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
Post corrected 2nd assignment (3 key points in one narrative + Vocabulary list + 6 sentences w/patterns) under Comments on Week#3 blog page.
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.) – talk about your key points, include examples to support your points – 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.
<font color=”blue”> Revisions follow in Week #5. </font>