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Lecturer(s)
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Janda Petr, Mgr.
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Kučera Ondřej, Mgr. Ph.D.
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Course content
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1st Parajazyková and nonverbal communication; haptika and proxémika 2nd Communications Group 3rd Dar and transfer 4th Food and dining 5th Cultural difficulties of communication - symbols, taboos, the truth 6th Social communication difficulties - the hierarchy of age, status, gender
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Learning activities and teaching methods
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Dialogic Lecture (Discussion, Dialog, Brainstorming), Work with Text (with Book, Textbook), Observation, Demonstration
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Learning outcomes
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The course deals with practical cultural, social and paralingvistickými (mimojazykovými) aspects of communication with persons of Chinese nationality, whether in the PRC, Taiwan, Hong Kong, Singapore or elsewhere in the world. The course is practical training of skills and model situations to help improve the orientation in future communication or conduct of business or other negotiations. Before the registration of this course is recommended to visit the course Semiotics of Chinese culture.
The course deals with practical cultural, social and paralingvistickými (mimojazykovými) aspects of communication with persons of Chinese nationality, whether in the PRC, Taiwan, Hong Kong, Singapore or elsewhere in the world. The course is practical training of skills and model situations to help improve the orientation in future communication or conduct of business or other negotiations.
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Prerequisites
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The course is designed for students II. Block bachelor study branch CHINESE PHILOLOGY.
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Assessment methods and criteria
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Student performance, Analysis of linguistic
Credits are awarded for attendance, presentation of short papers and participation in joint projects.
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Recommended literature
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BLOODWORTH, Dennis. Chinese Looking Glass. Penguin books, 1969..
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ČERNÝ, Jiří, HOLEŠ, Jan. Sémiotika. Praha: Portál, 2004. 363 s. ISBN 80-7178-832-5..
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Doubravová, Jarmila. (2002). Sémiotika v teorii a praxi. Praha.
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ECO, Umberto. Jméno růže. Přel. Zdeněk Frýbort. Praha: Odeon, 1985. 498 s..
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Eco, Umberto. Teorie sémiotiky. Praha: Arago 2009.
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HALVORSEN, Francine. The Food and Cooking of China. John Wiley and Sons, 1996. ISBN 0-471-11055-8..
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HARTZELL, Richard W. Harmony in Conflict: Active Adaptation to Life in Present Day Chinese Society. 4th ed. Taipei: Caves Books, 1993..
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