The current Chinese diet is nothing like it was fifty years ago. Today, Western influence makes itself felt in the diets of a billion Chinese– evinced by the ubiquity of fast food chains like KFC in urban malls, the milk cartons and sugary drinks downed by school-age children, and pork and beef manufactured through industrial systems of food production. Critics charge that the Westernization of the Chinese diet has contributed to expanding waistlines, skyrocketing rates of diabetes, cardiovascular disease, and cancer. Experts also blame Westernized cuisine and food production for the destruction of the Chinese environment and the countryside. Food critics blast Westernization for the erosion of a venerable Chinese culinary tradition. But is any of this true? This course will evaluate the impact of dietary Westernization from an interdisciplinary perspective, considering its implications for health, environment, and national identity. All readings will be in English.

Course Requirements:

This class will require energetic participation in classroom discussions (20%); written responses to readings before class of around 500 words (25%); joint presentations on classroom readings of ten minutes (20%); minutes on classroom discussions (5%); a presentation of your proposal for the final project (10%); and a final research project, which may be undertaken collaboratively (20%).

Intended Audience:

Undergraduates in Asian Studies, Food and Sustainability, and International Studies