HIST 2045 A Material and Cultural History of Food in China (Spring: 3 )
This course studies historical continuity and changes of dietary traditions and culinary practices in China. We will examine how certain foods gave possibilities to and conditioned China's cultural formation and, in return, how food and ways of eating are culturally, socially, and politically constructed. The course's themes include food and religion in early China, food and Chinese medicine in the early medieval, food exchanges with central Asia, food and urbanization during the "Medieval Economic Revolution," the New World food in late imperial China, regional culinary and cultural diversities, and eating in globalized, modern China.
Instructor(s): Ling Zhang
Last Updated: 09-Feb-17