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 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
| 課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
|---|---|---|---|---|---|
|
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
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