This class will examine the past and present of Asian food and drink. It begins with an examination of the foods and drinks that have united various peoples both within Asia and across Eurasia, including tea, pancakes, flatbreads, dumplings, soy products, cheese, and noodles. It then moves to foods and drinks that have historically divided peoples along ethnic, class, and religious lines: dog meat, pork, beef, and MSG. The final part of the class will investigate foods that define people as members of national or ethnic groups: dim sum, curry, sushi, pad thai, and spring rolls. Class assignments encourage students to energetically execute the required readings to reconstruct the histories of various recipes. No prior knowledge of Asian history, language, or cooking required. All are welcome.

Course Requirements:

ASIAN 258 will use Gradecraft, which will allow a flexible structure to course assignments and give student choice over assignment type and form. Course assignments will include a mix of the following possibilities: active participation in discussion sections, collaborative food puzzles, food blogs, personal reflections on attempts to prepare Asian recipes and master banquet etiquette, and one collaborative research project.

Intended Audience:

Undergraduates

Class Format:

Two 90-minute lectures in addition to 1-hour discussion section weekly