Intercultural Learning in Era of Internationalization-In Case of Taiwanese and Japanese Food Culture-

• Main Authors: Hsiu-ting Chien, 簡秀婷
• Other Authors: Chen-yuan Huang
• Format: Others
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/30063418975325137532

碩士 === 國立高雄第一科技大學 === 應用日語研究所 === 99 === Along with the daily progress of scientific technology and the coming of internationalization, people can quickly get worldwide information anywhere and anytime with borderless internet. Furthermore, thanks to developed transportation, we could also directly experience and understand exotic cultures around the world by overseas travelling. Therefore, communications between people, cultures as well as countries have increased daily. However, some inevitable friction and misunderstanding might happen during close interaction. Generally speaking, those problems result from different viewpoints of politics and economics. But after thorough study, it is found that the misunderstanding of language, value and custom are the key point. As a result, the understanding and learning of intercultural are very important with increasing and frequent communication in era of internationalization. It is a necessary course to understand culture from different points of view in language, religion, education, food, clothing, living, etc.... The purpose of this research is to perceive and understand intercultural by food which is the most essential and indispensable thing to our life. There are five chapters in this thesis. The prologue is to introduce topics, motives, purpose and methodology of this research as well as to study the structure of each chapter, previous research and characteristics of this research. In the first chapter, discusses issues related to the era of internationalization and the importance of intercultural learning and exploration of different cultures we see in daily life. In chapter two, to study etiquette (practice) of food culture between Japanese and Taiwanese for better understanding of each food culture. Then to propose and analyze the different food cultures by etiquette in diet. In chapter three, to study related food activity of the most typically traditional festival, Lunar New Year, in Japan and Taiwan. Then to explain and analyze all food material and cooking difference between Japan and Taiwan during Lunar New Year. Expect to learning intercultural through festival activity in Lunar New Year. In the last chapter, the conclusion and prospection are included. To make a summary and conclusion of this research and to propose the future topics and prospection.