110年第2學期-2749 Food and Identity 課程資訊

評分方式

評分項目	配分比例	說明
Class participation and Attendance	40
Food Autobiography	15
Family recipe cooking tutorial video	15
Mini research project	30

教育目標

 To learn how to think critically about food as a reflection of social, political, and economic realities  To develop a sense of the culinary traditions of colonial cultures and how these relate to broader cultural phenomena  To analyze the role of food in forging identity at the individual and collective levels  To describe how factors such as race, ethnicity, gender, sexuality, and media affect the kinds of food we consume.

基本資料

選修課，學分數：0-3
上課時間：二/6,7[M103] 一/6,7[M123] 五/6,7[M243] 三/6,7[PG202] 四/6,7[PG301]
修課班級：國際學院1-4
修課年級：年級以上
選課備註：密集授課 2022/05/23-2022/06/24，限人工加選。

參考書目

Chang, Y.Y.-C. (2021), “Lonely or alone? Solitary dining in Japan and Taiwan,” International Journal of Culture, Tourism and Hospitality Research, Vol. 15 No. 1, pp. 10-25
Menzel, P. and D’Aluisio, F. (2008), What the World Eats, Berkeley, CA: Tricycle Press. ISBN 978-158264-246-2
Buerkle, C.W. (2009) Metrosexuality can Stuff it: Beef Consumption as (Heteromasculine) Fortification, Text and Performance Quarterly, Vol. 29 No. 1, pp. 77-93
Hsu, F.C., Robinson, R., Scott, N. (2018), “Traditional Food Consumption Behaviour: The Case of Taiwan,” Tourism Recreation Research, Vol. 43 No. 4, pp. 456-469