飲食、味道和料理作為文化宰制

Food, Taste and Cuisine as Cultural Regimes

學期

106-1

學分

2 學分

當期課號

5905

永久課號

ICS5339

開課單位

社會與文化研究所

授課教師

陳奕麟

類別

選修

上課時間表

節	週四
A 18:30–19:20	飲食、味道和料理作為文化宰制 F106A 3 節連堂
B 19:30–20:20
C 20:30–21:20

* 根據陽明交大上課時間表所列

概述

This is an interdisciplinary exploration of food as a function of cultural rules and the construction of taste, ultimately in the formation of cuisines. 該課程試圖從跨學科的立場探討如何在文化規則的影響下形塑味道,並形成所謂"料理".

週次計畫

週次	主題
第 1 週	[* required reading; + recommended reading; ^ denotes Chinese version available] 1. Cultural(ist) Paradigms: Primordial Food for Thought Tambiah, S.J., 1969, Animals Are Good to Think and Good to Prohibit, Ethnology 8(4): 423-59. Douglas, M., 1972, Deciphering a Meal, Daedalus 101(1): 61-81 (repr. Implicit Meanings). +Douglas, M., 1975, Purity and Danger, Chapter 3, Routledge & Paul. +Mintz, S.W. and C.M. Du Bois, 2002, The Anthropology of Food and Eating, Annual Review of Anthropology 31: 99-119.
第 2 週	2. From Taste to Cuisine: More First Principles Goody, J., 1982, The High and the Low: Culinary Culture in Asia and Europe, in Cooking, Cuisine and Class, Cambridge University Pr. Freedman, P., 2007, Food: The History of Taste, Introduction, University of California Pr. +Montanari, M., 2012, Medieval Tastes: Food, Cooking and the Table, Chapters 1-3. Columbia University Pr. +Mennell, S. 1985, The Civilising of Appetite, in All Manners of Food, Basil Blackwell.
第 3 週	3. Dining Etiquette as Culturalizing and Socializing Elias, N., 1982, The History of Manners, Chapter 2, Pantheon Books. Ishige, Naomichi, 2001, At the Table, in The History and Culture of Japanese Food, Kegan Paul. +Frantzen, A.J., 2014, The Symbolic World of Food, in Food, Eating and Identity in Early Medieval England, Boydell Pr. +Khare, R.S., 1986, The Indian Cultural Economy and Food Use, in Food, Society, and Culture: Aspects in South Asian Food Systems, Carolina Academic Pr.
第 4 週	4. The Columbian Exchange: Old and New Worlds of Food Civitello, L., 2011, Food Goes Global: The Columbian Exchange, in Cuisine & Culture: A History of Food and People, Wiley. Turner, J., 2004, Spice: The History of a Temptation, Chapter 1, Alfred A. Knopf. +^Mintz, S.W., 1986, Sweetness and Power: The Place of Sugar in Modern History, Chapters 1 & 5, Penguin. +Wilk, R., 2006, Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists, Chapter 6, Berg.
第 5 週	5. From Utensils to Cooking Technology Wilson, B. 2012, Consider the Fork: A History of How We Cook and Eat, Introduction, Basic Books. Sutton, D., 2016, The Anthropology of Cooking, in The Handbook of Food and Anthropology, eds. J.A. Klein and J.L. Watson, Bloomsbury. +Wang, Q.E. 2015, Chopsticks: A Cultural and Culinary History, Chapters 1-2, Cambridge University Pr. +Pinedo, M.C., 2016, The Americanization of Mexican Food and Change in Cooking Techniques, Technologies and Knowledge, in Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America, ed. S.I. Ayora-Diaz, Bloomsbury.
第 6 週	6. Acts of Eating, In and Out Crowther, G., 2013, Eating In: Commensality and Gastro-Politics, in Eating Culture: An Anthropological Guide to Food, University of Toronto Pr. Pitte, J.-R., 1999, The Rise of the Restaurant, in Food: A Culinary History from Antiquity to the Present, Columbia University Pr. +Tan, Chee-beng, 2015, Commensality and the Organization of Social Relations, in Commensality: From Everyday Food to Feast, eds. S. Kerner et al, Bloomsbury. +Wang, Di, 2008, The Teahouse: Small Business, Everyday Culture, and Public Politics in Chengdu, 1900-1950, Introduction, Stanford University Pr.
第 7 週	7. The Americanization of Food between Hybridity and Standardization McIntosh, E.N., 1995, American Food: A Characterization, in American Food Habits in Historical Perspective, Praeger. Gabaccia, D.R., 1998, Immigration, Isolation and Industry, in We Are What We Eat: Ethnic Food and the Making of Americans, Harvard University Pr. +Warnes, A., 2008, From Barbacoa to Barbeque: An Invented Etymology, in Savage Barbeque: Race, Culture and the Invention of America’s First Food, University of Georgia Pr. +Levenstein, H., 2003, Paradox of Plenty: A Social History of Eating in Modern America, Chapters 7 & 15, University of California Pr.
第 8 週	8. Chinese Food and Cuisine from Prehistory to Overseas Chang, K.C., 1977, Food in Chinese Culture: Anthropological and Historical Perspectives, Introduction, Yale University Pr. Tan Chee-beng, 2001, Cultural Reproduction, Local Invention and Globalization of Southeast Asian Chinese Food, in Changing Chinese Foodways in Asia, ed. C.B. Tan, Chinese University of Hong Kong Pr. +Sabban, F., 2009, Chinese Regional Cuisine: The Genesis of a Concept, in Regionalism and Globalism in Chinese Culinary Culture, ed. D. Holm, Foundation of Chinese Dietary Culture. + Liu, Haiming, 2015, From Canton Restaurant to Panda Express: A History of Chinese Food in the United States, Chapters 4-5, Rutgers University Pr.
第 9 週	9. Indian Cuisine in Colonial and Comparative Context Khare, R.S., 2012, Globalizing South Asian Food Cultures: Earlier Stops to New Horizons, in Curried Cultures: Globalization, Food, and South Asia, eds. Ray, K. and T. Srinivas, University of California Pr. Sen, C.T., 2009, Curry: A Global History, Chapters 1, 4 & 6, Reaktion. +Achaya, K.T., 1994, Indian Food Ethos, in Indian Food: A Historical Companion, Oxford University Pr. +Appadurai, A., 1988, How to Make a National Cuisine: Cookbooks in Contemporary India, Comparative Studies in Society and History 30(1): 3-24.
第 10 週	10. Mixing, Invention and Gentrification as Formative Processes in Cuisine Trubek, A.B., 2000, Haute Cuisine: How the French Invented the Culinary Profession, Chapters 1-2 and Epilogue, University of Pennsylvania Pr. Kiple, K.F., 2007, A Movable Feast: Ten Millennia of Food Globalization, Chapters 19-20, Cambridge University Pr. +Montanari, M., 2010, Italian Identity in the Kitchen, or Food and the Nation, Chapters 1, 3, 6 & 7, Columbia University Pr. +Rath, E.C., 2015, The Invention of Local Food, in The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones, ed. J. Ferrer, Palgrave Macmillan.
第 11 週	11. Case Study: Warde, A., 2016, The Practice of Eating, Polity Pr.
第 12 週	12. Case Study: Fine, G.A., 1996, Kitchens: The Culture of Restaurant Work, University of California Pr.
第 13 週	13. Case Study: Spang, R.L., 2000, The Invention of the Restaurant: Paris and Modern Gastronomic Culture, Harvard University Pr.
第 14 週	14. Case Study: Carroll, A., 2013, Three Squares: The Invention of the American Meal, Basic Books.
第 15 週	15. Case Study: Kushner, B., 2012, Slurp! A Social and Culinary History of Ramen, Global Oriental.