An on-campus course offered during the Winter or May term. May be offered for .5 course credits or as a co-curricular (0 credit). Counts toward satisfying the Extended Studies requirement.
| Distribution Area | Prerequisites | Credits |
|---|---|---|
| Variable |
May Term information
Yao Li184A: An Edible Course - Chinese Cuisines and Cultures
Course Time: TBD
Fees:
Prerequisites: None
Let's talk about FOOD. Since Shiji in 104 BCE, "Food counts most for people" has been in the vein of Chinese. While "Chinese takeout" is among the most popular food around the world, what an authentic Chinese dish looks like, what lies behind its name, and why it matters so much are usually downplayed, unconsciously or intentionally. If food is a mirror of culture and society, then Chinese food, especially the "Eight Major Cuisines of Chinese Dishes", is a kaleidoscope of China -- history, geography, religion, aesthetics, sociology -- you name it. The evolution of Chinese food culture also gives you a unique angle to observe how modernism changes everyday life. Moreover, the influence of Chinese food on its neighboring countries also adds depth to understanding East Asia. The concept of this course is to clarify the significance of the food culture in Chinese society, and to expand students' understanding of cultural diversity. We will explore Chinese food culture and the world behind it. There will be readings, discussions, documentaries and movies, visiting Chinese grocery stores, and of course, cooking (dumplings, Chinese pancakes, and "American Chinese dishes" like orange chicken).