102年第1學期-2544 飲食文化 課程資訊

評分方式

評分項目	配分比例	說明
期中考	25
期末考	25
小組課堂報告	40
出席	10

教育目標

Food culture provides the evolution of food, culture, civilization, environment resources, religious belief, folk custom holiday, diet activity, diet consciousness, dining etiquette in the east and western world. It is designed to help students work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.

課程概述

Food culture provides the evolution of food, culture, civilization, environment resources, religious belief, folk custom holiday, diet activity, diet consciousness, dining etiquette in the east and western world. It is designed to help students work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.

基本資料

必修課，學分數：3-0
上課時間：二/6,7,四/4[M156]
修課班級：餐旅系1
修課年級：年級以上
選課備註：不開放推廣部修課

參考書目

1.料理吃門道 商業週刊 2013 08/20



2. 吃，為什麼重要？從餐廳、食譜到美食、品味，人與飲食的對話

The Table Comes First: Family, France, and the Meaning of Food

原文作者：Adam Gopnik
譯者：廖婉如編者：Adam Gopnik
出版社：馬可孛羅
出版日期：2013年08月08日