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
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.
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: Haoqi Research Laboratory, Lin Boyou, Guo Taiwang, Xiong Yiteng
• Publisher: Mahaus
• Publication date: 2016/02/20
| 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 |
