[SYLLABUS] History of Food in China

HH2031 History of Food in China Syllabus

2nd year undergraduate course covers Chinese food from Yao to Mao, and into East and SE Asian Diaspora. Begins with session on critical terms, and full lesson on Bourdieu.

The “Food with Footnotes” assignment has students each bring in one food over the course of the semester, in teams of 3 or 4.  Students provide a brief presentation on the history of the food, and justify why it’s relevant to the topic for that week.  The entire class  samples the food  while listening to their argument.  Students provide a 6-item bibliography for the presentation, share research items online for others to use.

Students have been blogging, writing poetry and making videos about Chinese food.  Check it out here.

They also respond on Facebook to the weekly course content here.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.