110年第2學期-0171 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23 人選讀，尚餘名額-3人。
登入後可進行最愛課程追蹤 [按此登入]。
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：一/6,7[LAN213]
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: Tue. 12:10-13:10 and by appointment
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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