105年第2學期-0181 文討:東亞飲食文化與書寫 課程資訊

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評分方式

評分項目 配分比例 說明
Participation 20 in-class discussion and peer responses to blog posts
Ethnographic Interivews 40 Oral interviews with native English speakers
Midterm Project 20 field trip report
Final Project 20 Collaboration with American learning partners

選課分析

本課程名額為 20人,已有18 人選讀,尚餘名額2人。

授課教師

吳凱琳

教育目標

Course Objectives: 1.To sharpen critical reading and writing skills 2.To cultivate intercultural awareness/audience awareness through peer interaction/response 3.To develop global competencies 4.To understand global interdependence and local cultural values from multiple perspectives (e.g. social, economic, political, and environmental). 5.To critically assess global and local events, processes, trends, and/or issues and be able to place one’s one culture in that context.The course materials consist of different genres such as nonfiction, cookbooks, short essays, films, TV shows, blogs, and websites. Students will read/watch the aforementioned texts with critical eyes, participate in food blogging, conduct a field trip, and collaborate with their Chatham partners to complete a project.

課程概述

This class was originally designed in intercultural collaboration with the elective entitled “Eat, Drink: East Asia” to be offered by Dr. Karen Kingsbury at Chatham University. It involves students from Tunghai University and Chatham University in an exploration of food, culture, and writing in the East Asian context (China, Japan, Korea, and Taiwan). Students will study the meanings of food culture in East Asia, gender and family dynamics, and the transformations of the East Asian cuisines in the U.S. To help students approach these major topics from local and global views, a class blog will be set up to facilitate intercultural collaboration/peer interaction.

課程資訊

參考書目

Lee, Jennifer 8. The Fortune Cookie Chronicles. Twelve, 2008.
Dunlop, Fushia. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. Norton, 2008.
Hsu, Vera Y. N and Francis L. K. “Modern China: North.” Food in Chinese Culture: Anthropological and Historical Perspectives. Ed., K.C. Chang. Yale UP, 1977. (handout)
Anderson, Jr., E.N. and Marja L. “Modern China: South.” Food in Chinese Culture: Anthropological and Historical Perspectives. Ed., K.C. Chang. Yale UP, 1977. [excerpts]
Cwiertka, Katarzyna J. Modern Japanese Cuisine: Food, Power and National Identity. Reaktion, 2007.