飲食、認同與民族主義
Food, identities and Nationalism
學期
112-2
學分
3
學分
當期課號
534514
永久課號
HSSC30048
開課單位
社會與文化研究所
授課教師
邱德亮
類別
選修
上課時間表
| 節 | 週五 |
|---|---|
5 13:20–14:10 | 飲食、認同與民族主義 F106A 3 節連堂 |
6 14:20–15:10 | |
7 15:30–16:20 |
* 根據陽明交大上課時間表所列
概述
本課程主要讓學生思考飲食如何做為人群認同和民族主義建構的文化實踐。飲食幾乎普世性地做為人群類聚的實踐,也做為文化差異的重要標示。人們的認同往往直接無不思考地反應在飲食實踐上。本課程將深入探索飲食與認同之晅的關係,特別集中在民族主義如何投注在飲食的象徵符號系統。如果說認同是必須在日常生活的實踐中,不停地被展演/展示出來,那麼飲食的習慣,無欵是認同展演或展示最佳的競技場,階級或族群的認同都是如此。本學期集中在地理條件下形成飲食「自然認同」、移居與他者遭遇時的飲食認同、族群飲食、道地口味與適應調整、飲食文化資產的建構、代表某一個國家的「國菜」(national cuisine/dish)如何形成?料理/美食民族主義,當然也會涉及全球化與反全球化的議題:美食民族主義是否形成於反全球化飲食運動其中一個波潮?
先修科目
1. This course opens only to the mandarin speakers. 2. 本課程因老師日後寫作需要,將全程錄影,不接受者,請勿選課。
評分方式
出席與討論:50%,期末作業,請以每週上課內容為主題(或另選主題),撰寫一篇文獻綜述(literature reviews)的論文(約八千到一萬字)50%。
週次計畫
| 週次 | 主題 |
|---|---|
| 第 1 週 | 課程介紹 |
| 第 2 週 | 單元1:飲食與認同 MacClancy, Jeremy. "Food, Identity, Identification." Researching Food Habits: Methods and Problems 5 (2004): 63. Fischler, C. (1988). Food, self and identity. Social science information, 27(2), 275-292.(電子檔藏) Almerico, G. M. (2014). Food and identity: Food studies, cultural, and personal identity. Journal of International Business and Cultural Studies, 8, 1.(電子檔藏) |
| 第 3 週 | Chen, Y. (2012). Food, race, and ethnicity, in The Oxford Handbook of Food History New York: Oxford University Press, New York: Oxford University Press.(pp. 428-443). Mannur, A. (2007). Culinary nostalgia: Authenticity, nationalism, and diaspora. Melus, 32(4), 11-31.(電子檔藏) Williams-Forson, P., & Walker, J. (2013). Food and race: an overview. Routledge International Handbook of Food Studies, 298-308. |
| 第 4 週 | 單元2: 風土與淮枳 F. Braudel,《15至18世纪的物貭文明、經濟和資本主義》第一卷,第二章:〈一日三餐的麵包〉頁118-210.(電子書藏) |
| 第 5 週 | F. Braudel,《15至18世纪的物貭文明、經濟和資本主義》第一卷,第三章:〈奢侈與普遍:飲食〉頁211-311.(電子書藏) |
| 第 6 週 | Food identity and diaprora Mintz, S. (2008). Food and diaspora. Food, Culture & Society, 11(4), 509-523. Parasecoli, F. (2014). Food, identity, and cultural reproduction in immigrant communities. social research, 81(2), 415-439.(電子檔藏) Park, K. (2017). Ethnic foodscapes: Foreign cuisines in the United States. Food, Culture & Society, 20(3), 365-393. |
| 第 7 週 | 清明連假 |
| 第 8 週 | Food encounter Tuomainen, H. M. (2009). Ethnic identity,(post) colonialism and foodways: Ghanaians in London. Food, Culture & Society, 12(4), 525-554. Wu, X. (2004). “Ethnic foods” and regional identity: the Hezha restaurants in Enshi. Food & Foodways, 12(4), 225-246. Oum, Young (2005) ‘Authenticity and Representation: Cuisines and Identities in Korean-American Diaspora’, Postcolonial Studies, 8(1): 109–125. |
| 第 9 週 | 單元3:National Cuisine/Dish Smith, A. K. (2012). “National cuisines”, in The Oxford Handbook of Food History New York: Oxford University Press. (pp. 444-460). Appadurai, A. (1988). How to make a national cuisine: cookbooks in contemporary India. Comparative studies in society and history, 30(1), 3-24. Ichijo, A., Johannes, V., & Ranta, R. (Eds.). (2020). The emergence of national food: the dynamics of food and nationalism. Bloomsbury Publishing. “Introduction”, pp.1-16. |
| 第 10 週 | Culinary nationalism Ferguson, P. P. (2010). Culinary nationalism. Gastronomica, 10(1), 102-109.(電子檔藏) Cang, V. (2019). Policing washoku: the performance of culinary nationalism in Japan. Food and Foodways, 27(3), 232-252.(電子檔藏) King, M. T. (2019). A cookbook in search of a country: Fu Pei-mei and the conundrum of Chinese culinary nationalism. in Culinary nationalism in Asia, pp.56-72(電子書藏) |
| 第 11 週 | National Dish Ashley B. (2004). “The national diet”, in Food and cultural studies. Routledge. pp.75-91. Anya von Bremzen, A. (2023).“Oaxac, Maize, Mole, Mezcal” in National Dish: Around the World in Search of Food, History and the Meaning of Home. Pushkin Press. Tibère, L., Laporte, C., Poulain, J. P., Mognard, E., & Aloysius, M. (2019). Staging a National Dish: Te Social Relevance of Nasi lemak in Malaysia.pp. 51-66. |
| 第 12 週 | 蕭智尹老師演講:萬惡的麵包稅:論反穀物法聯盟的宣傳操作 |
| 第 13 週 | 單元4:全球化-反全球化 5/12 gatronationalism Nahar, N., Ab Karim, S., Karim, R., Ghazali, H., & Krauss, S. E. (2018). The globalization of Malaysia national cuisine: A concept of ‘Gastrodiplomacy'. Journal of Tourism, Hospitality and Culinary Arts, 10(1), 42-58. Sunanta, S. (2005, October). The globalization of Thai cuisine. In Canadian Council for Southeast Asian Studies Conference, York University, Toronto (p. 3). Pilcher, J. (2008). The globalization of Mexican cuisine. History Compass, 6(2), 529-551. |
| 第 14 週 | DeSoucey, M. (2010). Gastronationalism: Food traditions and authenticity politics in the European Union. American Sociological Review, 75(3), 432-455.(電子檔藏) Ichijo, A. (2020). Food and nationalism: gastronationalism revisited. Nationalities Papers, 48(2), 215-223.(電子檔藏) Putra, F. K. K., Putra, M. K., & Novianti, S. (2023). Taste of asean: traditional food images from Southeast Asian countries. Journal of Ethnic Foods, 10(1), 1-15. |
| 第 15 週 | 期末綜合討論 |
| 第 16 週 | 期末綜合討論 |