109年第2學期-0152 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 |
---|---|---|
Attendance and Participation | 15 | |
Presentations | 40 | |
Analysis Paper | 20 | |
Group Work | 25 |
選課分析
本課程名額為 20人,已有31 人選讀,尚餘名額-11人。
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教育目標
Upon completion of this course, students are expected to achieve the following objectives:
1. Be able 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.
課程資訊
基本資料
選修課,學分數:0-2
上課時間:三/6,7[H122]
修課班級:外文系3,4
修課年級:年級以上
選課備註:學生自行上網選課
教師與教學助理
授課教師:張雅惠
大班TA或教學助理:尚無資料
Office HourTime: Mondays and Thursdays 12:10-13:10
Place: Main Office #005 (Language Building)
授課大綱
授課大綱:開啟授課大綱(授課計畫表)
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參考書目
Eating Words: A Norton Anthology of Food Writing, Edited by Sandra M. Gilbert and Roger J. Porter.
開課紀錄
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