HISTS17

What makes a "Chinese" meal? From dumplings in Shandong to chop suey in California, the meanings and flavors of “Chinese” food are hardly uniform. In this course, students explore-and taste their way through-the diverse ways of producing, preparing, and consuming "Chinese" foods. They focus especially on unique historical contexts and global patterns of migration, reflecting on what food and food culture might reveal about issues of authenticity, identity, gender, race, class, and memory. They consider these topics not only through textual and visual sources, but through oral interviews, hands-on cooking demonstrations, and taste tests.