東亞的飲食文化與歷史
Food culture and history in East Asia
學期
113-2
學分
3
學分
當期課號
534516
永久課號
HSSC30059
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 | 東亞的飲食文化與歷史 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
課程宗旨: 亞洲飲食?一個熟悉又陌生的概念,指的是「我們的」但又不諸多「他者」的飲食。任何亞洲飲食的指稱都必然所挫折於它的多元、異質和多樣性,亞洲飲食永遠無法含蓋亞洲的飲食。這種多樣性,不只來自於氣候地理條件孕育出來多樣作物及飲食材料,更是多元複雜的歷史的軌跡,如族群移民、殖民主義、物種的傳播與流動、戰爭以及商業貿易格局的改變,還有近代民族國家飲食認同的努力等。本課程無法避免這種面亞洲飲食概念時的知識論挫敗,只求在東亞範圍,進行嘗試性的探索,以米食為主的季風亞洲的飲食文化,如何經歷戰爭、殖民及外來文化,及現代化後接著全球化的影響。本課程暫不涉及流散華人/亞洲人在世界各地透過飲食尋求認同的「亞洲飲食」,而偏重歷史緃身對東範圍內飲食文化討論。在這範疇內飲食文化介於中國及印度兩大古文明之間,飲食的引入隨著移民而擴展,加上濃厚深遠的殖民-現代化進程,使得日本、韓國及東南亞形成獨特的飲食文化。
先修科目
This course opens only to the mandarin speakers.
評分方式
1、出席與討論,負責口頭報告:40%; 2、期末作業:請任選一個主題撰寫一篇報告,呈現上課所學習的內容(約八千到一萬字)60%。 3、作業繳交請2025/07/31 23:59 前 上傳到E3網頁。 4、缺課超過三分之一者(即4堂課),請自行退選,否則期末以不及格論。
週次計畫
| 週次 | 主題 |
|---|---|
| 第 1 週 | 課程介紹 |
| 第 2 週 | 和平紀念日放假 |
| 第 3 週 | 單元1: 季風、作物與飲食 Mandl, M. (2017). East Asian Foodways: How Ingredients Speak of Regionality. Vienna Journal of East Asian Studies, 9(1), 167-199. https://doi.org/10.2478/vjeas-2017-0006 James Farrer, (2015)‘Traveling Cuisines in and out of Asia: Toward a Framework for Studying Culinary Globalization, in Farrer, J. (Ed.). The globalization of Asian cuisines: Transnational networks and culinary contact zones. Springer. pp.1-22 Lozada, E. P. (2011). Understanding Contemporary Asia Through Food. Education About Asia, 16(3), 1-8. |
| 第 4 週 | 單元 2 中國 Anderson, E. N. (1988). The food of China. Yale University Press. ch.4-6, pp.57-123. |
| 第 5 週 | Chang, K. C. (1977). Food in Chinese Culture: Anthropological and Historical Perspectives. pp.295-374. |
| 第 6 週 | Farquhar, Judith. Appetites: Food and Sex in Post-Socialist China. Duke University Press, 2002.pp.1-47 |
| 第 7 週 | 清明連假 |
| 第 8 週 | King, M. T. (2020). What is “Chinese” food? Historicizing the concept of culinary regionalism. Global Food History, 6(2), 89-109 James Farrer(2015), ‘Shanghai’s Western Restaurants as Culinary Contact Zones in a Transnational Culinary Field’, in Farrer, J. (Ed.). The globalization of Asian cuisines: Transnational networks and culinary contact zones. Springer.pp.103-125 |
| 第 9 週 | 單元3: 日本、韓國 Ishige, N. (2014). History of Japanese Food. Routledge. ch.4-5, pp.181-140. |
| 第 10 週 | Rath, E. C., & Assmann, S. (Eds.). (2010). Japanese foodways, past and present. University of Illinois Press.pp,”The history of domestic cookbooks in modern Japan / Shoko Higashiyotsuyanagi -- Imperial cuisines in Taishō foodways / Barak Kushner -- Beyond hunger : grocery shopping, cooking, and eating in 1940s Japan / Katarzyna Cwiertka and Miho Yasuhara -- Rāmen and U.S. occupation policy / George Solt” |
| 第 11 週 | Cwiertka, K. J. (2013), “South Korea: From Food Aid to the Revival of Royal Cuisine”, in Cwiertka, K. J. (2013). Cuisine, colonialism and cold war: Food in twentieth-century Korea. Reaktion Books. ch,5, pp.114-141 Lee, C. H.(2022) “The History of Kimchi and Jeotgal (Fermented Fish)”, in Lee, C. H. . Korean food and foodways.p.157-182 |
| 第 12 週 | 單元4: 東南亞 Chee-Beng, T. (2007). Nyonya cuisine: Chinese, non-Chinese and the making of a famous cuisine in Southeast Asia. In Food and Foodways in Asia pp. 183-194) Duruz, J. (2007). From Malacca to Adelaide...: fragments towards a biography of cooking, yearning and laksa. In Food and Foodways in Asia.pp. 195-212 |
| 第 13 週 | Leong-Salobir, C. Y. (2011). Food Culture in Colonial Asia: A Taste of Empire. pp.12-59 |
| 第 14 週 | Van Esterik, P. (1992). From Marco Polo to McDonald's: Thai cuisine in transition. Food and Foodways, 5(2), 177-193. Rahman, F. (2020). Tracing the origins of rendang and its development. Journal of Ethnic Foods, 7(1), 28. pp.1-11 Bender, D. (2017). The Delectable and Dangerous: Durian and the Odors of Empire in Southeast Asia. Global Food History, 3(2), 111–132. https://doi.org/10.1080/20549547.2017.1355651 |
| 第 15 週 | 端午節放假 |
| 第 16 週 | 期末綜合討論 |