(一)加強跨領域(文本與視覺藝術)、跨媒材(水墨與油畫、速寫草圖、攝影、錄像等媒材之應用)、跨主題(風物、靜物、食物等)藝術作品的認識與欣賞，並強化視覺、味覺、嗅覺等五感在藝術創作的統合與應用。
(二)以三個軸線貫穿教學內容： (1)以與食物有關的經典文學作品和藝術作品之賞析來提供藝術縱軸線上的參照。(2)以旅行寫生採風來拓展橫向的食譜上、地理上、圖像上、具實驗性之新視野。(3)以個人題材的發掘，幫助學生回溯與食物有關的家族記憶與地方風味，從而發展個人、家族、社群關係之創作覺知與系譜。
(三)學生得以個人創作，亦得以專長分組、合作(collaboration)的方式進行跨領域創作。(1) Strengthen the recognition and appreciation of artistic works across fields (text and visual art), cross-media (ink and oil painting, quick-written cursive pictures, photography, recording and other media), and cross-theme (stylish, tranquil, food, etc.), and strengthen the combination and application of visual, taste, smell, and other five senses in artistic creation.
(2) Teaching content of three axle lines: (1) Provide references to art axle lines based on the analysis of classical literature and art works related to food. (2) Use travel writing style to expand the trend of eating, geographical, image and experimental new vision. (3) Use the exploration of personal topics to help students trace back the family memory and local flavors related to food, and develop creative knowledge and relationships between personal, family and community relations.
(III) Students can create individually, and can also conduct cross-region creation through specialized division and collaboration.
1、伊莎貝爾•阿言德《春膳》，時報出版社，1999
2、村上春樹《邊境近境•讚岐超深度烏龍麵紀行》，，時報出版社，1999
3、張岱《陶庵夢憶》，頂淵文化，2005
4、逯耀東《中國飲食文化散記》，東大出版，2001
5、林銓居《還魂散》，中央大學藝術中心，2009
6、李津《李津》，四川美術出版社，2006
7、伊薩克•狄克森《芭比的盛宴》電影
8、安倍夜郎《深夜食堂》，新經典出版，2012~2013
9、瞿筱葳《留味行：奶奶的十一道菜》，啟動文化，2011
10、貢布里奇《藝術的故事》，聯經出版，1980
11、《中國美術全集》，北京文物出版社，1992
1. Isabelle Ayande's "Spring Dinner", Times Press, 1999
2. Haruki Murakami "Near-Reaching and Nearby Environments·Songqi Super Deep Ulong Noodle Series", Time News Publishing House, 1999
3. Zhang Dai's "Tao'an Dream", Top Culture, 2005
4. Lu Yaodong's "Chinese Food Culture Profile", published by Dongda University, 2001
5. Lin Yanju's "The Soul Solves", Central University Art Center, 2009
6. Li Jin's "Li Jin", Sichuan Art Publishing House, 2006
7. Isak Dixon's "Barbie's Feast" movie
8. Abe Yero's "Late Night Cafeteria", published by New Classic, 2012~2013
9. Qu Xiaowei's "Save Taste: Grandma's Eleven Dishes", Start Culture, 2011
10. "The Story of Art", published by Jointly, 1980
11. "Complete Works of Chinese Art", Beijing Cultural Relics Publishing House, 1992
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 專題報告專題報告 Special Report |
30 | PPT及書面報告 |
| 期中作業期中作業 Midterm operation |
30 | |
| 期末作業期末作業 Final operation |
30 |
