109年第2學期-3714 食物和身分 課程資訊

評分方式

評分項目	配分比例	說明
Food Autobiography	15
Family recipe cooking tutorial video	15
service learning project	30
mini research project	20
participation and attendance	20

教育目標

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.

課程概述

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.

基本資料

選修課，學分數：0-3
上課時間：四/5,6,7[A108]
修課班級：共選修1-4
修課年級：年級以上
選課備註：碩、博生可選但不列計學期學業平均成績與畢業學分。Intermediate-High以上的學生優先。教師自主加選。

參考書目

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.