Food Histories in East Asia
HIST 253
Fall 2015 not offered
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| 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. |
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| Credit: 1 |
Gen Ed Area Dept:
SBS HIST |
| Course Format: Seminar | Grading Mode: Graded |
| Level: UGRD |
Prerequisites: None |
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Fulfills a Requirement for: (CEAS-MN)(CEAS-Arcp/Hist) |
Major Readings:
Katarzyna J. Cwiertka, MODERN JAPANESE CUISINE: FOOD, POWER, AND NATIONAL IDENTITY
Katarzyna J. Cwiertka, CUISINE, COLONIALISM AND COLD WAR: FOOD IN TWENTIETH-CENTURY KOREA
Mark Swislocki, CULINARY NOSTALGIA: REGIONAL FOOD CULTURE AND THE URBAN EXPERIENCE IN SHANGHAI
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Examinations and Assignments:
1 Research Proposal; 1 Progress Report Paper; 1 Major Semester Paper, Presentations |
| Drop/Add Enrollment Requests | | | | | |
| Total Submitted Requests: 0 | 1st Ranked: 0 | 2nd Ranked: 0 | 3rd Ranked: 0 | 4th Ranked: 0 | Unranked: 0 |
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