※課程目標 (Course Objective)
1.自來，大學教育以分科分系來規畫學習知識的方式，早為有識之士憂慮學習領域過於精深化，而規劃通識課程期能發揮修補效能。
2.而受到全球化發展，影響所及，對跨領域知識的追求熱忱與運用能力，更迅速成為社會新鮮人所需具備。
3.共時授課，是高等教育界為因應上述趨勢所創設，並期盼教師勇於嘗試，以引導學生更有效進行跨領域知識的學習與運用。
4.開拓觀察視野，是磨練報導能力的基石。而對飲食文化的觀察與報導，可以磨練出:對飲食料理者的工作與生活態度觀點
■ 課程內涵 (Course Contents)
1.民以食為天，而文化則是生活的整體表現。經由對飲食的集體態度與習性做觀察、探索、省思、辯證，對生活場域作深度與廣度的探討，可望有助學生建構出富含結構張力的文字。
2.本課程在「共時授課」的架構之下，學生可以獲得報導書寫與飲食文化二個領域的學習資源。
3.交叉討論有助學習廣度:積極引導同學加入與:業師+餐旅系、文學系教師作對話，將可獲致的教學效果。
4.田野參訪有助學習深度:尋覓驗證的場域，作深層結構的探索。※Course Objective
1. Since then, university education has been using the method of learning knowledge by subject-to-discipline and departments. It has long been aware of the learning field being more sophisticated and deepened, and the planning and general course can achieve remediation effectiveness.
2. As a result of the development of globalization, the pursuit of cross-domain knowledge and the ability to use it quickly became a social newcomer.
3. Co-teaching is created by the higher education community in response to the above trends. We hope that teachers will be brave enough to guide students to learn and use cross-domain knowledge more effectively.
4. Expanding observation and vision is the cornerstone of cultivating reporting capabilities. The observation and reporting of food culture can cultivate the work and life attitude of the food restaurants
■ Course Contents
1. Food is the most important thing for people, and culture is the overall expression of life. By observing, exploring, reflecting and proof of the collective attitude and persevering nature of diet, and exploring the depth and diversity of life areas is expected to help students construct structured texts rich in structure.
2. Under the structure of "System Teaching", students can obtain learning resources in the two fields of writing, writing of books and food culture.
3. Cross-discussion will help learning diversity: it will actively guide students to join in conversations with teachers from: teachers + teachers from restaurants and tourism departments and literature departments, which will achieve teaching results.
4. Field visits help to learn depth: explore the fields of verification and explore deep-level structures.
開拓觀察視野，是磨練報導能力的基石。而對飲食文化的觀察與報導，可以磨練出:對飲食料理者的工作與生活態度觀點
Expanding observation and vision is the cornerstone of training reporting capabilities. The observation and reporting of food culture can cultivate the work and life attitude of the food restaurants
雜誌類
1.台灣第一份採取民眾立場報導的《人間雜誌》(圖書館藏)
2.眉角雜誌
專書類
1.《報導文學的核心價值—析論《人間雜誌》/阮桃園著，2011/6月
2.《路上觀察學入門》/南 伸坊、藤森照信、赤瀨川原平合編，嚴可亭、黃碧君、林皎碧合譯，行人出版社，2014年5月。
3.《後現代歷史學》
4.《後現代歷史敘事學》
5.《媒體操控》/杭士基(諾姆˙喬姆斯基)著，江麗美譯，台北，麥田出版社。
6.《小說理論》/盧卡奇著，楊恆達/丘為君翻譯。
7.社會文化人類學導論/小地方,大論題/[挪托馬斯.許蘭德.埃里克森著/董薇譯，北京市/商務印書館出版社/2008
Magazine category
1. Taiwan’s first “Human Magazine” (collection in the library) was directed by the public.
2. Brow horns
Specialty
1. "The Core Value of Reporting Literature - An Analysis of "The Magazine of Humanity"/Written by Ruan Taoyuan, 2011/June
2. "Admission to the Entrance Door on the Road"/Editor Nan Shinfang, Fujimori Terunobu, Akagawahara Hei, Combined by Seung Kate Ting, Huang Bijun, and Lin Jiaobi, Pedestrian Publishing House, May 2014.
3. "Postmodern History"
4. "Postmodern Historical Facts"
5. "Media Manipulation"/Written by Hangsky (Nom Jomsky), Jiang Li Meilu, Taipei, Maitian Publishing House.
6. "Novels"/Written by Lukachi, translated by Yang Hengda/Qiu Weijun.
7. Social and cultural human studies discussion/small place, big topic/[Written by Nothomas. Xulande Eriksen/Dong Weilu, Beijing/Business Printing House Press/2008
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 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 |
20 | |
| 田野現場參與度田野現場參與度 Field venue participation |
40 | |
| 採訪稿的習作採訪稿的習作 Application of visit |
40 |
