課程資訊
課程名稱
飲食與文化
Food and Culture 
開課學期
99-2 
授課對象
文學院  人類學系  
授課教師
童元昭 
課號
Anth4006 
課程識別碼
105 41890 
班次
 
學分
全/半年
半年 
必/選修
選修 
上課時間
星期四6,7,8(13:20~16:20) 
上課地點
水源人105 
備註
總人數上限:35人 
Ceiba 課程網頁
http://ceiba.ntu.edu.tw/992anth4006 
課程簡介影片
 
核心能力關聯
核心能力與課程規劃關聯圖
課程大綱
為確保您我的權利,請尊重智慧財產權及不得非法影印
課程概述

飲食是每個人日常生活極重要的一環,在現今的生活中,飲食已不再只是單純的民生問題,除了「吃飽」之外,現代人還有「吃好」、「吃巧」等等要求,飲食誠然與文化息息相關。本門課程藉由人類學研究的觀點,不僅介紹人類學研究飲食的重要議題,更進一步去討論飲食與當代全球化社會之關係,以及飲食與正義、感官、醫療等重要議題。

第1周 2/24 簡介

第2周 3/3 飲食研究的主要議題
Sidney Mintz & Christine M. Du Bois
2002 Anthropology of Food and Eating, Annual Review of Anthropology 31: 99-119
2006 Food at Moderate Speed. In Fast Food/ Slow Food: The Cultural Economy of the Global Food System. Richard Wilk, ed. Pp. 3-11. New York: Altamira Press.
Gottlieb, Robert & Anupama joshi
2010 Defining food justice, in Food Justice. Pp. 4-6. Cambridge, Massachusetts & London, England: The MIT Press.
;
第3周 3/10 食物的社會性:品味與其他
Roseberry, William
1996 The Rise of Yuppie Coffees and the Reimagination of Class in the United States. American Anthropologist 98(4):762-775.
Egan, James A., Michael L. Burton & Karen L. Nero
2006 Building Lives with food: Production, Circulation, and Consumption of Food in Yap. In Fast Food/ Slow Food: The Cultural Economy of the Global Food System. Richard Wilk, ed. Pp. 31-47. New York: Altamira Press.
劉璧榛,2007,〈稻米、野鹿與公雞:噶瑪蘭人的食物、權力與性別象徵〉。在《國立臺灣大學考古人類學刊》67: 43-70。

第4周 3/17 口味的全球化
Goody, Jack
1997 Industrial Food: Towards the Development of a World Cuisine. In Food and Culture: A Reader, Carole Counihan and Penny Van Esterrick (eds). Pp. 338-356. New York: Routledge.
Bestor, Theodore C.
2005 How Sushi Went Global? In The Cultural Politics of food and Eating: A Reader. Pp. 13-20. James L. Watson & Melissa Caldwell eds. Malden, Massachusetts & Oxford: Blackwell.
2006 Kaiten-zushi and Konbini: Japanese Food Culture in the Age of Mechanical Reproduction. In Fast Food/ Slow Food: The Cultural Economy of the Global Food System. Richard Wilk, ed. Pp. 115-130. New York: Altamira Press.
Wiley, Andrea S., 2007, “Transforming Milk in a Global Economy”. In American Anthropologist 109(4): 666-677.


第5周 3/24 飲食相關的倫理議題I:吃飽與吃好的正義基礎(消耗)
Schaeffer, Robert K.
1997 Technology, Food, and Hunger (Chapter 8). In Understanding Globalization: The Social Consequences of Political, Economic, and Environmental Change. Pp. 143-182. New York: Rowman & Littlefield
Nestle, Marion
2002 Introduction: The Food Industry and Eat More, In Food Politics: How the Food Industry Influences Nutrition and Health. Pp. 1-28,. Berkeley: University of California Press.

第6周 3/31 飲食相關的倫理議題II:食材的品牌化:米;生產履歷(暫定)
史坦貝克(Steinbeck, John) (放影片)
2002(1920) 《憤怒的葡萄》(The Grapes of Wrath)。台北市:志文。
Cooke, Abigail M.
2009 Branding and Certification. In The Global Governance of Food. Pp. 63-64. Sara R. Curran, April Linton, Abigail Cooke & Andrew Schrank eds. Abingdon, Oxon, New York: Routledge.
Heath, Deborah & Anne Meneley
2007 Techne, Technoscience, and the Circulation of Comestible Commodities: An Introduction. American Anthropologist 109(4): 593-602.
Heller, Chaia
Techne versus Technoscience: Divergent(and Ambiguous) Notions of Food”Quality” in the French Debate over GM Crops. American Anthropologist 109(4): 603-615.
張采蘋
2007 〈香傳千里的驕傲--率先導入生產履歷製度的霧峰香米〉。在《農訓雜誌》24(4): 15-17。
戴振洋
2007 〈有身分證的臺灣番茄--金三角農友堅持生產履歷的優質安全產品〉。在《農訓雜誌》24(4): 18-19。
劉懷柔
2008 〈臺灣農產品導入產銷履歷之實施現況〉。在《商水學報》1: 137-144。

第7周 4/7 飲食相關的倫理議題III:定價與公平交易
Linton, April
2009 Ethical Trade Initiative. In The Global Governance of Food. Pp. 121-123. Sara R. Curran, April Linton, Abigail Cooke & Andrew Schrank eds. Abingdon, Oxon, New York: Routledge.
Trentmann, Frank
2008 Before Fair Trade: Empire, Free Trade and the Moral Economies of Food in the Modern World. In Food and Globalization: Consumption, Markets and Politics in the Modern World. Alexander Nutzenadel & Frank Trentmann eds. Pp. 253-276. Oxford & New York: Berg.
Alexander, Jennifer and Paul Alexander
1991 “What's a Fair Price? Price-Setting and Trading Partnerships in Javanese Markets”. In Man 26(3): 493-512.

第8周 4/14 飲料品味的全球化
Miller, Daniel
2005 Coca-Cola: A Black Sweet Drink from Trinidad. In The Cultural Politics of food and Eating: A Reader. Pp. 54-69. James L. Watson & Melissa Caldwell eds. Malden, Massachusetts & Oxford: Blackwell.
Foster, Robert J.
2002 Globalization: A Soft Drink Perspective. In Materializating the Nation: Commodities, Consumption and Media in Papua New Guinea. Ch. 7. Bloomington, IN: Indiana University Press.
*2008 Coca-Globalization: following Soft Drinks from New York to New Guinea. New York: Palgrave Macmillan

第9周 4/21 學生小論文交流

第10周 4/28 飲食方式I:共享
Scholliers, Peter
2001 Meals, food Narratives, and Sentiments of Belonging in Past and Present. In Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. P. 3-22. Peter Scholliers ed. Oxford, UK: Berg.
Grignon, Claude
2001 Commensality and Social Morphology: An Essay of Typology. In Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages. P. 23-33. Peter Scholliers ed. Oxford, UK: Berg.
John W. Traphagan, L. Keith Brown
2002 Fast Food and Intergenerational Commensality in Japan: New Styles and Old Patterns Fast Food and Intergenerational Commensality in Japan: New Styles and Old Patterns. Ethnology, Vol. 41, No. 2 (Spring, 2002), pp. 119-134
Caplan, Pat
2008 Crossing the Veg/Non-Veg Divide: Commensality and Sociality Among the Middle Classes in Madras/Chennai. South Asia: Journal of South Asian Studies 31(1): 118-142.

第11周 5/5 飲食方式II:餐飲的文明教化
Carole M. Counihan
1992 Food Rules in the United States: Individualism, Control, and Hierarchy Anthropological Quarterly, Vol. 65, No. 2 (Apr., 1992), pp. 55-66
Mennell, Stephen
1997 On the Civilizing of Appetite, in Carole Counihan & Penny Van Esterik eds. Food and Culture: A Reader. Pp. 315-337. New York: Routledge.

第12周 5/12 食物與身心I:醫療
張珣
2007 〈文化建構性別、身體與食物:以當歸為例〉。在《國立臺灣大學考古人類學刊》67: 71-116。

第13周 5/19 食物與身心II:養生
林淑蓉
2006〈食物、味覺與身體感:以中國侗人的社會生活為例〉。在《國立臺灣大學考古人類學刊》65: 34-67。

第14周 5/26 飲食與宗教經驗:齋戒與禁食禱告
Susan Starr Sered
1988 Food and Holiness: Cooking as a Sacred Act among Middle-Eastern Jewish Women Anthropological Quarterly, Vol. 61, No. 3 (Jul., 1988), pp. 129-139
Carolyn Rouse and Janet Hoskins
2004 Purity, Soul Food, and Sunni Islam: Explorations at the Intersection of Consumption and Resistance Cultural Anthropology Vol. 19, No. 2 (May, 2004), pp. 226-249

第15周 6/2 感官經驗的個人性與集體性(暫定)
Paolisso, Michael
2007 “Taste the Traditions: Crabs, Crab Cakes, and the Chesapeake Bay Blue Crab Fishery”. In American Anthropologist 109(4): 654-665.
Elisha P. Renne
2007 Mass Producing Food Traditions for West Africans Abroad
American Anthropologist New Series, Vol. 109, No. 4 (Dec., 2007), pp. 616-625
Ian Cook, Michelle Harrison
2003 Cross over Food: Re-Materializing Postcolonial Geographies Transactions of the Institute of British Geographers, New Series, Vol. 28, No. 3 (Sep., 2003), pp. 296-317

第16周 6/9 國宴與國族
Appadurai, Arjun
1988 “How to Make a National Cuisine: Cookbooks in Contemporary India”. In Comparative Studies in Society and History 30(1): 3-24.
Richard R. Wilk
2002 Food and Nationalism: the Origin of “Belizean Food”. In Food Nationals: Selling Taste in Consumer Societies, Pp. 67-89. Warren Belasco & Philip Scranton eds. New York & London: Routledge.
陳玉箴
2008 〈食物消費中的國家、階級與文化展演:日治與戰後初期的「臺灣菜」〉。在《臺灣史研究》15(3): 139-186。

第17周 6/16 大洋洲華人飲食
Mintz, Sidney W. , Chee Beng Tan
2001 Bean-Curd Consumption in Hong Kong Ethnology, Vol. 40, No. 2 (Spring, 2001), pp. 113-128

第18周 期末考



國際農糧體制與國民飲食:台灣麵食的政治經濟學 劉志偉
「原味」的生產、展演與文化地景:花蓮原住民風味餐廳的社會文化分析 葉秀燕
博94-6 國立臺灣大學歷史學研究所
曾品滄
《從田畦到餐桌—清代臺灣漢人的農業生產與食物消費》
黃富三

 

課程目標
讓同學們了解人類學研究飲食各個可能的研究面向,介紹不同形式的飲食文化,幫助同學們增加對於飲食文化在社會中存在各種複雜議題的認識。 
課程要求
依照上課主題繳交六份小論文,小論文參考指定閱讀材料,每份三千字,可多交,取其中高分者計分。 
預期每週課後學習時數
 
Office Hours
 
參考書目
菲利浦 費南德茲-阿梅斯托 《食物的歷史-透視人類的飲食與文明》
Pottier, Johan 'Anthropology of Food: the social dynamics of food security.'
Sutton, David 'Remembrance of Repasts: An Anthropology of Food and Memory'
Watson, James and Caldwell, Melissa(eds) 'The Cultural Politics of Food and
Eating'
Wilk, Richard R 'Fast food/slow food: the cultural economy of the global food
system' 
指定閱讀
 
評量方式
(僅供參考)
 
No.
項目
百分比
說明
1. 
小論文 
60% 
每份10% *6 
2. 
期末考 
40% 
 
 
課程進度
週次
日期
單元主題
第1週
2/24  簡介 
第2週
3/03  飲食研究的主要議題 
第3週
3/10  食物的社會性:品味與其他 
第4週
3/17  口味的全球化 
第5週
3/24  飲食相關的倫理議題I:吃飽與吃好的正義基礎 
第6週
3/31  飲食相關的倫理議題II:食材的品牌化 
第7週
4/07  飲食相關的倫理議題III:定價與公平交易 
第8週
4/14  飲料品味的全球化 
第9週
4/21  學生小論文交流 
第10週
4/28  飲食方式I:共享 
第11週
5/05  飲食方式II:餐桌禮貌的文明教化 
第12週
5/12  食物與身心I:醫療 
第13週
5/19  食物與身心II:養生 
第14週
5/26  飲食與宗教經驗:齋戒與禁食禱告 
第15週
6/02  感官經驗的個人性與集體性 
第16週
6/09  國宴與國族 
第17週
6/16  大洋洲華人飲食 
第18週
06/23  期末考