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' observation and problem discovery ability
2. Understand the aesthetics of diet and life through drinks and herbs
3. Understand a certain career life and dietary appearance

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, herb wine and soaked wine Analysis Zhou Suxiong / by

Together, slightly drunk: a wonderful journey to know this world
Happy Hour
• Author: Han Lianglu Follow the author Introduction to new features
• Publisher: Da La
• Publication date: 2016/11/03

Little drink, Lianglu: Wine Travel Notes
Slow Wine
• Author: Han Lianglu
• Scribble: European and Yang Responsible
• Publisher: Dala
• Publication date: 2016/05/06

Spice encyclopedia on the dining table: Experience of playing with fragrance in the kitchen! From early to advanced learning, the whole food ingredient script for cooking, sauce, fragrance and culture
• Author: Delicious Laboratory, Lin Boyou, Guo Taiwang, Xiong Qingteng
• Publisher: McHouse
• Publication date: 2016/02/20

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
出席紀錄
Attendance records
15
期中考
Midterm exam
30
期末考
Final exam
30
期末書面與口頭報告
Final period written and oral report
25

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

查看授課大綱 View 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
選修-6804
餐旅碩1,2 周碩雄 三/7,8,9[M207-3] 3-0 詳細資訊 Details

課程資訊 Course Information

基本資料 Basic Information

  • 課程代碼 Course Code: 2224
  • 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
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 70 人

交換生/外籍生選課登記

請點選上方按鈕加入登記清單,再等候任課教師審核。
Add this class to your wishlist by clicking the button above.