HIST3406 飲食文化史

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

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.

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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

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]

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