| Course Title: Topics in Asian History: 'A Taste of China: History of Food Culture and the Environment' |
| Start Date: 01/21/2020 End Date: 05/05/2020 |
| Term: Spring Semester 2020 |
| Description: This seminar explores historical, cultural, and environmental aspects of Chinese food. Topics include: the relationship between food and local, national identity; the connections of food production and consumption processes within and beyond China; the impacts of culinary decisions by consumers on the well-being of local farmers, workers, and non-human actors. |
| Distribution(s): I - Humanities , MP - Multicultural Perspectives , SI - Speaking-Intensive , TP - Topics Course |
| Academic Level Of Course: Undergraduate | Credits:4.00 |
| Faculty | Phone | Email address |
| Xiaofei Gao | xgao@mtholyoke.edu |
| Meeting Dates | Method | Meeting days | Meeting times | Building name | Room | Frequency |
| 01/21/2020 - 05/05/2020 | Seminar | Tuesday | 01:30PM - 04:20PM | CLAP - Clapp Laboratory | 327 | Weekly |
| Requisite Courses | ||
| Prereq: 8 credits in History. | Take previously | Required |
| Comments |
| Additional Comments |
| Course Tags | ||
| ASIAN0001 | ASIAN: Asian Studies minor | This course has been approved to count towards the Asian Studies minor. |
| EASIA0001 | EASIA: East Asian Studies major | This course has been approved to count towards the East Asian Studies major. |
| Cross-listed Sections |
| None |
| Course Availability | ||||
| Section status: Closed | Capacity: 015 | Enrollment: 16 | Available: 0 | Waitlist: 0 |
BOOK INFORMATION
| Book List | Required | Publisher Full Price |
| Title: China in World History Author: Ropp, Paul Copyright: 2010 Edition: Volume: ISBN: 0195381955 Publisher: Oxford University Press |
Recommended | 20.00 |
| Additional Book Comments |
| This is the complete book list for this class. |