108年第2學期-3715 食物和身分 課程資訊

課程分享

選課分析

本課程名額為 35人,已有37人選讀,尚餘名額-2人。

評分方式

評分項目 配分比例 說明
Food Autobiography 15
Family recipe cooking tutorial video 15
service learning project 30
mini research project 20
participation and attendance 20

授課教師

Jiedson R. Domigpe

教育目標

On completion of the course, students should be able to (1) enhance their English listening, reading, and communicative ability (2) express and communicate their ideas in English more confidently. (3) apply critical thinking about food and culture (4) describe how factors such as race, ethnicity, gender, sexuality, and media affect the kinds of food we consume.

課程概述

This course is inspired by task-based learning, an instructional approach where learners carry out tasks while at the same time promoting the acquisition of language. Throughout the semes-ter, there are four tasks to be completed such as food autobiographies, family recipe cooking tutorial video, mini-research project, and service learning project. Scholarly reading articles, advertisements, and documentaries that center around food and iden-tity will be used as a springboard for class discussion and project implementation.

課程資訊

參考書目

Menzel, P. and D’Aluisio, F. (2008). What the world eats. Berkely, CA: Tricycle Press. ISBN 978-158264-246-2

Williams-Forson, P. A., & Counihan, C. (2011). Taking food public: Redefining foodways in a changing world. New York: Routledge.