Center for Multi-cultural Studie

Abstract:

The food culture of Southeast Asia has its own characteristics influenced by the natural environment. At the same time, it has also changed historically due to cultural exchanges with India, China, Islam and the European continent. Diet is not only about satisfying appetite, it is also related to social etiquette, ethnic identity and religious beliefs. The handling and cooking of food, the choice of food utensils, and even the way of taking food will be affected by the cleanliness concept of each ethnic group. When different food cultures collide, in addition to the food culture of product innovation and mixing on one side, there is also the division and hierarchy of ethnic groups, cultures, and civilizations behind the food, as well as the power competition and sequence differences. conflict. What was the diet of ancient Southeast Asian societies? What changes did it undergo? How is contemporary South Asian society affected by globalization? The goals of this workshop and micro-credit courses are to allow students to have a preliminary understanding of South Asian food culture and historical evolution, to broaden students' international horizons, to understand the food taboos of East Asian society, to cultivate students to respect the essence of multiculturalism, to explore food culture exchanges and adaptations, and to increase the number of students creativity and cross-domain integration capabilities.

Speakers:

李麗美老師，金門縣南洋姐姐協會總幹事、金門縣新住民語文教支援人員

邱建平老師，高雄市高師大東南亞協會常務理事、高雄市移民文化教育服務協會理事

洪銘謙老師，國家立功大學台灣文學系兼任助理教授

鄭氏住宅搤老師，金門縣南洋姊妹協會理事長、金門縣新住民語文教學支援人員

熊仲卿老師，國家立功大學考古學院副教授、多元文化研究中心主任

蔣為文老師，國立成功大學台灣文學院教授、越南研究中心主任

劉家君老師，金門縣金城國中教師

釋祖道老師，國立成功大學多元文化研究中心博士後研究人員

蘇麗如老師，金門大學印尼語教師

Time: 2023/5/20 (08:00-17:00), 2023/5/21 (08:00-17:00)

Venue:Room 26302, 3F Hsiu-Chi Building, Kuang-Fu Camp,National Cheng Kung University