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Food Histories in East Asia

HIST 253
Fall 2014
Section: 01  
Crosslisting: CEAS 275
Certificates: International Relations

The course broadly conceives East Asia as a geographical unit of inquiry and explores food and foodways in context to not only what people eat but also how people conceive food beyond a material object to fulfill their corporeal appetite. Scholars in different disciplines have employed food and foodways as a useful category of analysis and explored a variety of social and cultural dimensions in which people live and have lived. With a wide variety of readings in history, literature, and anthropology, the course will ask you to consider, for example, what roles food smells play for the construction of ethnic stereotypes, how the possession of particular food stuffs were conceived in relation to power, and what it means to go to restaurants where customers would pay for more than what they physically need such as services, decorations of plates, and atmosphere.
Credit: 1 Gen Ed Area Dept: SBS HIST
Course Format: SeminarGrading Mode: Graded
Level: UGRD Prerequisites: None
Fulfills a Major Requirement for: (CEAS-MN)(CEAS-Arcp/Hist)
Past Enrollment Probability: 90% or above

Last Updated on APR-16-2024
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