ASIAN 480 - Topics in Asian Studies
Section: 001 Food in China
Term: FA 2017
Subject: Asian Studies (ASIAN)
Department: LSA Asian Languages & Cultures
Credits:
3
Waitlist Capacity:
99
Repeatability:
May be elected four times for credit. May be elected more than once in the same term.
Primary Instructor:

This course delves into the history of twenty-five scrumptious dishes and delicious drinks from China, including: milk tea, spring rolls, pulled noodles, steamed buns, stewed mutton, and fried pancakes. Along the way, students investigate the role that invasions, trade, regionalism, and colonialism played in giving Chinese food its current shape and incomparable taste. Besides learning the history behind these dishes and drinks, students will have opportunities to get their hands dirty with food preparation.

Course Requirements:

Course requirements include: response papers twice a week (25%), active class participation (25%), one powerpoint presentation (10%), and a research project split between an initial group presentation of the project (15%) and the final co-authored paper (25%).

Intended Audience:

The class is open to students with exposure to Asian history. No experience with cooking required!

Class Format:

Two 90-minute meetings weekly

ASIAN 480 - Topics in Asian Studies
Schedule Listing
001 (SEM)
P
27761
Closed
0
 
-
TuTh 10:00AM - 11:30AM
002 (SEM)
P
30462
Open
10
 
-
M 6:00PM - 9:00PM
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