{"id":12373,"date":"2023-03-17T15:03:10","date_gmt":"2023-03-17T07:03:10","guid":{"rendered":"https:\/\/www.giect.ntnu.edu.tw\/?p=12373"},"modified":"2024-05-07T10:23:10","modified_gmt":"2024-05-07T02:23:10","slug":"20230530-1","status":"publish","type":"post","link":"https:\/\/www.giect.ntnu.edu.tw\/index.php\/en\/2023\/03\/17\/20230530-1\/","title":{"rendered":"\u3010Session \u2166\u30112023.05.30 A Window on French Food Culture &#8211; Dijon"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-background\" style=\"background-color:#fff3d3\">\uff0e<strong>Date:<\/strong>&nbsp;May. 30th, 2023 (Tue.) 18:30-20:00<br>\uff0e<strong>Venue:<\/strong> Room 413, 4th Floor&nbsp;BoAi Building,&nbsp;Heping Campus \u2161,&nbsp;Taiwan Normal UniversityRegistration<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-background\" style=\"background-color:#fff3d3\"><strong>\uff0e<a rel=\"noreferrer noopener\" href=\"https:\/\/forms.gle\/P8N64oWsPAjBiA7N6\" target=\"_blank\">Register now<\/a><\/strong><br>\uff0e<strong>Registration deadline: <\/strong>May. 29th, 2023 (Mon.) 12:00<br><br><\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-image is-style-rounded\"><figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.giect.ntnu.edu.tw\/wp-content\/uploads\/2023\/04\/A_academic_1120530CH.png\" alt=\"\" class=\"wp-image-12558\" width=\"198\" height=\"200\"\/><\/figure><\/div>\n\n\n\n<p class=\"has-background\" style=\"background-color:#ebecf1\"><strong>Speaker: Prof. Chien-Wen-Tsai, <strong>National Kaohsiung University<\/strong> <br><\/strong>Prof. Chien-Wen Tsai graduated from University Paris-III and now teaches at the Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism. Her research areas include professional French cuisine and wine, French gastronomy, French language teaching, and French linguistics. She is often invited to give public speeches on French cuisine and wine culture She devotes herself to the promotion of professional knowledge about French gastronomy and cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\uff0eDate:&nbsp;May. 30th, 2023 (Tue.) 18:30-20:00\uff0eVenue: R 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