The Chinese University of Hong Kong Department of History Department of History
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HIST3406 飲食文化史

Semester 2 (2021-2022)

Lecture TimeTuesday 4:30pm - 6:15pm

VenueLSK 208

LanguageCantonese

Lecturer POON Shuk Wah ((852) 3943-1757 / swpoon@cuhk.edu.hk)

Teaching Assistant Law Yu Him, Henry (1155127705@link.cuhk.edu.hk)

Course Description

飲和食是人類生存的基本需要。然而,應該吃什麼、不能吃什麼、應該如何吃,卻又超越人類生存的基本需要,是一個文化塑造的過程,涉及政治、社會、宗教、族群、性別、身份認同等重要課題。本課程從全球史及地方史的研究角度,加上比較史的視角,探討我們如何塑造飲食文化,同時又如何被飲食文化所塑造。

 

 學習目標:

  1. 從歷史角度分析飲食文化的形成及變遷
  2. 通過了解相關的學術成果,反思日常飲食文化實踐背後的深層意義
  3. 習得生活史的研究方法及史料運用,進行學術研究
Syllabus

討論課題及閱讀材料:(暫定)

 

第一講:緒論

 

第二講:東西方飲食的發展脈絡(一)

  • Pilcher, Jeffrey M. Food in World History (New York: Routledge, 2006). 

 

第三講:東西方飲食的發展脈絡(二)

  • Anderson, E.N., The Food of China (New Haven: Yale University Press, 1988), pp.69-93 (Ch. 5 “Definitive Shaping of the Food System: Sung and the Conquest Dynasties)
  • Chang, K. C. ed. Food in Chinese Culture: Anthropological and Historical Perspectives (New Haven: Yale University Press, 1977), pp. 259-294.

.

第四講:飲食與政治(一)糧食控制與國族建構

  • Scott, James. “Agro-ecology of the Early State.” Against the Grain: A Deep History of the Earliest States (New Haven: Yale University Press, 2017), pp. 1-35; 37-67; 116-149. (Introduction, ch. 1, The Domestication of Fire, Plants, Animals, and . . . Us”; ch. 4, “Agro-ecology of the Early State”)
  • Ichijo, Atsuko &  Ronald Ranta. Food, National Identity and Nationalism From Everyday to Global Politics (New York: Palgrave Macmillan, 2016), pp. 85-106 (Ch. 5, “National Food in the International Context”)

第五講:飲食與政治(二)飲食與帝國主義  

  • Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food (New York: The Free Press, 2002), pp. 187-224 (ch. 8, “Feeding the Giant”)
  • Cwiertka, Katarzyna. Modern Japanese Cuisine: Food, Power and National Identity (London: Reaktion Books Ltd, 2006), pp. 7-12; 56-114 (Introduction; ch. 3, “Strengthening the Military”; ch. 4, “Reforming Home Meals”)

第六講:飲食與政治(三)冷戰與食物文化的變化 

  • Solt, George. “Not an Easy Road: Black Market Ramen and the U.S. Occupation.” In The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze (Berkeley: University of California Press, 2014), pp. 43-71.
  • Hopson, Nathan. “Ingrained Habits: The “Kitchen Cars” and the Transformation of Postwar Japanese Diet and Identity.” Food, Culture & Society, 23:5 (2020), pp. 589-607.
  • 劉志偉,〈國際農糧體制與國民飲食:戰後臺灣麵食的政治經濟學〉,《中國飲食文化》,期7:1(2011/ 01),頁1-59。

第七講:飲食、宗教與禮儀(一)食物禁忌

  • Harris, Marvin. “Mother Cow.” In Cows, Pigs, Wars and Witches: The Riddles of Culture (London: Hutchinson & Co., 1975), pp. 11–32. 
  • Poon, Shuk-wah. “Dogs and British Colonialism: The Contested Ban on Eating Dogs in Colonial Hong Kong.” Journal of Imperial and Commonwealth History (Volume 42, Issue 2, 2014), pp. 308-328.

 

第八講:飲食、宗教與禮儀(二)節日與儀式飲食 

  • LeCount, Lisa J. “Like Water for Chocolate: Feasting and Political Ritual among the Late Classic Maya at Xunantunich, Belize.” American Anthropologist 103(4), pp. 935-953.
  • Watson, James. “From the Common Pot: Feasting with Equals in Chinese Society.” In Village life in Hong Kong: Politics, Gender, and Ritual in the New Territories (Hong Kong: Chinese University Press, 2004), pp. 105-124.  
  • 胡家瑜:〈食物符碼與儀式行動:從賽夏社會關係的建構到時間連結的體現〉,《民俗曲藝》166 (2009.12),頁61-96。

 

第九講:飲食文化的「全球化」

  • Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food (New York: The Free Press, 2002), pp. 131-186 (Ch. 6, “The Edible Horizon”; ch. 7, “Challenging Evolution”)
  • Pilcher, Jeffrey M. Food in World History (New York: Routledge, 2006), pp. 51-86. (Ch. 6-9, “The Taste of Modernity”) 
  • Lozada, Eriberto P. Jr, “Globalized Childhood?: Kentucky Fried Chicken in Beijing.” In Feeding China’s Little Emperors: Food, Children, and Social Change (Stanford: Stanford University Press, 2000), pp.114-134. 

 

第十講:飲食文化的「在地化」

  • Watson, James. “McDonald’s in Hong Kong: Consumerism, Dietary Change, and the Rise of a Children’s Culture.” In James L. Watson, ed., Golden Arches East: McDonald’s in East Asia (Stanford, CA: Stanford University Press, 1997), pp. 77-109. 
  • Tam, Maria Siumi. “Eating Metropolitaneity: Hong Kong Identity in Yumcha.” The Australian Journal of Anthropology 8.3 (1997), pp. 291-306.
  • 陳玉箴:《台灣菜的文化史:食物消費中的國家體現》(台北:聯經出版事業股份有限公司,2020),頁241-296(第五章,〈族群、階級與飲食「傳統」的創造〉)。

 

第十一講:飲食健康(一)營養、食味與身份建構

  • Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food (New York: The Free Press, 2002), pp. 101-130.
  • Mitsuda, Tatsuya. “Snacking, Health, Modernity: Moralizing Confections in Japan, 1890–1930.” In Angela K.C. Leung & Melissa L. Caldwell, eds., Moral Foods: The Construction of Nutrition and Health in Modern Asia (Honolulu: University of Hawaii Press, 2019), pp. 150-172.

 

第十二講:飲食健康(二)素食與蔬食

  • Gregory, James. Of Victorians and Vegetarians: The Vegetarian Movement in Nineteenth-Century Britain (London: I.B. Tauris, 2007), pp. 151-173 (Ch. 6, “Class, Gender and the Vegetarians”)
  • Leung, Angela Ki Che. “To Build or to Transform Vegetarian China: Two Republican Projects.” In Angela K.C. Leung & Melissa L. Caldwell, eds., Moral Foods: The Construction of Nutrition and Health in Modern Asia (Honolulu: University of Hawaii Press, 2019), pp. 221-240.
  • Greenebaum, Jessica. “Veganism, Identity and the Quest for Authenticity.” Food Culture and Society: An International Journal of Multidisciplinary Research, vol. 15, no. 1 (March 2012), pp. 129-144.

第十三講:總結

Assessment & Assignments

課業要求 

 

課堂參與

10%

導修口頭報告及討論

15% (6%+3% x3) 

導修短論文   

15%  (中文: 下限1500字,上限2000字/ 英文: 下限800字,上限1200字)[不包括註釋及書目]

學期論文初稿

10%(中文: 2000字/ 英文: 1200字)

學期論文口頭報告

5%   (13/4,20/4)

學期論文定稿

45% (中文: 下限8,000,上限 12,000字/ 英文: 下限4,000,上限8,000字)[不包括註釋及書目]

作業提交日期

 

論文大綱

2月7日 (以電郵提交)

學期論文初稿

3月28日(以電郵提交)

導修短論文 

4月12日

學期論文定稿

4月29日

Tutorials

導修題目:

導修一:冷戰與食物文化的變化 (23/2) [第六講閱讀材料]

導修二:節日與儀式飲食  (2/3) [第八講閱讀材料]  

導修三:飲食文化的「在地化」(16/3) [第十講閱讀材料]

導修四:素食與蔬食 (23/3) [第十二講閱讀材料]

Honesty in Academic Work

Attention is drawn to University policy and regulations on honesty in academic work, and to the disciplinary guidelines and procedures applicable to breaches of such policy and regulations. Details may be found at http://www.cuhk.edu.hk/policy/academichonesty/.

With each assignment, students will be required to submit a signed declaration that they are aware of these policies, regulations, guidelines and procedures.

  • In the case of group projects, all members of the group should be asked to sign the declaration, each of whom is responsible and liable to disciplinary actions, irrespective of whether he/she has signed the declaration and whether he/she has contributed, directly or indirectly, to the problematic contents.
  • For assignments in the form of a computer-generated document that is principally text-based and submitted via VeriGuide, the statement, in the form of a receipt, will be issued by the system upon students’ uploading of the soft copy of the assignment.

Assignments without the properly signed declaration will not be graded by teachers.

Only the final version of the assignment should be submitted via VeriGuide.

The submission of a piece of work, or a part of a piece of work, for more than one purpose (e.g. to satisfy the requirements in two different courses) without declaration to this effect shall be regarded as having committed undeclared multiple submissions. It is common and acceptable to reuse a turn of phrase or a sentence or two from one’s own work; but wholesale reuse is problematic. In any case, agreement from the course teacher(s) concerned should be obtained prior to the submission of the piece of work.

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