This seminar explores historical, cultural, and material aspects of Chinese food from the ancient period to the present. It examines the relationships between food and agriculture, politics, religion, identity, health, and gender. It also discusses the connections of food production and consumption processes within and beyond China. Finally, it explores the impacts of culinary decisions by consumers on the well-being of local communities and non-human actors. This course is organized so that students may better understand the important roles food has played in Chinese history, and the challenges and opportunities in our ongoing engagements with food.
- Teacher: Xiaofei Gao