ASIAN 361 - Humanities Topics in Chinese Studies
Fall 2018, Section 001 - Food in China
Instruction Mode: Section 001 is  In Person (see other Sections below)
Subject: Asian Studies (ASIAN)
Department: LSA Asian Languages & Cultures
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Requirements & Distribution:
Waitlist Capacity:
Advisory Prerequisites:
At least one prior course on China. Students are not permitted to elect the same topic twice.
May be elected twice 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 361 - Humanities Topics in Chinese Studies
Schedule Listing
001 (SEM)
 In Person
TuTh 10:00AM - 11:30AM

Textbooks/Other Materials

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Syllabi are available to current LSA students. IMPORTANT: These syllabi are provided to give students a general idea about the courses, as offered by LSA departments and programs in prior academic terms. The syllabi do not necessarily reflect the assignments, sequence of course materials, and/or course expectations that the faculty and departments/programs have for these same courses in the current and/or future terms.

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