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Culinary Scapes: Food and Race in Asian America
AMST 343
Spring 2007 not offered
Crosslisting: EAST 341

This course is a comparative study of narratives of food, nation and community in Asian American cultural production. Throughout the course, we will grapple with a series of questions to provide us with ways to understand how food is inextricably linked with race and ethnicity in Asian America. Why do people always think about Asian food when they think about Asians, and how do we understand the complicated question that seems to burn on everyone's lips, "Do Asians really eat dogs?" Because Asian American foodways feature in films, fiction and enthnographic studies, we will look at a range of different forms of cultural production as a way to explore how individual authors and communities define their ethnic/racial and gendered identities in a culinary context, and we will also look at ways that food provides different forms of sustenance--psychic, emotional, monetary to different communities and how that is thematized in cultural production. Readings in the course will be juxtaposed with theoretical work on the consumption and production of food.

Essential Capabilities: Writing
Credit: 1 Gen Ed Area Dept: HA AMST
Course Format: SeminarGrading Mode: Graded
Level: UGRD Prerequisites: None
Fulfills a Major Requirement for: None

Last Updated on MAY-23-2024
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