Food in Chinese History

(4 Credits)

The goal of this course is to examine Chinese society and culture through the lens of the consumption of food and to elucidate the central role played at different times by food in Chinese culture and its representations. We examine the role of food in Chinese social, cultural, economic, and political history, with an emphasis on the pre-modern period. Topics may include the relationship of health and diet; food in religious and ritual practice; gastronomy; consumption and the material culture of food, including food as gift; regional cuisines; restaurants and catering; vegetarianism; famine and cannibalism; imperial dining practices; food identity; and global notions about Chinese food. Prerequisite: Not open to first-semester students. Fulfillment: CORE SSPC/HPC or CORE IPC; GCS Elective Chinese History, Society, and Culture; Humanities Major Advanced course (18-19 Topic Courses).