NCHU Course Outline

Course Name	(中) 飲食與文化(1909)
	(Eng.) Food and Culture
Offering Dept	College of Liberal Arts
Course Type	Required	Credits	1	Teacher	CHEN CHIEN YUAN
Department	Bachelor Program in Taiwan Humanities and Creativity/Undergraduate	Language	English	Semester	2026-SPRING
Course Description	This course offers a multidisciplinary and comparative look at the major topics of food culture. The objective is to give students a thorough overview in the following areas: food production and consumption, food and class, gender and identities, food-related social movements.
Prerequisites				self-directed learning in the course	Y

Relevance of Course Objectives and Core Learning Outcomes(%)			Teaching and Assessment Methods for Course Objectives
Course Objectives	Competency Indicators	Ratio(%)	Teaching Methods	Assessment Methods
1. Exploring food culture 2. Developing English presentation skills			Discussion Lecturing	Attendance Oral Presentation Assignment
Course Content and Homework/Schedule/Tests Schedule
Week Course Content Week 1 Course introduction Week 2 Food and culture 1: theory and approach Week 3 Food and culture 2: taste Week 4 Food and culture 3: Foodways Week 5 What is Taiwanese food Week 6 Taiwanese food: Xiaochi and cuisine Week 7 Taiwanese food: street food and night market Week 8 Food documentary: The Search for General Tso Week 9 course discussion: How to cook your own dish Week 10 Oral presentation Week 11 Global Bubble Tea Week 12 McDonald and fastfood today Week 13 Food documentary (TBA) Week 14 course discussion Week 15 Korean pop culture and its food Week 16 Group presentation Group presentation feedbacks self-directed learning
Evaluation
Attendance 20% Class performance 40% (group disscussion 20% and assignment 20% ) Group report and presentation 40%
Textbook & other References
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
Teaching Aids & Teacher's Website
iLearning 3.0
Office Hours
TBA
Sustainable Development Goals, SDGs(Link URL)
include experience courses：N

Please respect the intellectual property rights and use the materials legally.Please respect gender equality.
Update Date, year/month/day：None	Printed Date, year/month/day：2026 / 1 / 09
The second-hand book website：http://www.myub.com.tw/