Food Cultures of Asia

Catalog description

Food Cultures of Asia explores cuisine as a window to the region's geography, history, and culture. Tracing the specific histories of certain Asian dishes, spices, and grains, we will not only learn about Asian cultures, but also develop an understanding of how people around the world relate to food, both as consumers and producers. Because of the diversity of cultures within Asia, and the increasing interaction of cultures across the globe leading to the emergence of novel forms of fusion cuisine, this course is well situated to fulfill not only the international cultures requirement, but also address the broader need of a well rounded education expected from a Bachelor of Arts degree. Through a comparative approach, we will reflect on our own food choices and think deeply about food's relationship with culture and identity. With readings drawn from historical records, scholarly essays, food memoirs, and popular books and podcasts on the science and culture of food habits in various Asian cultures, the course will provide insight into specific Asian societies, as well as a general awareness of food's role in cultural identity.