本門課目的使修課學生能從人類基本需求-飲食，來看世界各大文明的飲食發展進程，期以考古科學為基礎，帶領學生進入世界史的領域。

課程安排依時間軸從古至今展開，自史前人類如何從生食到熟食的探討，西元前三千年埃及法老的饗宴，一世紀到五世紀羅馬人的飲食，一世紀到十世紀絲路上的飲食，十五世紀到十七世紀航海人的飲食，一路來到近代歐洲皇帝的飲食等；以及茶、糖、酒等特殊食物類型的考古與歷史。

The purpose of this course is to enable students to view the dietary development process of major civilizations in the world from the perspective of basic human needs - diet. It is expected to lead students into the field of world history based on archaeological science.

The course arrangement is based on the timeline from ancient times to the present, including the discussion of how prehistoric humans transitioned from raw food to cooked food, the feast of the Egyptian pharaohs in the third millennium BC, the diet of the Romans from the first to the fifth century, the diet on the Silk Road from the first to the tenth century, the diet of the seafarers from the fifteenth to the seventeenth century, and the diet of modern European emperors, etc.; as well as the archeology and history of special food types such as tea, sugar, and wine.

菲立普 費南德茲-阿梅斯托，2005，《食物的歷史-透視人類的飲食與文明》，台北:左岸文化。
科林倫福儒 & 保羅巴恩著，中國社會科學院考古研究所譯，2000，《考古學理論方法與實踐》，北京:文物出版社。

Felipe Fernandez-Armesto, 2005, "The History of Food-A Perspective on Human Diet and Civilization", Taipei: Left Bank Culture.
Written by Colin Furu & Paul Barn, translated by the Institute of Archeology, Chinese Academy of Social Sciences, 2000, "Theoretical Methods and Practice of Archaeology", Beijing: Cultural Relics Press.