HIST-2394: Tofu to Tikka: Food in Asian History
Description: Exploration of the evolution and alterations of food and cuisines throughout Asian history. Examination of the economic, geographical, political, philosophical/religious, and social underpinnings of food in premodern Asian societies; influence of the Columbian Exchange of Asian and global cuisines; Euro-American imperialism’s impact on food and society in Asia and in the European and American metropoles; emergence of national cuisines in Asia; and Asian food in the post-colonial diaspora.
Pathways: 2 Critical Thinking Humanities, 11 Intercultural&Global Aware.
Course Hours: 3 credits
Sections Taught: 2
Average GPA: 3.07 (B+)
Strict A Rate (No A-) : 9.25%
Average Withdrawal Rate: 0.00%
| Helen M Schneider | 2022 | 12.5% | 75.0% | 12.6% | 0.0% | 0.0% | 0.0% | 3.02 | 1 |
| Peter L Schmitthenner | 2024 | 33.3% | 48.1% | 11.1% | 7.4% | 0.0% | 0.0% | 3.12 | 1 |