Course Schedule and Catalog

Long Title: THE HETEROGENEITY OF CHINESE CULTURE THROUGH FOOD (BAKER)

Department: College Courses

Grade Mode: Satisfactory/Unsatisfactory

Language of Instruction: Taught in English

Course Type: Lecture

Credit Hours: 1

Description: Chinese culture is one of the oldest and richest cultures with deep roots in agriculture, which is defined by regional differences in geography and climate. As such, Chinese cultural values are often expressed through food, often serving as symbols for good fortune or storytelling during Chinese holidays. These regional differences gave rise to many schools of Chinese cuisine that are each defined by unique regional characteristics. Traditionally, there are 8 Great Schools of Chinese Cuisine, but many more can be identified from China’s diverse geography and ethnic population. Similarly, Chinese culture represents a collection of many subcultures with regional definitions, including Chinese diasporic communities in America that have grown in recent years, presenting the opportunity to examine these subcultures from the lens of food. We therefore aim to answer the question: How do the schools of Chinese cuisine shape or represent their respective Chinese subcultures? Instruction will be provided in lecture, discussion, and demonstration formats. Knowledge will be evaluated with short written assignments, a map project, and a final project where you will design your own dish based on the 8 Great Schools of Chinese Cuisine.