NCHU Course Outline

Course Name	(中) 飲食與文化(1918)
	(Eng.) Food and Culture
Offering Dept	College of Liberal Arts
Course Type	Required	Credits	1	Teacher	Lim WAH GUAN
Department	Department of History/Undergraduate	Language	English	Semester	2026-SPRING
Course Description	What is the relationship between food and culture? Is food part of culture? Can food be independent of culture? This one-credit EMI (English as a medium of instruction) course is designed to hone students’ English abilities through a taste of culinary fare (not literally!) with culture. We will practice all four aspects of the English language—listening, speaking, writing, and reading—by exploring topics relating food with our broader culture. Do you know the history and culture of your favorite cuisine? Where does it come from? How has it evolved? Where will it go next? Who is General Tso in the most famous Chinese dish in American restaurants, “General Tso’s Chicken”? Are noodles invented by the Chinese or Italians? Are there other food myths that continue to puzzle you? Have you heard of celebrity chefs Jamie Oliver and Anthony Bourdain, and food critic Uncle Roger? Besides food, what else do they focus on and represent? We will investigate these and other topical issues through viewing of You Tube clips, presentations, in-class discussions, and written responses. The class is student-oriented: students must participate actively in order to benefit from this course.
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
This course is designed to raise the English level of class participants through a series of in-class activities such as presentations, discussions, and written work focused around the theme of Food and Culture. You will be given ample opportunity to speak in class.	1.Historical research ability 3.Communication and expression 4.Social concern 5.International perspective	40 30 20 10	topic Discussion/Production Discussion Lecturing	Written Presentation Attendance Oral Presentation
Course Content and Homework/Schedule/Tests Schedule
Week Course Content Week 1 Introduction Week 2 Group Division Week 3 Film and Food Week 4 Film and Food Week 5 Food and Media Week 6 Food and History Week 7 Assignment I Submission Week 8 Food and Myths Week 9 Food: Time and Space Week 10 Food and Creative Inventions Week 11 Food and Status Week 12 Food and Language Week 13 Food and Power Week 14 Food and Health Week 15 Foods That Shock Week 16 Assignment II Submission self-directed learning    02.Viewing multimedia materials related to industry and academia.
Evaluation
I. In-class Presentation: 30% II. Class Participation and Attendance: 10% III. Written Assignment I (approximately 1000 words): 30% IV. Written Assignment II (approximately 1000 words): 30%
Textbook & other References
No textbook is required for the course
Teaching Aids & Teacher's Website
i Learning
Office Hours
Monday 17:00-18:00 and by appointment
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：2026/01/19 11:29:10	Printed Date, year/month/day：2026 / 3 / 10
The second-hand book website：http://www.myub.com.tw/