RLCL-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: 1
Average GPA: 2.98 (B)
Strict A Rate (No A-) : 8.30%
Average Withdrawal Rate: 0.00%
| Peter L Schmitthenner | 2024 | 41.6% | 33.3% | 16.7% | 8.3% | 0.0% | 0.0% | 2.98 | 1 |