2028 - 法國生活文化 英授 Taught in English

French Culture

教育目標 Course Target

This course starts with introduction of modern French cookery. Because of legendary Escoffier’s innovation, meals are served by courses. Each course is matched with proper alcohol drink. Today, almost all western and westernized countries accept this food and wine culture.

Other important aspects of French culture include coffee, desserts and dress. Having good taste enhance one’s capacity to deal with people. The teacher would be delighted to share his experience around the world. Interested college students could draw benefits from relevant knowledge.

The influence of French culture is immense. Health and recreation are also among the most important. Taking a spa at famous Hotel Celestins at Vichy could be deemed as criteria for bourgeoisie way of life.

The teacher would like to share his personal experience, mainly in France, the United States and other western or westernized countries.

This course starts with introduction of modern French cookery. Because of legendary Escoffier’s innovation, meals are served by courses. Each course is matched with proper alcohol drink. Today, almost all western and westernized countries accept this food and wine culture.

Other important aspects of French culture include coffee, desserts and dress. Having good taste enhance one’s capacity to deal with people. The teacher would be delighted to share his experience around the world. Interested college students could draw benefits from relevant knowledge.

The influence of French culture is immense. Health and recreation are also among the most important. Taking a spa at famous Hotel Celestins at Vichy could be deemed as criteria for bourgeoisie way of life.

The teacher would like to share his personal experience, mainly in France, the United States and other western or westernized countries.

參考書目 Reference Books

Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages.

Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin (coll. tempus n° 359), 2010, 381 pages.

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
attendance
attendance
20
mid-term exam
mid-term exam
40
final exam
final exam
40

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必修-3256
英授 Taught in English 共必修1-4 胡祖慶 四/3,4[SS203] 0-2 詳細資訊 Details

課程資訊 Course Information

基本資料 Basic Information

  • 課程代碼 Course Code: 2028
  • 學分 Credit: 0-2
  • 上課時間 Course Time:
    Thursday/3,4[SS203]
  • 授課教師 Teacher:
    胡祖慶
  • 修課班級 Class:
    政治系1-4
  • 選課備註 Memo:
    全英語授課。通識中心3256課程雙掛
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 51 人

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