[5/7 Guest Lecture] Stereotypes and Cultural Identity of Food

 [International Leadership Course 2025 spring]

《Stereotypes and Cultural Identity of Food》

 Wednesday, 7 May 2025 | 14:10–15:40, 405 DaYong Building.

Speaker: SHIH Wu-Ken 石武耕老師

– Literary & social science translator (Proust, Camus, Theroux)

– BA in Advertising from NCCU, MA in Journalism from NTU

– Teaches “Food Cultures” at Shih Chien University

Lecture Abstract:

• Food as a system of communication: concepts from Roland Barthes, Pierre Bourdieu, and John Urry

• Inventing the nationalities of food: gimbap, baklava, phở, and pad thai

• The imperial landscape of Chinese cuisine: the Eight Great Traditions

•  When ethnic foods become national dishes, with a hint of Orientalism: tikka masala and couscous.

Come join us for a deliciously critical look at how food, identity, and cultural imagination are intertwined — from the eyes of a translator who knows words and flavors alike.

Open to NCCU students and all curious food-thinkers. No registration needed. Seats are limited — arrive early!

【113-2傳播國際領袖課程-英語演講系列】

《Stereotypes and Cultural Identity of Food》

 2025年5月7日（週三）14:10–15:40，大勇樓405教室

講者：石武耕 老師

– 文學與社會科學領域專業譯者

– 譯有《索多瑪與蛾摩拉》《異鄉人》《深南之旅》

– 政大廣告系、台大新聞所畢，現任教於實踐大學「飲食文化」課程

演講重點搶先看：

• 食物作為一種溝通系統：探討 Roland Barthes、Pierre Bourdieu 與 John Urry 的理論概念

• 食物「國籍」的發明：以紫菜飯捲、巴克拉瓦、河粉與泰式炒河粉為例

• 中華料理的帝國地景：八大菜系的文化與政治意涵

• 當族裔料理成為「國民料理」，以及其中隱含的東方主義視角：以印度奶油雞與庫斯庫斯為例

美食其實不只好吃，它還承載了權力、文化想像與身分認同。讓我們一起用翻譯人的文化視角，看見食物背後的故事！

活動開放政大師生與對主題有興趣的朋友參加，無需報名，座位有限，歡迎提早入場～