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 allows students to see the diet development process of major civilizations in the world from the basic human needs - diet. Based on archaeological science, students can be led into the field of world history.
The course schedule has been developed from time to time from ancient times to the present, from the exploration of how prehistoric humans went from raw to cooked food, the banquet of Egyptian pharaohs in 3000 BC, the diet of Romans from the first to fifth century, the diet of the first to tenth century, the diet of the sailors from the fifteenth to seventeenth century, and the diet of modern European emperors, etc.; as well as the archaeology 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。
Philip Fernandez-Amesto, 2005, "The History of Food-Seeing Diet and Civilization in Humanity", Taipei: Left Bank Culture.
Colin Lenford and Paul Bahn, translated by the Institute of Archaeology, Chinese Academy of Social Sciences, 2000, "Archaeological Theory Methods and Practice", Beijing: Cultural Relics Publishing House.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課堂表現課堂表現 Classroom performance |
20 | 準時出席 |
| 期中作業期中作業 Midterm operation |
40 | |
| 期末作業期末作業 Final operation |
40 |
