原住民生活世界的科學－醃苦花魚篇

Science in the Indigenous Life World: Salt Fish

傅麗玉(Li-Yu Fu)

《原住民教育季刊》 35期 (2004/08) Pp. 5-28

https://doi.org/10.6779/AEQ.200408.0005

摘要

醃苦花魚和醃肉是泰雅族非常重要的傳統文化食物，具備深遠的的文化意涵。醃製苦花魚與醃肉的技術更是泰雅族傳統的食物保存技術，其中涉及豐富的科學原理。苦花魚本身的生態與泰雅族生活世界的自然觀是合而爲一的。本單元係傳麗玉根據Kearney的世界觀轉換模式與學習環，發展而成一套以世界觀爲基礎的學習模式WOLF(World-view Oriented Learning Framework)，並以WOLF爲架構，以原住民傳統文化與生活經驗爲主要素材，以原住民傳統文化與生活經驗爲重心設計教材教法，完成一套25單元的科學學習活動。
本文以該套學習活動的一個單元－醃苦花魚爲例，首先討論以WOLF的學習模式與理論基礎，其次是醃苦花魚單元學習活動之研發方法與歷程，並以WOLF爲架構，說明整個醃苦花魚單元各步驟的主要學習概念、學習活動目標、分段能力指標與學習活動，最後說明學生對於本單元活動的反應。本單元透過文化的素材引導學生學習科學概念，包括：滲透壓、發酵反應以及苦花魚相關的生物與生態概念。
期望本文一方面可以提供教師們直接運用醃苦花魚單元教學流程於教學中；但別一方面，筆者更期望教師們能以本文所討論的WOLF學習模式理論基礎，更進一步以學校所在地的鄉土民俗童玩研發科學教材教法。

並列摘要

Researches have recognized in the traditional life of the Atayal world, there are fair examples of those scientific concepts presented in the physical science textbook used in schools. This article presents the salt fish unit, one of a series of science learning units developed under the framework WOLF (world-view oriented learning framework) and the theoretical base of WOLF in the Atayal cultural setting. Salt fish, called ”tmmanquleh” or ”siubowhanyuh” in Atayal language, is an Atayal traditional style food. The Atayals used rice and salt to make the food and preserve the fish. Through the learning activity students learn how to make ”tmmanquleh” and the related scientific concepts including osmotic pressure, fermentation, and the life mode of Varicorhinus barbatulus.
The series of science learning units have been tested in some junior high schools of indigenous tribal villages and mainstream population areas. Students' positive responses to the units reveal the units potentially can make cultural context and background off scientific concepts for the indigenous students. The unit is expected to illustrate the application of WOLF based on which science teachers can develop more units in science classrooms. Also, the units can provide teaching materials to enrich students' science learning experiences among mainstream population.