109年第2學期-3714 食物和身分 課程資訊
|Family recipe cooking tutorial video||15|
|service learning project||30|
|mini research project||20|
|participation and attendance||20|
本課程名額為 35人，已有28 人選讀，尚餘名額7人。
授課教師Jiedson R. Domigpe
On completion of the course, students should be able to
(1) enhance their English listening, reading, and communicative ability
(2) express and communicate their ideas in English more confidently.
(3) apply critical thinking about food and culture
(4) describe how factors such as race, ethnicity, gender, sexuality, and media affect the kinds of food we consume.
This course is inspired by task-based learning, an instructional approach where learners carry out tasks while at the same time promoting the acquisition of language. Throughout the semes-ter, there are four tasks to be completed such as food autobiographies, family recipe cooking tutorial video, mini-research project, and service learning project.
Scholarly reading articles, advertisements, and documentaries that center around food and iden-tity will be used as a springboard for class discussion and project implementation.
授課教師：Jiedson R. Domigpe
Office HourM/T/W: 12:10-1:00 LAN 106F
Menzel, P. and D’Aluisio, F. (2008). What the world eats. Berkely, CA: Tricycle Press. ISBN 978-158264-246-2
Williams-Forson, P. A., & Counihan, C. (2011). Taking food public: Redefining foodways in a changing world. New York: Routledge.