Proposal to add experiential component to ASIAN 258: Food and Drink of Asia (WN 2018)
ASIAN 258 examines the past and present of foodways in Asia. It begins with an examination of the foods and drinks that have united peoples across Eurasia, including tea, pancakes, flatbreads, dumplings, soy products, cheese, and noodles. It then moves to foods and drinks that have historically divided peoples along ethnic, class, and religious lines: dog meat, pork, beef, and MSG. The final part of the class investigates foods that define people as members of national or ethnic groups: curry, sushi, pad thai, and spring rolls. Through a rigorous examination of the history of Asian cuisines, students acquire a better understanding not only of the different regions of Asia, but also the connections between various Asian cultures and the relationship between Asia and the larger world. The goals of the class are threefold ● To provide a holistic study of the historical, economic, and cultural connections between regions of Asia, on the one hand, and Asia and the world, on the other ● To provide students with a rudimentary understanding of food studies, an emerging field in cultural studies and historical scholarship. ● To give students an introduction to regions of Asia that are less well known, particularly Southeast Asia