104年第1學期-0188 文討：飲食、文化、與文學 課程資訊

評分方式

評分項目	配分比例	說明
Participation and attendance	25
Presentations	40
Final Paper	35

教育目標

Students are expected to achieve the following objectives by the end of the course: 1. Learn to appreciate different cultures and customs through analyzing food imagery in literature produced by authors of different cultures. 2. Develop a sensibility toward language through close reading of various texts. 3. Learn to think critically and synthesize information through class discussions and careful textual analysis.

課程概述

The famous French gastronome Jean Anthelme Brillat-Savarin once declared, ”Tell me what you eat, and I will tell you what you are.” Food is a cultural code that has the ability to reveal a person’s identity because a person’s taste in food and ways of consuming it are often cultivated and influenced by the culture in which he or she is being raised. Thus, studying food imagery in literature provides us an interesting way of reading and analyzing literature. In this course, we will examine how descriptions of food and food consumption in different texts enhance our understanding of humanity, the world we live in, and the cultures in which the texts are produced.

基本資料

選修課，學分數：2-0
上課時間：三/7,8[LAN214]
修課班級：外文系3,4
修課年級：年級以上
選課備註：畢業前須修兩門文討 需填申請單

參考書目

1. Kitchen by Banana Yoshimoto
2. The Last Chinese Chef by Nicole Mones
3. Interpreter of Maladies by Jhumpa Lahiri