EAST ASIAN FOOD HISTORY

Credit Hours: 3 · Undergraduate Lower-Level

This subject introduces students to the traditional dietary cultures of China, Japan, and Korea as seen from perspectives of geography, climate, material and social technologies, religion, philosophy, economics, and politics. Topics include hunter-gathering, farming, pastoral, and industrial foodways, state formation and empire, ritual significance of hunting and food sacrifice, trade and foreign relations, traditional medicine, gift-giving and hosting, tourism, and “soft power.” We will examine such practices as banquet etiquette, seasonal celebrations, tea ceremony, courtesan/entertainment culture, and traditional processing methods, like fermentation, stir fry, and distillation. Mutually exclusive with FWIS 155 . Students cannot receive credit for ASIA 205 if they have previously taken FWIS 155 . Mutually Exclusive: Cannot register for ASIA 205 if student has credit for FWIS 155 / FWIS 255 .