1. 介紹台灣各時期飲食文化內涵
2. 探索飲食文化研究議題
3. 體驗台灣飲食文化產業特色
4. 探索美食觀光行為相關議題1. Introduce the connotation of Taiwan’s food culture in various periods
2. Explore food culture research topics
3. Experience the characteristics of Taiwan’s food culture industry
4. Explore issues related to food tourism behavior
食物不僅滿足人們基本生理需求，世代承襲的飲食習慣更受到氣候、風土、環境、經濟、宗教文化的影響，塑造出各地獨特的飲食文化，透露人類過去和現代的秘密，反應當地居民的生活軌跡，並且成為各地方吸引觀光客的主要因素，「美食觀光」蔚為熱潮。美食觀光(food tourism, culinary tourism, or gastronomy tourism)泛指品嚐美食為觀光主要動機之一的旅遊型態，而消費者對食物的品味以及接受程度受到許多因素影響(文化背景、習慣食材烹調方法、觀光地區食材、衛生環境等)，觀光行為中的飲食體驗因其本身存在的風險造成旅客對地方飲食在好其之外一有更深層的飲食障礙需要跨越。
本課程以飲食文化為根基，系統化介紹飲食文化的世界地圖；並且透過飲食文化研究論文的討論，思考台灣飲食在觀光活動規劃的腳色，並透過美食觀光研究論文的議題激發學生從「觀光客」的角度反思台灣飲食文化的特色意象。
Food not only meets people's basic physiological needs, but the eating habits inherited from generation to generation are also affected by climate, customs, environment, economy, religious culture, shaping the unique food culture of various places, revealing the secrets of humankind's past and modern times, and reflecting the life trajectory of local residents. , and has become the main factor attracting tourists to various places, and "food tourism" has become a craze. Food tourism (food tourism, culinary tourism, or gastronomy tourism) generally refers to the type of tourism in which tasting food is one of the main motivations for tourism. Consumers' taste and acceptance of food are affected by many factors (cultural background, customary cooking methods of ingredients) , ingredients in tourist areas, hygienic environment, etc.), the food experience in tourist behaviors has its own risks, causing tourists to have deeper dietary barriers that need to be overcome beyond the good local food.
Based on food culture, this course systematically introduces the world map of food culture; and through discussions on food culture research papers, it considers the role of Taiwanese food in tourism activity planning, and inspires students to start from the perspective of "tourism" through the topics of food tourism research papers. Reflect on the characteristic images of Taiwan’s food culture from the perspective of “customers”.
自編講義
參考資料
1.陳坤宏（2009），消費理論，揚智文化，台北。
2.黃克武主編（2009），地方飲食文化（一）、（二），中華飲食文化基金會，台北。
3.焦桐（2009），臺灣味道，二魚文化，台北。
4.韓良憶譯（2007），Felipe Fernandez-Armesto原著，食物的歷史－透視人類的
飲食與文明，初版五刷，左岸文化，台北。
5.葉舒憲、戶曉輝譯（2004），Marvin Harris原著，食物與文化之謎，書林，台北。
6.蔡宗明（2011），吃進大台南，旗林文化，台北。
7.謝筑恩（2008），流離的日本味－日本料理在台灣的發生與變遷，世新大學社
會心理所碩論。
8.歐惠萍（2007），高雄縣內門鄉辦桌產業文化研究，台南大學台研所碩論。
9. 鄒豹君（1993），歐洲地理，台灣商務，台北。
10. E. Hobsbawm著，顧杭，龐冠群譯（2006），傳統的發明，譯林出版社，上海。
11. J.Baudrillard 著，林志明譯(1997)。物體系，時報文化，台北。
12. L. Guyot著，劉燈譯（2006），香辛料的歷史，玉山社，台北。
13. L. Fontaine 著，黃煜文譯（2008），追尋歐洲小販的歷史旅程，麥田，台北 。
14. T. Standage 著，楊雅婷譯（2010），歷史大口吃：食物如何推動世界文明，
行人，台北。
Self-compiled handouts
References
1. Chen Kunhong (2009), Consumption Theory, Yangzhi Culture, Taipei.
2. Editor-in-chief Huang Kewu (2009), Local Food Culture (1), (2), Chinese Food Culture Foundation, Taipei.
3. Jiao Tong (2009), Taste of Taiwan, Eryu Culture, Taipei.
4. Translated by Han Liang (2007), original work by Felipe Fernandez-Armesto, The History of Food - A Human Perspective
Food and Civilization, first edition with five brush strokes, Left Bank Culture, Taipei.
5. Translated by Ye Shuxian and Hu Xiaohui (2004), originally written by Marvin Harris, The Mystery of Food and Culture, Shulin, Taipei.
6. Cai Zongming (2011), Eat into Greater Tainan, Qilin Culture, Taipei.
7. Xie Zhuen (2008), The Displaced Japanese Taste - The Occurrence and Change of Japanese Cuisine in Taiwan, Shih Hsin University Press
A master's degree in psychology.
8. Ou Huiping (2007), Research on Desk Industry Culture in Neimen Township, Kaohsiung County, Master's Thesis, Taiwan Research Institute, Tainan University.
9. Zou Baojun (1993), European Geography, Taiwan Business, Taipei.
10. E. Hobsbawm, translated by Gu Hang and Pang Guanqun (2006), The Invention of Tradition, Yilin Publishing House, Shanghai.
11. Written by J.Baudrillard, translated by Lin Zhiming (1997). Object System, Times Culture, Taipei.
12. L. Guyot, translated by Liu Deng (2006), The History of Spices, Yushan Society, Taipei.
13. Written by L. Fontaine, translated by Huang Yuwen (2008), Tracing the Historical Journey of European Hawkers, Maitian, Taipei.
14. T. Standage, translated by Yang Yating (2010), History’s Big Mouth: How Food Drives World Civilization,
Pedestrian, Taipei.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席出席 Attend |
30 | |
| 課堂交叉討論發言熱忱度課堂交叉討論發言熱忱度 Enthusiasm for speaking in classroom cross-discussions |
40 | |
| 校外參訪討論發言熱忱度校外參訪討論發言熱忱度 Enthusiasm for speaking during off-campus visits and discussions |
30 |
