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1. Introduction to the connotation of food culture in Taiwan at all times
2. Explore the research topics of food culture
3. Experience Taiwan’s food culture industry characteristics
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)。
Food not only meets people's basic physiological needs, but the dietary habits inherited from generation to generation are more influenced by climate, land, environment, economy, and religious culture, shaping unique food cultures from all over the world, revealing the secrets of human past and modernity, reflecting the living habits of local residents, and becoming the main factor in attracting visitors from various places. "Food Tour" is a hot trend. Food tourism (food tourism, culinary tourism, or gastronomy tourism) generally refers to the travel style that tastes delicious food as one of the main tourist attractions, and consumers' taste and acceptance of food are affected by many factors (cultural background, cooking methods for habitual ingredients, food in the tourist area, hygiene environment, etc.).
參考書籍
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。
Reference books
1. Chen Kunhong (2009), Consumer Theory, Smart Culture, Taipei.
2.Editor of Huang Kewu (2009), Local Food Culture (I) and (II), China Food Culture Foundation, Taipei.
3. Jiao Tong (2009), Taiwan flavor, Erju culture, Taipei.
4. Korean Good Memories (2007), Felipe Fernandez-Armesto's original work, the history of food - a human-looking vision
Diet and Civilization, the first edition of the fifth brush, Left Bank Culture, Taipei.
5. Ye Shuqing, Chen Xiaohui (2004), original work by Marvin Harris, The Differences of Food and Culture, Books, Taipei.
6. Cai Zongming (2011), eats into the Greater Tainan, Qilin Culture, Taipei.
7. Thank you (2008), The Departure of Japanese Taste - the occurrence and change of Japanese cuisine in Taiwan, Shixin University Society
I will have psychological discussion.
8. Eu Huiping (2007), Research on the Desktop Culture in Neimen Township, Kaohsiung County, and Problem from Tainan University Taiwan Research Institute.
9. Jun Baojun (1993), European geography, Taiwan business, Taipei.
10. E. Hobsbawm, Gunhang, Huosheng Group Translation (2006), Traditional Invention, Lulin Publishing House, Shanghai.
11. J. Baudrillard, Lin Zhiming (1997). Physical system, time culture, Taipei.
12. L. Guyot, Liu Lantern Translation (2006), History of Spices, Yushan Society, Taipei.
13. L. Fontaine, written by Huang Yu (2008), a historical journey of chasing the European Xiaohu, Maitian, Taipei.
14. by T. Standage, translated by Yang Yating (2010), Historical stuttering: How food promotes 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 Cross-discussion and enthusiasm in class |
40 | |
| 分組報告分組報告 Sub-group report |
30 |
