Course Schedule and Catalog
Course Schedule - Fall Semester 2025
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
MLSC 580 001 (CRN: 14809)
EAST ASIAN FOOD HISTORY
Long Title: EAST ASIAN FOOD HISTORY
Department: School of Continuing Studies
Instructor: Schoenberger, Kevin
Meeting: 6:00PM - 9:00PM T (25-AUG-2025 - 5-DEC-2025)
Part of Term: Full Term
Grade Mode: Standard Letter
Course Type: Seminar
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 3
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
Must be enrolled in one of the following Level(s):
Graduate
Section Max Enrollment: 0 (permission required) Department Permission Required
Section Enrolled: 7
Enrollment data as of: 20-APR-2025 8:29AM
Final Exam: GR Course-Dept Schedules Exam
Description: This subject introduces students to the traditional dietary cultures of China, Japan, and Korea as seen from perspectives of geography, climate, material and social technologies, religion, philosophy, economics, and politics. We will examine such practices as banquet etiquette, seasonal celebrations, tea ceremony, courtesan/entertainment culture, and traditional processing methods, like fermentation, stir fry, and distillation.