Chinese 309 | Phoenix Claws and Lion’s Head: Food and Chinese Culture
課程題目與目標 Lesson Topic & Goals:
题目 #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
中文: (節選自《民以食為天》, http://www.chiculture.net/0910/html/b01/0910b01.html; 《八大菜系追蹤》, http://www.chiculture.net/0910/html/b06/0910b06.html.
Wk1-3. “在中國，吃飯還被賦予許多填飽腸胃以外的意義。於是，逢年過節， 喜慶弔唁，親朋聚會，送往迎來，乃至興辦一切有眾人參加的事情，幾乎都離不開吃。”
1. Food in Chinese Culture, Adapted from K.C. Chang, Food in Chinese Culture: Anthropological and Historical Perspectives, New Haven, CT: Yale University Press, 1977, http://asiasociety.org/lifestyle/food-recipes/food/meats/food-chinese-culture.
每周個人功課 (Due next Wednesday before class on Week #2 – turn in a hard copy )
1. 根据第一周阅读资料(Wk 1.1-1.6)及英文文章，写出3个中文重点大意 (150字) – 手写或打字都可以。
Group Assignment for Week #1 (請坐在一起):
小組1. Hunter Bennett | Monica Williams | Travis Dos Santos-Tam
小組2. Ada Yu | Amanda Nicol | Taylor Wong
小組3. Phillip Brenfleck | Alexi Wun
小組4. Maxwell Heston | Belinda Yu
小組5. Bo Turek | Emily Chen | Brandon Foster
小組6. Yvonne Louie | Travis Stull | Lev Nachman
1. 介紹 Chinese4u.edublogs.org 中文播课和這門三年級課程
a. 到 MandarinSpot.com 透过 Web Site Annotation 来看播课网页
c. 到 Expectations_Grading 看有關功課準備、課堂討論、作業與改正
c. 分組翻译: 1-1. 到 1-6. 每組各自翻譯一個句子。 (Post your translation of the assigned sentences as a group before class on Wed. Include the sentecnes in Chinese and names of your group teammates.)
1. (Be sure to post online under Week #1 Comments before TODAY’s class) 阅读1.1 到1.6 句子翻译
2. 讨论 K.C. Chang文章 – 列出有用的生词可以帮助表达作者的想法。
3. 同學分組：(Post a summary in Chinese of your assigned statement by Monday’s class.)
1-a. But people of different backgrounds eat very differently. The basic stuffs from which food is prepared; the ways in which it is preserved, cut up, cooked (if at all); the amount and variety at each meal; the tastes that are liked and disliked; the customs of serving food; the utensils; the beliefs about the food’s properties–these all vary.
1-b. We might say that different cultures have different food choices. (The word choices is used here not necessarily in an active sense, granting the possibility that some choices could be imposed rather than selected.) Why these choices? What determines them? These are among the first questions in any study of food habits.
1-c. Within the same culture, the food habits are not at all necessarily homogeneous…People of different social classes or occupations eat differently. People on festive occasions, in mourning, or on a daily routine eat again differently. Different religious sects have different eating codes. Men and women, in various stages of their lives, eat differently. Different individuals have different tastes. Some of these differences are ones of preference, but others may be downright prescribed.
1-d. Concerning food, the Chinese are not nationalistic to the point of resisting imports. In fact, foreign foodstuffs have been readily adopted since the dawn of history. Wheat and sheep and goats were possibly introduced from western Asia in prehistoric times, many fruits and vegetables came in from central Asia during the Han and the T’ang periods, and peanuts and sweet potatoes from coastal traders during the Ming period. . . . milk and dairy products, to this date, have not taken a prominent place in Chinese cuisine.
1-e. To prepare a balanced meal, it must have an appropriate amount of both rice or noodle product and meat and vegetables, and ingredients are readied along both tracks. Grains are cooked whole or as flour, making up the fan half of the meal in various forms: fan …, ping (“pancakes”), and noodles. Vegetables and meats are cut up and mixed in various ways into individual dishes to constitute the ts’ai half.
1-f. The overriding idea about food in China -in all likelihood an idea with solid, but as yet unrevealed, scientific backing-is that the kind and the amount of food one takes is intimately relevant to one’s health. Food not only affects health as a matter of general principle, the selection of the right food at any particular time must also be dependent upon one’s health condition at that time. Food, therefore, is also medicine.
Student Porject 1: (Wk#1-Wk#4)
1. Choose from one of the following topics:
a. Comment on the characterisitcs of Chinese food culture;
b. Compare and contrast three (or more) different regional Chinese dishes and their respective local flavors;
c. Describe various methods of cooking Chinese dishes, and contrast them with western methods of food preparation;
d. Research dish names in Chinese, choose 6 distinctive dishes to analyze on the formation and naming of these Chinese dishes;
e. Compare and contrast some of the differences in Chinese and Western food cultures (focus on one or more aspects: food preparation, banquet manners, dietary concepts, and others);
f. Provide a summary in Chinese of the English article, Food in Chinese Culture, adopted from K. C. Chang’s book;
g. Choose your own topic based on the readings and discussions related to Topic #1.
2. This project requires a written statement, an in-class oral report, and a recording/visual presentation:
a. Post online a brief introduction of your topic, including key points and a thesis statment (about 150 – 200 characters) – due Wk#4 Monday (2/6) before class.
b. Student in-class presentation (3 min.) – presented during Wk#4 (on Wed. and Fri.).
c. Final Voicethread Slide Presentation – include at least 3-min oral comments , spread out over 5 photo slides and 3 text slides that outline key points – due Wk#5 Monday (2/13) before class.