焦桐《味道福爾摩莎‧飯之屬》篇章分析及其教學建議

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Title:	焦桐《味道福爾摩莎‧飯之屬》篇章分析及其教學建議 Discourse Analysis and Teaching Suggestions of Jiao Tong’s ” Taste of Formosa, The Category of Rice”
Authors:	姚婷齡
Contributors:	華語文教學碩士學位學程
Keywords:	焦桐味道福爾摩莎飲食散文篇章分析銜接連貫 Jiao Tong Taste of Formosa diet prose discourse analysis cohesion and coherence
Date:	2017
Issue Date:	2017-10-11 13:27:15 (UTC+8)
Abstract:	外籍學習者在奠定語法基礎後，需學習如何閱讀華語文章，以培養更高層次的語言能力。在各類散文中，飲食類的散文是貼近學習者生活的閱讀素材之一。本研究以焦桐《味道福爾摩莎》一書作為研究對象，實是因為焦桐以其自然流暢的文筆，書寫臺灣各類道地食物的風貌及特色。再者，在臺生活的外籍學習者普遍對臺灣飲食深感興趣，故筆者對焦桐《味道福爾摩莎．飯之屬》的九篇散文進行篇章分析，以五種篇章銜接手法（指稱、替代、省略、連接、詞彙銜接）探討篇章句段之間的銜接關係，以及論述使用這些手法對篇章的作用。接著，探討焦桐在篇章主題中連貫前後文意的手法，焦桐常以時間和空間的關聯詞語銜接篇章段群，連貫文意，兩者交錯運用，敘述個人的飲食經驗和感想，以及各店家餐點的特色及優缺點。在各個篇章主題中，還大量使用與米食相關的詞彙，這些豐富的日常飲食詞彙淺白通俗，對外籍學習者相當實用，可藉此逐步擴大詞彙量。本研究期望能呈現焦桐《味道福爾摩莎．飯之屬》篇章形式和內容特色，有系統地呈現飲食文學的真實語料，給予教學建議。 To a foreign student, reading Chinese articles is a next step having achieved a basic grammar foundation in order to improve proficiency on a new language. Among all, topics on food draws the closest relevance to one’s daily life. In this thesis,”Taste of Formosa” by author, Jiao Tong, has been picked to be the topic of research. The mastery of the author, with his natural and fluent flair pens the most authentic and salient features of Taiwan’s rich food culture is the prime reason behind the choice pick. In addition to this, it is common to find foreign students living in Taiwan having a keen interest in local gourmet. Hence, this thesis gives a chapter by chapter analysis of the nine proses found the ”Taste of Formosa, The Category of Rice”. Through the five chapter linkage methods namely, through referrals, options, omissions, linkage, cohesion in use of words, this thesis explores the inter-connectivity between chapters, complete with a discourse on the impact each method have on the linkage. Next, the research explores the skill of the author in using chapter topic to build contextual meaning throughout. It is common to find that the author uses time- and space-related words to restore connections between seemingly scattered paragraphs, or to bridge fragmented interpretations and sometimes, a traverse of both methods, to narrate his dietary experience and reflections, as well as on his critics both to restaurants and their specialities. A generous usage of rice dish food terms is observed when constructing subjec topic of each chapter. This affluent use of day-to-day food and beverage terms used by the masses prove useful to foreign students in their gradual expansion of language vocabulary. Through the Meal of section of his book ”Taste of Formosa, The Category of Rice” , this thesis seeks to present the chapter layouts and content distinctive of Jiao Tong, and how this author so systematically produce a literature on food using mere authentic food terms, as an alternative academic recommendation.
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