Course Schedule and Catalog
Course Schedule - Fall Semester 2022
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.
COLL 171 001 (CRN: 14307)
CHINESE CULTURE THROUGH FOOD
Long Title: THE HETEROGENEITY OF CHINESE CULTURE THROUGH FOOD (BAKER)
Department: College Courses
Instructor: Zou, Raymond
Meeting: 7:00PM - 7:59PM W (22-AUG-2022 - 2-DEC-2022)
Part of Term: Full Term - No WL Purge
Grade Mode: Satisfactory/Unsatisfactory
Course Type: Lecture
Language of Instruction: Taught in English
Method of Instruction: Face to Face
Credit Hours: 1
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 19
Section Enrolled: 15
Waitlisted: 0 (Max 99)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 1-MAY-2024 5:07PM
Final Exam: No Final Exam
Final Exam Time:
8-DEC-2022
7:00PM - 10:00PM R
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.