[SYLLABUS] History of Food in China

Michael Stanley-Baker

Michael is a post-doctoral fellow at the Max Planck Institute for the History of Science in Berlin, jointly appointed by the Berlin Center for the History of Knowledge. He graduated from University College London with a PhD in the History of Medicine, and also holds a clinical degree in Chinese medicine. Michael investigates therapeutic diversity in early medieval China (220-589 CE), and also serves as the treasurer for IASTAM, the International Association for the Study of Traditional Asian Medicine, the foremost practitioner/scholar organisation for studying medical traditions across Asia.

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.

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