HIST5516 Special Topics in Public History (Chinese Heritage): Food and Crop in China, 14th-21st Centuries

本課程探討中國傳統農作物與日常食物的生產與消費的歷史, 以五穀之一的大豆與醬油為主要的例子。從日常食物的角度探討近世中國的政治、經濟、社會與文化的變遷過程, 以及後工業時代農業文化遺產概念的形成。顯示傳統日常食物在塑造文化價值上的意義。

重點：

1. 中國農業傳統與其在近現代的價值與意義
2. “物”的歷史研究
3. 技術社會史的研究方法

課程安排:

1. 每課先由講師主講一小時. 再由5人一組的小組(共10組) 討論列出的相關史料 (約一小時, 每人約十分鐘). 最後由講師引導全體同學討論與總結
2. 除每週討論的相關文獻史料之外, 講師也列出另一參考書單, 其中部分書籍已保留在圖書館作短期借出, 以方便所有同學借閱
3. 第13課進行考試.試題到時提供。同學可攜帶筆記書本參與考試, 但不準帶電腦. (註: 不設補考, 除非因嚴重事故 (如入院)。即便補考, 也會扣30% 分數)

4. 課程考核: 按小組討論的表現、課程的參與程度、及最後筆試成績
5. 有關課程安排的疑問, 請直接與助教聯絡. 講師不會回答電郵.

1. 中國農業與食物傳統: 概論 (1.14)
2. 元明以來的農書與食譜    (1.21)
3. 食物與藥物: 傳統的醫食同源  (1.28)
4. 物的知識建構: 理論初探  (2.4)
5. 作物與食物的政治、社會與文化意義: 蔗糖的例子 (2.11)
6. 作物與食物: 大豆與中國飲食文化  (2.25)
7. 醬油日常化的歷史過程  (3.4)
8. 醬油的傳統工藝 (3.11)
9. 醬油的科技化與工業化 (3.18)
10. 近代中國農文化的危機   (3.25)
11. 食物與記憶: 文化遺產的建構  (4.1)
12. 全體同學討論: “大中華地區 (大陸, 台灣, 香港) 後現代農文化的危機” (4.8)
13. 期末考試  (4.15)

課堂參與10%

口頭與文字報告30%

期未考試  60%

1. 同學分為十組 (每組4-5人)。 每課先由講師主講一小時, 再由負責報告的小組分析討論指定論文, 最後由導師引導討論及總結 (分組導修在第2至第11 週, 共十週);
2. 第12週, 全體同學參與討論一共同主題,導師在3月初提供參考書目與討論主題, 每位同學按题撰寫一千字以內的閱讀報告, 導師按報告內容挑選部分同學作口頭報告, 並引導全體同學共同參與討論.

1. Anderson, E.N. “Traditional medical values of food”, The Food of China. New Haven: Yale University Press 1988: 229-261.
2. Bray, F.  . Biology and Biological Technology: Agriculture.  Science and Civilization in China  (Joseph Needham ed.) Vol. 6 part  II Cambridge University Press 1984.
3. Brulotte, R. & Giovine, M. eds, Edible Identities: Food as Cultural Heritage. Ashgate: 2014.
4. Chang, K.C. Food in Chinese Culture. Anthropological and Historical Perspectives. New Haven: Yale University Press 1977.
5. Dove, Michael, “The Agronomy of Memory and the Memory of Agronomy” in V. Nazarea ed, Situated Knowledge/Located Lives. University of Arizona Press 1999: 45-69
6. Fu, J., King, M., & Klein, J, Modern Chinese Foodways. Cambridge: MIT Press 2025.
7. Hobsbawn, E., “Introduction: inventing traditions”. The Invention of Traditions. Hobsbawn and T. Ranger eds. Cambridge University Press 1983.
8. Huang, H.T., Fermentations and Food Science. Science and Civilization in China (J. Needham ed.) 6: V. Cambridge University Press 2000.
9. Klein, J., “Heritagizing local cheese in China: opportunities , challenges and inequalities”, Foods and Foodways. 2018:16/1: 53-83.
10. Leung, Angela K.C. and Caldwell, M. eds., Moral Foods. The Construction of Nutrition and Health in Modern Asia. Honolulu: University of Hawaii Press, 2019. (E-book)
11. Leung, Angela KC & Stevens, Hallam eds., Crafting Everyday Food: Technology, Tradition, and Transformation in Modern East Asia . Honolulu: Hawaii University Press 2025 (E-book)
12. Mintz, Sidney. Sweetness and Power. The Place of Sugar in Modern History. Viking 1985.
13. Mintz,S. et al, eds., World of Soy. Singapore: University of Singapore Press 2015.
14. Oxfeld, E, “The moral significance of food in reform-era rural China”, in Jung, Klein & Caldwell eds, Ethical Eating in the Postsocialist and Socialist World. Berkeley: University of California Press, 2014.
15. Schmalzer, Sigrid. Red Revolution, Green Revolution. Scientific Farming in Socialist China. University of Chicago Press, 2016.
16. Swislocki, Mark, Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai.  Stanford University Press 2009.
17. 石聲漢 從齊民要術看中國古代的農業科學知識. 北京科學出版社1957
18. 黃應貴編 物與物質文化 台北: 中央研院院民族學研究所2004
19. 范金民 明清江南商業的發展 南京大學出版社
20. 林漢明, 一豆一世界. 從大豆歷史、食品文化到現代經濟科研. 香港三聯書店 2023
21. 洪光住, 中國食品科技史稿. 北京: 中國商業出版社. 1985
22. 杜新豪 （編） , 播厥百谷. 中國作物史研究. 中國農業科學技術出版社. 2022.
23. 杜新豪 , 農桑本務: 明代中後期日用類書中的農學知識. 山東科學出版社
24. 台灣醬油誌 台北: 常常生活文創 2016
25. 蔣高明 鄉村振興: 選擇與實踐 北京: 中國科學技術出版社2019
26. 邱建生 鄉建手記- 一個鄉建工作者的實践與思考. 北京: 人民東方出版社2022

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