Chinese Culinary Culture

Catalog description

An introduction to Chinese culture through the lens of food: its practices, histories, and meanings. Chinese culinary traditions are examined in how they reflect geography, migration, belief systems, local identity, and social values. Experiential activities such as hands-on cooking labs engage students in building practical culinary skills while developing an understanding of food as a cultural text that reveals a society's history, traditions, values, and beliefs. Key topics include cooking methods, dining etiquette, regional cuisines, food symbolism, festival foods, and contemporary food industries. This approach allows for exploration through the cultural values and traditions that shape Chinese food culture as well as develop essential cooking techniques and culinary skills. This course is taught in English. No prior knowledge of Chinese language or cooking experience is required. Offered: Spring.