南華大學 102 學年度第 1 學期 外國語文學系 授課大綱
科目名稱：台灣食物介紹
英文名稱：Introduction to Taiwanese Cuisines
開課單位
學分數/時數
人文 學院
所 中心
2 / 2t
本課程於課後是否具有
學系助教輔導教學
教學目標
外文
科目代號：413100151
授課教師：郭玉德 教授
學系 研究
授課時間 星期一（五、六節） 修別
是
否
辦公室
時 間
上課教室
必修
H313
必選
選修
星期一 14：10 到 15：00
Course Objectives:
This is an elective (or optional) survey course on the local delicacies that thrive
into a nationalistic culinary art called Taiwanese Cuisine. The overall
objectives of this course are to provide students with the tools needed for
cerebral consumption of Taiwanese ways of cooking, to enhance students’
ability to delve into the recipes of Taiwan’s Local-Color cuisines, generally
considered not just correlative but also ethnical (a Bakhtinian heteroglossia on
cooking as captured in the fusion of the 4 mainstream Mainland-oriented
traditions developed since WWII, the authentic Taiwanese one, and the
overseas cuisines), and, above all, to work out a tour guide for any global
gourmet pursuit to see how different cuisines may be orchestrated to please a
picky palate. Students should leave this course with a basic knowledge of the
local foods discussed and be better able to silhouette their own second
thoughts about the equivalents in their mother tongue, i. e., Chinese. They
may also polish their English through visiting some of the gourmet blogs
written in English.
項目
與學校基本素
養及核心能力
之關連性
與人文學院基
本素養及核心
能力之關連性
基本素養
核心能力
科學素養 美學素養
專業知能 溝通合作
人文素養 語文素養
自覺學習 社會關懷
倫理素養
實務應用
人文關懷素養 語文敍事素養 社會實踐能力 語文表達能力
邏輯思考素養 倫理溝通素養 反省批判能力 人際互動能力
美學欣賞素養
藝術鑑賞能力
語文素養
基礎語言表達能力
全球視野素養
多元文化包容能力
與外文系基本
美學欣賞素養
經典文學作品欣賞能力
素養及核心能
邏輯思考素養
發覺及解決問題能力
力之關連性
倫理溝通素養
長幼有序及人際溝通能力
科技素養
影音編輯、文書處理能力
資訊科技與資訊服務 醫療保健
建築、景觀設計與營造
金融財務與會計
藝文展演
司法、法律與公共安全
大眾傳播
政府公共事務
與職涯發展之 企業經營管理
行銷與銷售
數位多媒體
教育學術
關連性
物流運輸
藝術設計
文化出版
休閒與觀光旅遊
美學創意
心理諮商與社會服務
天然資源、食品與農業 工程技術與環保
殯葬禮儀服務
課程綱要：(課程進度視學生程度及學習成效而作適當調整)
Course Requirements:
533569301
Students are required to attend class regularly and to participate in class activities.
Participation consists of oral presentations (by locales—explained below), non-presenter
feedback, answers to in-class questions, and periodic pop quizzes. Comments will be graded
primarily on a quality basis. Aside from several in-class quizzes, two reading notes, and oral
presentations, there will be no midterm and final exams on the textbook and supplementary
material. Each student must hand in a short (3-5 pages) recipe on any of the local Taiwanese
cuisines surveyed in the course.
Simply copying will be considered cheating. Homework will be due by 5 pm on the due dates
to a drop box outside the professor’s office. Late homeworks will be accepted only in the
most extraordinary of circumstances (if the student isn’t quite sure whether the excuse
sounds extraordinary, and then it isn't).
Grading:
Each student’s grade would be computed roughly as follows: in-class note check (10%), two
reading notes (each a full 250-word page, 20%), two oral presentations (with ppt, 30%),
participation & attendance (15%), and a term paper (25%) *For those who show genuine passion for
cooking, this obligation can be fulfilled by working out a workable recipe on any given cuisine discussed in the class.)
Recommended Textbook:
《用英語說台灣： Everyday English in Taiwan》 文庭澍、Catherine
Dibello 著 聯經出版社
(2005)
Calendar & Tentative Themes:
Sep. 09
Class Orientation (A Brief Introduction to Some Regional Delicacies in Taiwan)
Sep. 16
Spicy hotpot, bean flour noodles, zha-jiang-mian,
Sep. 23
Culinary Tourism in Chiayi: Turkey on rice; a seafood trip to Dongshi and Budai
Sep. 30
Hsinchu: pork balls, rice vermicelli, Dasi, Taoyuan: Dasi dried tofu
Oct. 07
Taichung: Suncake, Nagasaki-style Castella and nougats
Oct. 14
Tainan City: Coffin Bread, Tainan "oily rice" Tainan dan zai noodles, shrimp and
meat dumplings
Oct. 21
Ba-wan; 'meat circle'' gelatinous tapioca dough filled with pork
(Due: 1st Reading Note)
Oct. 28
Danshui: Ah gei 阿給, Danshui fish ball, Iron eggs
Nov. 04
Night market delicacies: Blood pudding, thickened soup with cuttlefish covered
in
fish paste, Oyster omelet, oyster vermicelli, etc
Nov 11
Night market delicacies: small sausage wrapped in big sausage, stewed minced
(or cubed pork rice, "three cups chicken", Taiwanese preserved white radish
omelet, etc
Nov. 18
Night market delicacies: Eel noodles, aiyu (Ficus pumila var. awkeotsang) jelly
Nov. 25
Night market delicacies: bubble tea, aka boba milk tea; pearl milk tea, frozen
taro
root paste
Dec. 02
Night market delicacies: grass jelly (sian-chháu), Tempura ,
(Due: 2nd Reading Note)
Dec. 09
Typical dishes: partitioned Taiwanese crepe (潤餅), Scallion pancakes - (蔥油
餅),
spring rolls
Dec. 16
Typical dishes: seafood barbecue, steamed, grilled, or boiled corn
Dec. 23
Typical dishes: Stinky tofu or Fermented Tofu, Shawarma (Mandarin
Chinese: 沙威馬)
Jun. 30
Typical dishes: 刨冰 finely shaven ice with a variety of toppings, Fruit or bean
smoothies,
Jan. 6
Recapitulation
(Due: Term Paper*)
Individual Class Topics and Assignments for Oral Presentation
533569301
Date
Presenters*
Themes
Class Orientation
Teenage Suicide Rate, Going under the
Knife
Foreign Brides, Telescams
Lottery Fever, Betel Nut
Plastic Money, Placement Results
Posted
The GEPT Obsession, Cram Schools
Taiwan Buffs UP!
Diet Craze
The Soothing Spa
Devastating Tsunamis
Yummy Taiwan
Chill Out with a Cold Drink
Night Markets
The Cozy Charm of Coffee Shops
Talk to U Later
Internet Dating
Taiwan Goes Mobile
Jun. 21
Global Fortune Telling
*Each student will do one presentation. This List started off by student’s ID numbers and then I made adjustment to
avoid their teaming up with the same teammates every session.
Regrade Policy:
All requests for regrades, on homework or presentation, must be submitted in writing within a
week of their return to the students. Verbal complaints will never be taken into
consideration. We will correct those mistakes made in the grading process, but we don't
want to indirectly penalize those students who don't ask for regrades. Also be aware that the
result of a regrade can also be a lower score, once new errors are detected.
Policy on Scholastic Dishonesty & Copyright Breach:
In promoting a high standard of academic integrity, we must define scholastic dishonesty in
the class as any act that violates the basic rudiments of academic integrity for any undeserved
academic advantage, such as Cheating, Plagiarism, and Multiple Submissions
(submitting essentially the same audio-visual assignment for two courses without
authorization to do so). Such acts are definitely forbidden (for the definition of plagiarism,
please consult any professor in our department).
Any breach of copyright in the class, say, Xeroxing the whole textbook or access to an
unauthorized course pack, will lead directly to the subject’s misbehavior in this course.
Behavior is regarded the most important portion of the subject’s class participation. Students
who continue to misbehave in class will be handed to the administration for a ruling.
*This syllabus is subject to revision at the instructor’s discretion
講授方式
課堂講授
報告)
分組討論
課程特色
教材教具
主要參考
533569301
Ppts, video clips from Youtube
實習
參觀訪問
其它(口頭、書面
書
籍
成績考核
備
533569301
註
Grading:
Each student’s grade would be computed roughly as follows: in-class note
check (10%), two reading notes (each a full 250-word page, 20%), two oral
presentations (with ppt, 30%), participation & attendance (15%), and a term
paper (25%) *For those who show genuine passion for cooking, this obligation can be fulfilled
by working out a workable recipe on any given cuisine discussed in the class.)
第一週上課時，務必向學生充分說明主要內容：講授大綱與成績考核方式，
及尊重智慧財產權與不得非法影印等；且須上課滿十八週(含期中與期末
考)。