Chinese 309 | Phoenix Claws and Lion’s Head: Food and Chinese Culture
課程題目 Course Topics – We will focus on FOUR topics:
題目 #1: 传统饮食文化 – 中国菜的菜系，菜名，特点和与西方饮食不同之处
題目 #2: 传统饮食文化 – 菜谱，选材，食物的冷热性，中医食疗与民间关于吃的禁忌
題目 #3: 现代饮食文化 – 中国台湾香港新加坡及其他华裔城市的新餐饮文化与广告资讯
題目 #4: 现代饮食文化 – 茶与酒
字典和網上工具 Dictionary and Tools – MandarinSpot.com | Chinese-Tools.com | xuezhongwen.net (or www.mdbg.net) | zhongwenweb.com | Dict.cn | nciku.com | www.zhongwen.com
For a hardcopy dictionary see Chinese Characters: A Genealogy and Dictionary by Rick Harbaugh
課程內容和目標 Course Description and Objectives Chinese 309 is designed for students who have completed three years of Mandarin at the college level or equivalent to further develop listening, reading, writing and oral communication skills at the advanced level. Emphasis is on reading, writing and group discussion. All 300-level courses include a more rigorous reading and writing component, and require students to participate in lengthier class discussions. Students who do not have prior study abroad experience or have only taken one higher level of 2xx course (Chin 230, 250 or 260) should consult the instructor to make sure their placement in this course is appropriate.
This course will explore Chinese culture through food. Food is only one aspect of cultural traditions, yet it could be unexpectedly revealing. No other culture is as food-oriented and food-crazed as that of the Chinese. There are more than 30 words in Chinese used to describe cooking methods alone. Food preparation for Chinese involves not only culinary precision, but also understanding of the seasonal changes, medicinal quality of ingredients, and nutritional needs of the eater. Beverage consumption, in tea and wine, are also an important component of the food culture. In China, past and present, special occasions are never passed without a celebratory meal, thus etiquettes and tributes for attending banquets have always been necessary training for an educated person. Much of this is rooted in tradition, and differs from region to region.
We will examine the eight major regional cuisines (八大菜系) in China, read selected menus from restaurants in different cities, and learn the recipe of a common home-style dish. We will study the medicinal principles that common Chinese households observe and explore the cosmological notion of Yin-Yang (陰陽) and the Five Phrases (五行). We will draw on history, art and literature, and access online blogs to see how food preparation and eating habits have ransformed over time.
The course will be divided into four sections, and will focus on four different topics, each with readings and assignments designed to help students gain the following information and hone various linguistic skills:
Topic 1: Look at food preparation, some key ingredients, dish names, regional cuisines and learn different ways and phrases to describe dishes and food items, as well as how to review restaurants.
Topic 2: Learn the basic concept of yin and yang and the Five Principles, study the “cold” and “hot” properties of foods and cooking, and to examine the role of traditional medicine in food preparation.
Topic 3: Compare contemporary food scenes in China, Taiwan, Hong Kong, Singapore and in other overseas Chinese communities, read restaurant signs, promotional materials and marketing strategies, and see how Chinese perceive Western fast food, and how fast food has become a part of a “new way of life.”
Topic 4: Study Chinese banquet etiquettes, examine Chinese tea drinking and wine consumption practices in traditional literature, and see how they have evolved from the past and how these two beverages manifest in contemporary leisure life and business culture.
A goal of the course is to view food as cultural demarcation. As students examine different aspects of food in Chinese culture, we will discern how other
foods manifest in their respective cultures. In the process of understanding how Chinese have used food to define their “Chineseness,” this course aims to lend
a different perspective for students to define their own identity. A final project will be assigned for students to explore a cuisine or a dish that helps to express or define their own cultural identity.
These topics and related issues will be presented in a broader cultural context, presented in various media and formats, including online news articles, blogs, youtube or tudou video clips, TV/radio programs, e-commerce websites and ads. Students need to read background information (in English) and research on certain topics to ensure adequate understanding for class discussions and essay writing. The linguistic goal of the course is for students to build further proficiency and independence in deciphering authentic materials and to use the language with enhanced accuracy and confidence in professional settings and daily discourse. Through class discussions, individual and group projects, presentations, and other communicative tasks, students are expected to learn a core set of materials, but will also be permitted to focus on topics and subject matter reflecting their own interests and proficiency levels.
Students are expected to bring the knowledge they have gained, from previous Asian Studies courses, from their study abroad experience or from the background reading required for the course, into class discussion and essay writing. As we study the linguistic elements in each lesson, we will also compare and contrast different ideas, customs and value systems, and explore areas of interest within the parameters of our topic. The ultimate goal for the course is for students to gain a deepened knowledge of traditional and contemporary Chinese culture as well as to develop better communicative skills and proficiency in Chinese related to these specific topics discussed in the course.
Chinese 301, 303, 305, 307 and 309 are not taught as sequential courses. However, students majoring in FLIA/Chinese, Chinese/Language & Culture, East Asian Language or minoring in Chinese are strongly encouraged to take one each semester in any order, depending on course scheduling and availability. At least one 300-level course is to be offered each semester, and will be repeated every two years. A tentative schedule for these courses is as follows: 309 for spring ’12, 305 for fall ’12, 307 for spring ’13, and so on.
Since students in this class often come in with different levels of fluency and preparation, it is essential that evaluation includes not only in-class tests and group exercises, but also individual presentations and projects. Students’ individual effort and progress will be closely monitored throughout the semester. Although different expectations and standards may be applied to students of different levels and backgrounds, all students should strive to improve in the following areas:
- Reading: Read with greater speed, efficiency and independence.
- Writing: Use vocabulary that is more sophisticated, write longer sentences, and express clearly key points with elaboration; be able to discuss and comment on a topic; go for accuracy, clarity rather than length.
- Communication: Acquire background knowledge on a variety of topics to ensure better comprehension and more ease in oral delivery.
All goals set for this course are aimed for students to obtain proficiency at the ACTFL Advanced Level.
課程要求 Course Requirements Class will be conducted primarily in Chinese. Regular and punctual attendance as well as active participation in all classes will be expected of all students. Lesson topics will be supplemented with traditional Chinese culture and contemporary issues. Students are expected to spend at least 8 hours per week studying outside of class, including previewing, preparing, and reviewing assignments, and in appointments with the instructor, if required. Group projects and other assigned teamwork will require additional time for collaboration. Much of the coursework is to be completed by the student on his own outside of the class. Strong motivation, self-discipline and daily preparation will ensure a successful learning experience in this class. Students should be prepared to participate, comment and contribute ideas in every class and during group project sessions.
上課方式和學生參與 Class Format and Student Participation The instructor will conduct most tasks in Chinese and students are expected to use only Chinese in class. Students are not only expected to speak up when called on but to actively participate in class and to communicate in Chinese at all times with their instructor and classmates. Students’ efforts in expressing themselves in Chinese will be evaluated as part their class performance grade. Please do not eat or chew gums during class, as it will be difficult for you to speak up with clarity and promptness. Do not hesitate to approach the instructor at the end of the class to clarify any questions you may have. We will utilize the electronic turn-around classroom for computer-based individual and group work during class. You may bring your own laptop to class; however, you should only use the computer for class-related work. Do not use the computer to check email, type other papers or to browse unrelated web sites.
電腦教學與資訊 All work involved in this class will require students to use a computer and have regular access to the Internet. Please make sure your computer is set up correctly to do the work. Please visit the Computer Info Page to for more info and to download pinyin and character fonts.
上課出席缺席規定 Attendance Policy (M W F three days of class per week) Your preparation and participation are a major part of your class performance. Complete the readings and assignments according to the designated schedules. You are graded in each class; the instructor will assess how well you have prepared for the class, your level of participation, and the quality of interaction between you and your classmates. You are expected to be in class on time everyday. Being more than ten minutes late (without a valid excuse) counts as half an absence; 20 minutes an absence.
- Missing even one class will affect your participation grade. If you have to miss a class, please notify the instructor and turn in late assignments as soon as possible, also contact a classmate right away to go over what was covered and assigned. Go to the tutor to make up for the absence within two weeks.
- Always ask for permission in advance for classes you know you will have to miss and make appropriate arrangements for missed work. In case of illness, only those who provide documentation will be excused.
- If you miss two or more consecutive classes, you will need to make an arrangement with the instructor for extra work to make up for the absences. Missing three consecutive classes or more might result in your withdrawal from the class by the instructor.
- It is your responsibility to obtain class notes and prepare any work assigned or due during the period of your absence.
補考 Make-up Policy Make-up tests must be arranged with the instructor in advance of the scheduled test time. All make-ups must be taken before graded tests are returned to the class except in the case of officially documented medical emergencies or University business. In case of illness or unplanned incidences, please contact your instructor for make-up work as soon as possible. Make-up tests are granted only at the discretion of the instructor. There will be no make-up or rescheduling given on final examination.
學生成績 Evaluation and Grading Evaluation of this course is based on class preparation, in-class tasks and discussions, individual/group written assignments and oral presentations, and topic projects. No midterm or final examinations are given.
Grade points are roughly based on the following:
Attendance, Preparation & Daily Postings
Participation, Discussions & Group Work (in-class)
Presentations & Projects
Grading scale is as followed:
|94-100% = A||87-89% = B+||77-79% =C+||67-69% = D+|
|90-93% = A-||84-86% = B||74-76% = C||64-66% = D|
|80-83% = B-||70-73% = C-||60-63% = D-|
|Below 60%= F|