6週 |
Taiwanese food: Xiaochi and cuisine |
| 第7週 |
Taiwanese food: street food and night market |
| 第8週 |
Food documentary: The Search for General Tso |
| 第9週 |
course discussion: How to cook your own dish |
| 第10週 |
Oral presentation |
| 第11週 |
Global Bubble Tea |
| 第12週 |
McDonald and fastfood today |
| 第13週 |
Food documentary (TBA) |
| 第14週 |
course discussion |
| 第15週 |
Korean pop culture and its food |
| 第16週 |
Group presentation
Group presentation
feedbacks |
自主學習
內容 |
02.閱覽產業及學術相關多媒體資料
03.製作專題報告
Students who take this course are required to give his/her presentation on assigned topics. |
|
| 學習評量方式 |
Attendance 20%
Class performance 40% (group disscussion 20% and assignment 20% )
Group report and presentation 40%
|
| 教科書＆參考書目(書名、作者、書局、代理商、說明) |
Eriberto P. Lozada.2011. Understanding Contemporary Asia through Food, Food, Culture, and Asia 16:3
https://www.asianstudies.org/publications/eaa/archives/understanding-contemporary-asia-through-food/
(Download PDF from the website)
Crowther, Gillian. 2018. Eating Culture: An Anthropological Guide to Food. Second edition. Toronto: University of Toronto Press. ISBN 978-1-4875-9329-2
Counihan, Carole and Penny Van Estrik eds. 2012. Food and Culture: A Reader, 3rd Edition. New York: Routledge. (FAC)
Mintz, Sidney W. 1985. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin. ISBN 978-0-14-009233-2
|
| 課程教材（教師個人網址請列在本校內之網址） |
| iLearning 3.0 |
| 課程輔導時間 |
| TBA |
| 聯合國全球永續發展目標(連結網址) |
| 02.消除飢餓 12.責任消費與生產 17.全球夥伴 | 提供體驗課程：N |
|