CHN 4950: Food Culture of East Asia: Japan and China (2021-2022)

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The course explores Japanese and Chinese cultures through the lens of their food and eating etiquette. Students learn about the culture of Japan and China through the specific theme of Japanese and Chinese gastronomy--culinary history, historical and contemporary foodways, regional specialties, festivals and traditions, historical and contemporary tea masters and chefs, restaurant menus, and culinary arts. The content also addresses current events in the food industry and agribusiness, health and nutrition, dieting trends, the influx of fast food, and international and Western influences. In addition, students learn a "pinch" of Japanese and Chinese languages and a "taste" of literature to pique the curiosity of students new to the studies of Japan and China. May be repeated for credit 5 times.

Term CRN Credits Instructor(s) Days Time Dates Location Open
Spring 40949 5 Xu Bian
Tu,Th
12:50PM-2:50 PM
03/28-06/09
Demaray Hall 255
24 of 24 seats open
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Attributes: Upper-Division, WK Humanities
Grade Modes: (Default) Normal Grading
Note: Full Term