A food safety factory shutdown has Americans hunting for baby formula. Readying themselves for a covid-19 lockdown, Chinese in Beijing emptied store shelves. Emerging from lockdown, some in Shanghai are visiting well-provisioned markets. U.S.-China agricultural trade is booming, but many are still being left hungry. Food security, sustainability and safety remain issues.
East Asian Food and Identity
This two-week course will look at the globalization and consumption of East Asian food.
Application deadline: Sunday, July 18, 2021
Food and foodways follow people as they move to new places. Diets change with changing work schedules and living standards. Changes in transportation and demand have changed how food is produced and distributed. In this online seminar, you’ll learn about the globalization and consumption of East Asian food. What do people eat and why? What is the place of food in family habits and rituals? Why do some dishes become spectacularly popular outside their homeland and others don’t?
This seminar includes:
- video presentations
- mandatory online forum participation
- one-hour long orientation via Zoom
- four live online Zoom discussions with an instructor (Mons/Thurs, 1-2:30pm Pacific Time).
- 3 Continuing Education Units (processing fee applicable)
- Certificate of Completion
- Online resources and materials
USC U.S.-China Institute
|Introduction & Orientation|
Plympton (former NY Times)
|The Fortune Cookie Chronicles: Chinese Food in America|
U.S. Department of Agriculture
|Changing Chinese Diets and World Markets|
The University of Kansas
|Japan’s Cuisines: Food, Place and Identity|
This program is sponsored by the USC U.S.-China Institute and the National Consortium for Teaching about Asia.
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