EAST ASIAN FOOD HISTORY

Credit Hours: 3 · Graduate

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. 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. Department Permission Required.