HIS 1122 - Rice, Ramen and General Tso Chicken

Credits: 4
This is a social and cultural history of what, when, why, and how people eat in China from the sixth century BCE to 1800s. Structured chronologically, the course explores the connection between food and agriculture, politics, religion, health, technology, and so forth. On the one hand, we examine foodways in China as human adaptation, knowledge formation, technological development, cultural appropriation, and so forth. On the other hand, we will also discuss historical evolution of food and their impacts on individuals and societies. Students will read both Chinese classics (Analects of Confucius, Family Principles, Books of Rites, etc.) and popular anecdotal bij style writings on recipes, foodstuff, and foodways. The course includes the following units: (1) a general introduction of historical “Chinese” and “China” reflected in Chinese foods; (2) several prominent foods (rice, soybeans, tofu, sorghum, etc.) in different historical moments; and (3) changing cultural significances of food, cooking, and eating in and beyond China.

 
McDaniel Plan: International Non-Western; Textual Analysis