3718 - 食物和身分 英授 Taught in English
Food and Identity: : Task-based Learning
教育目標 Course Target
On completion of the course, students should be able to
(1) enhance their English listening, reading, and communicative ability
(2) express and communicate their ideas in English more confidently.
(3) apply critical thinking about food and culture
(4) describe how factors such as race, ethnicity, gender, sexuality, and media affect the kinds of food we consume.
On completion of the course, students should be able to
(1) enhance their English listening, reading, and communicative ability
(2) express and communicate their ideas in English more confidently.
(3) apply critical thinking about food and culture
(4) describe how factors such as race, ethnicity, gender, sexuality, and media affect the kinds of food we consume.
參考書目 Reference Books
Menzel, P. and D’Aluisio, F. (2008). What the world eats. Berkely, CA: Tricycle Press. ISBN 978-158264-246-2
Williams-Forson, P. A., & Counihan, C. (2011). Taking food public: Redefining foodways in a changing world. New York: Routledge.
Menzel, P. and D’Aluisio, F. (2008). What the world eats. Berkely, CA: Tricycle Press. ISBN 978-158264-246-2
Williams-Forson, P. A., & Counihan, C. (2011). Taking food public: Redefining foodways in a changing world. New York: Routledge.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
| 無評分方式資訊 No grading information | ||
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 3718
- 學分 Credit: 3-0
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上課時間 Course Time:Tuesday/5,6,7[C202]
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授課教師 Teacher:Jiedson R. Domigpe
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修課班級 Class:共選修1-4,碩
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選課備註 Memo:教師自主加選。
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