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餐旅管理學系
course information of 113 - 1 | 2224 Culture and Cuisine(飲食文化)

2224 - 飲食文化 Culture and Cuisine


教育目標 Course Target

1.培養學生之觀察與發現問題能力 2.藉由飲酒與香草香料認識飲食生活美學面向 3.了解某一業態之生活與飲食面貌1. Cultivate students’ ability to observe and discover problems 2. Understand the aesthetic aspects of food and life through drinking alcohol and herbs and spices 3. Understand the life and food aspects of a certain business type


課程概述 Course Description

Food culture provides the evolution of food, culture, civilization, environment resources, religious belief, folk custom holiday, diet activity, diet consciousness, dining etiquette in the east and western world. It is designed to help students work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.
Food culture provides the evolution of food, culture, civilization, environment resources, religious belief, folk custom holiday, diet activity, diet consciousness, dining etiquette in the east and western world. It is designed to help students work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.


參考書目 Reference Books

葡萄酒、 香藥草酒與氣泡酒 賞析 周碩雄 / 著

一起,微醺:認識這世界的美妙旅程
Happy Hour
• 作者: 韓良露 追蹤作者 新功能介紹
• 出版社:大辣
• 出版日期:2016/11/03

小飲,良露:葡萄酒旅記
Slow Wine
• 作者: 韓良露
• 繪者: 歐陽應霽
• 出版社:大辣
• 出版日期:2016/05/06

餐桌上的香料百科:廚房裡的玩香實驗!從初學到進階,料理、做醬、調香、文化的全食材事典
• 作者: 好吃研究室, 林勃攸, 郭泰王, 熊懌騰
• 出版社:麥浩斯
• 出版日期:2016/02/20
Wine, Herbal Wine and Sparkling Wine Appreciation Zhou Shuoxiong / Author

Let’s get tipsy together: a wonderful journey to understand the world
Happy Hour
• Author: Han Lianglu Follow the author New feature introduction
• Publisher: Dala
• Publication date: 2016/11/03

A small drink, a good dew: wine travel notes
Slow Wine
• Author: Han Lianglu
• Illustrated by: Ouyang Yingji
• Publisher: Dala
• Publication date: 2016/05/06

Spice Encyclopedia on the Table: Fragrance Experiments in the Kitchen! From beginner to advanced, a complete guide to ingredients for cooking, sauce making, flavoring, and culture
• Author: Haochi Research Laboratory, Lin Boyou, Guo Taiwang, Xiong Yiteng
• Publisher: Mahaus
• Publication date: 2016/02/20


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
出席紀錄出席紀錄
Attendance record
15
期中考期中考
midterm exam
30
期末考期末考
final exam
30
期末書面與口頭報告期末書面與口頭報告
Final written and oral reports
25

授課大綱 Course Plan

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相似課程 Related Course

選修-6804 Dietary Culture and Gastronomy Tourism Seminar / 飲食文化觀光專題 (餐旅碩1,2,授課教師:周碩雄,三/7,8,9[M207-3])

Course Information

Description

學分 Credit:2-0
上課時間 Course Time:Tuesday/3,4[M121]
授課教師 Teacher:周碩雄
修課班級 Class:餐旅系1
選課備註 Memo:
授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 71 person in the class.
目前選課人數為 71 人。

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