National Taiwan Normal University Course Outline
 Spring , 2024

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I.Course information
Serial No. 1296 Course Level Master
Course Code ETM0090 Chinese Course Name 歐洲飲品文化傳播
Course Name Cultural Diffusion of European Beverages
Department Graduate Institute of European Cultures and Tourism
Two/one semester 1 Req. / Sel. Sel.
Credits 3.0 Lecturing hours Lecture hours: 3
Prerequisite Course ◎1. This is a cross-level course and is available for junior and senior undergraduate students, master's students and PhD students. 2. If the listed course is a doctroal level course, it is only available for master's students and PhD students.
Comment
Course Description
Time / Location Wed. 7-9 Main R404
Curriculum Goals Corresponding to the Departmental Core Goal
1.　Deepen the understanding of the current European beverage culture. Master:
　1-1 To understand European multi-culture and its reality in depth
2.　Understand the relationship between European beverage industry and tourism. Master:
　2-1 To understand the theory and practice of European cultural tourism
3.　Explore the diversity of beverage culture development. Master:
　3-3 To have an international vision and cultivated personality

II. General Syllabus
Instructor(s) TSAI, Chien-Wen/ 蔡倩玟
Schedule

1. Introduction, European beverage distribution

2. Peace Memorial Day

3. Tea culture I

4. Tea culture II

5. Coffee Culture

6. Wine Culture I 

7. Wine Culture II

8. Mid-term report

9. Guest speaker (Wine Culture)

10. Champagne : marketing strategy

11. Wine tasting and pairing 

12. Drinking Cultures and Identity

13. Drink Tourism I

14. Drink Tourism II

15. Drink Tourism III

16. Final report
Instructional Approach
Methods Notes
Formal lecture 理論講述輔以歐洲相關實例
Group discussion 課程主題相關議題討論
Grading assessment
Methods Percentage Notes
Assignments 20 %  
Class discussion involvement 30 %  
Attendances 15 %  
Presentation 35 %  
Required and Recommended Texts/Readings with References

1. Fattacciu, I. (2020). Empire, Political Economy, and the Diffusion of Chocolate in the Atlantic World. New York-London : Routledge.

2. Guy, K. M. (2003). When Champagne became French. Baltimore : The John Hopkins University Press.

3. Harvey, M. & al. (2014). Wine and Identity. London Routledge.

4. McCants, A. E. C. (2008). Poor Consumers as Global Consumers: The Diffusion of Tea and Coffee Drinking in the Eighteenth Century. The Economic History Review, 61(S1), 172–200.

5. Stimson, G. & al. (2016). Drinking in context. Patterns, Interventions, and Partnership. New York-London : Routledge.

6. Peynaud, E. & Blouin J. (2010). 葡萄酒的風味。台北市：積木文化。

7.喬治・泰伯.(2007). 1976巴黎品酒會。台北市：時報出版。

8. 湯姆・斯丹迪奇.(2006) 歷史六瓶裝。台北市：聯經。

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