Food Practices and East Asian Religions

3.00 credits · Undergraduate

This course examines the practices and beliefs associated with food in five East Asian religious traditions: Buddhism, Confucianism, Daoism, 'folk' or 'popular' religion, and Shinto. It introduces religious prescriptions and prohibitions related to food cultivation, storage, distribution, preparation, and consumption. Topics include connections between food practices and hierarchy and the roles that food plays in creating and sustaining relationships such as those between humans, living and dead, and non-humans. (Format: Lecture 3 Hours) (Exclusion: RELG 2991 Food Practices and East Asian Religions)