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 Foodways Across Borders
In our five-week workshop, we will assess how foodways in East Asia have changed continuously through interactions among people across cultures and over time.
Registration deadline: Sunday, August 29, 2021
Left: The cast of Big Bang Theory eating Chinese takeout. | Right: McDonald's in Japan.
Foodways can be defined as culinary practices and eating habits, or described as what we eat, why we eat it, and what it means. In our five-week workshop, we will assess how foodways in East Asia have changed continuously through interactions among people across cultures and over time. In addition to required and recommended readings, you will each complete an individual research project on an aspect of East Asian foodways that pertains to your specific personal and academic interests.
Jennifer Jung-Kim is a lecturer at the UCLA International Institute and the UCLA Department of Asian Languages & Cultures. She received her Ph.D. in Korean History from UCLA. She currently teaches courses on the history and cultures of Korea and East Asia in the UCLA Department of Asian Languages and Cultures, the International and Area Studies program, the Honors Collegium program, and is affiliated with the Food Studies program. She was selected for the Distinguished Teaching Award in 2021. She is also actively involved in promoting K-12 education on Asia and is an advocate of active learning through Reacting to the Past pedagogy.
- video presentations
- mandatory online forum participation
- five live online Zoom discussions (Wednsdays 5-6pm Pacific Time)
- 3 Continuing Education Units (processing fee applicable)
- Certificate of Completion
- Online resources and materials
|1||9/1||Intersections of Chinese, Japanese, and Korean Cuisines|
|2||9/8||East Asia’s Adaptation of Western Foods|
|3||9/15||East Asian Food as Cultural Capital in America|
|4||9/22||Fast Foods across the Pacific|
|5||9/29||East Asian Foods in Media|
This program is sponsored by the USC U.S.-China Institute and the National Consortium for Teaching about Asia.
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