102年第1學期-2544 飲食文化 課程資訊

9/27起之上課方式

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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

選課分析

本課程名額為 100人,已有71 人選讀,尚餘名額29人。

授課教師

周碩雄

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.

課程資訊

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