東吳大學教師授課計劃表

檔案產生時間：2026/6/8 上午 05:15:00
本表如有異動，於4小時內自動更新
一、課程基本資料 Course Information
科目名稱 Course Title：
(中文)飲食文學批判研究
(英文)CRITICAL TASTING BUDS: GENDER, BODY, AND IDENTITY IN FOOD		 開課學期 Semester：114學年度第2學期
開課班級 Class：英二Ａ (合開：英二Ｂ 英二Ｃ)
授課教師 Instructor：蘇秋華 SU, CHIU-HUA
科目代碼 Course Code：BEN25801 單全學期 Semester/Year：單 分組組別 Section：
人數限制 Class Size：60 必選修別 Required/Elective：選 學分數 Credit(s)：2
星期節次 Day/Session： 四56　 前次異動時間 Time Last Edited：115年02月14日16時07分
※ 因授課需求教室如安排於語練教室需加收語言實習費
課程與聯合國永續發展目標關聯性 Course match with UN SDGs (Sustainable Development Goals)
>SDG4 優質教育 Quality Education
>SDG5 性別平等 Gender Equality
>SDG8 體面工作與經濟成長 Decent Work and Economic Growth
>SDG10 減少國內及國家間不平等 Reduced Inequalities
>SDG16 和平、正義與健全的司法 Peace, Justice and Strong Institutions
>SDG17 促進目標實現之全球夥伴關係 Partnerships for the Goals
課程與社會力關聯性 Course match with Employment Soft Skills
>溝通表達 Communication Expression
>持續學習 Continuous Learning
>人際互動 Interpersonal Interaction
>團隊合作 Teamwork
>問題解決 Problem Solved
>創新 Innovation
>工作責任與紀律 Work Responsibilities and Discipline
英文學系基本能力指標 Basic Ability Index
編號
Code		 指標名稱
Basic Ability Index		 本科目對應之指標
Correspondent Index		 達成該項基本能力之考評方式
Methods Of Evaluating This Ability
1具有以正確流利之英語表達意見、參與討論及溝通之能力
Ability to express oneself, discuss and communicate in correct and fluent English.		●》實習(含實習心得發表、機構督導評分、學校督導評分等)
》資料蒐集與分析
2具有以英文書寫學術性摘要、報告及論文之能力
Ability to write academic abstracts, reports and papers in English.		●》實習(含實習心得發表、機構督導評分、學校督導評分等)
》資料蒐集與分析
3具有長篇英文文本之閱讀、理解以及對其文化內涵之賞析能力
Ability to read and comprehend long English texts and to appreciate their cultural contexts.		●》實習(含實習心得發表、機構督導評分、學校督導評分等)
4具備基本口譯、筆譯之能力
Ability to engage in preliminary-level translation and interpreting.		  
5獨立思考，具備提問、討論與解決問題之基本能力
Ability to think independently, make inquiries, hold discussions and solve problems.		  
6通過所學外語之相關能力檢定並具備等同之能力
Certification of foreign language proficiency or equal ability.		  
7廣泛閱讀，提升專業與人文知識
Professional and cultural knowledge through extensive reading.		  
8具備終身自我學習之概念與實踐能力
Ability to undertake life-long, self-directed learning.		  
9具備創意思考及發展第二專長之能力
Ability to think creatively and develop a second specialty.		  
二、指定教科書及參考資料 Textbooks and Reference
(請修課同學遵守智慧財產權，不得非法影印)
●指定教科書 Required Texts
Yang, Shuang-Zi. Taiwan Travelogue. Translated by Lin King. Graywolf, 2020.
楊双子《臺灣漫遊錄》英譯版（譯者：金翎）
確定修課同學請至誠品或博客來購買紙本書
●參考書資料暨網路資源 Reference Books and Online Resources
various handouts
三、教學目標 Objectives
本課程以楊双子《臺灣漫遊錄》中之飲食書寫為核心，透過文本細讀與課堂討論，引導學生理解食物如何承載身分認同、歷史記憶與權力關係。結合個人經驗與小組創作實作，培養閱讀分析、批判思考與多元詮釋能力，深化對殖民脈絡與文化互動之理解。
This course centers on the culinary narratives in Yang Shuang-zi’s Taiwan Travelogue, guiding students through close reading and discussion to explore how food carries identity, historical memory, and power relations. By connecting personal experience with collaborative creative projects, the course cultivates analytical reading, critical thinking, and interpretive skills, fostering a deeper understanding of colonial contexts and cultural interaction.
四、課程內容 Course Description
●整體敘述 Overall Description
to be announced
●分週敘述 Weekly Schedule
週次 Wk 日期 Date 課程內容 Content 備註 Note

1

 2/26 Introduction  　

2

 3/5 Chapter1 Kui-Tsi
Assigned Reading:pp 10-12		  　

3

 3/12 Chapter 2 Bi-Thai-Bak
Assigned Reading pp.41-42		  　

4

 3/19 Chapter 3 Mua-Inn Thgn
Assigned Reading:pp. 62-64		  　

5

 3/26 Chapter 4 Sashimi
Assigned Reading: pp. 75-77		  　

6

 4/2 Holiday  　

7

 4/9 Chapter 5 Bah-So
Assigned Reading: pp. 110-112		  　

8

 4/16 Chapter 6 Tang-Kui-Te
Assigned Reading: pp. 122-124		  　

9

 4/23 Chapter 7 Ka-Li
Assigned Reading: pp. 152-53		  　

10

 4/30 Chapter 8 Sukiyaki
Assigned Reading: pp. 182-83		  　

11

 5/7 Chapter 9 Thai-Bue-Thng
Assigned Reading: pp. 194-95		  　

12

 5/14 Chapter 10 Tau-Mi
Assigned Reading: pp. 222-225		  　

13

 5/21 Chapter 11 Kiam Nng Ko
Assigned Reading: pp. 239-241		  　

14

 5/28 Chapter 12 Mitsumame
Assigned Reading: 260-262		  　

15

 6/4 Translator's Note to A Japanese Woman Author's Taiwan Travelogue, 1977
Assigned reading: pp. 276-278		  　

16

 6/11 Final Presentation:Chizuko' Bento Box
group 1-6		  　

17

 6/18 group 7-12  　

18

 6/25 no class; individual consultation for those who are interested in doing their own projects  　
五、考評及成績核算方式 Grading
本科目 ☑同意期末退修且不需面談輔導
配分項目 Items 次數 Times 配分比率 Percentage 配分標準說明 Grading Description
出席17 Class attendance is required. If you need to be absent, please submit your leave request through the Student Affairs system for approval in advance.
隨堂考1420% 
分組作業140%final project
課堂討論1440% 
配分比率加總 100%  
六、授課教師課業輔導時間和聯絡方式 Office Hours And Contact Info
●課業輔導時間 Office Hour

Thu. 17:00-19:00
Fri. 13:00-15:00
(always by appointment)
●聯絡方式 Contact Info
研究室地點 Office：P302 EMAIL：schteaching@gmail.com
聯絡電話 Tel： 其他 Others：
七、教學助理聯絡方式 TA’s Contact Info
教學助理姓名 Name 連絡電話 Tel EMAIL 其他 Others
八、建議先修課程 Suggested Prerequisite Course
九、課程其他要求 Other Requirements
十、學校數位學習平台及教師個人網址 University’s Web Portal And Teacher's Website
學校數位學習平台 University’s Digital Learning Platform：https://tronclass.scu.edu.tw
教師個人網址 Teacher's Website：
其他 Others：
十一、計畫表公布後異動說明 Changes Made After Posting Syllabus