Fall 2021  |  AAS 3361 Section 001: Asian Americans and Food (23035)

Instructor(s)
Class Component:
Lecture
Credits:
3 Credits
Grading Basis:
Student Option
Instructor Consent:
No Special Consent Required
Instruction Mode:
Partially Online
Meets With:
AMST 3361 Section 001
Times and Locations:
Regular Academic Session
 
09/07/2021 - 12/15/2021
Tue, Thu 04:40PM - 05:30PM
UMTC, East Bank
Burton Hall 125
 
09/07/2021 - 12/15/2021
UMTC, East Bank
UMN ONLINE-HYB
Enrollment Status:
Open (15 of 21 seats filled)
Also Offered:
Course Catalog Description:
Asian Americans have always been intimately connected to food practices and institutions in the American imagination. Food is the medium through which Asian American cultural difference--including their status as "perpetual foreigners" or their "model minority character"--are typically expressed and disseminated. Historically, Asian migration to the United States was fueled by labor needs particularly in the agricultural sector. In addition, Asian labor has been stereotypically linked to food service and preparation such as the ubiquitous Chinese take-out place and more recently, the sushi and Korean fusion joints. This course is an introduction to the interdisciplinary study of food to better understand the historical, social, and cultural aspects of Asian American food preparation, distribution and consumption. Students will investigate the politics and poetics of Asian American foodways by examining social habits, and rituals around food in restaurants, homes and other public venues. The course texts include ethnographic essays, fictional works, memoirs, magazines, and television shows.
Class Description:
Asian Americans have always been intimately connected to food practices and institutions in the American imagination. Food is the medium through which Asian American cultural difference, their status as "perpetual foreigners" and the "model minority character" are typically expressed and disseminated. Historically, Asian migration to the United States was fueled by labor needs particularly in the agricultural sector. In addition, Asian labor has been stereotypically linked to food service and preparation such as the ubiquitous Chinese take-out place and more recently, the sushi and Korean fusion joints. This course is an introduction to the interdisciplinary study of food to better understand the historical, social, and cultural aspects of Asian American food preparation, distribution and consumption. Students will investigate the politics and poetics of Asian American foodways by examining social habits, and rituals around food in restaurants, homes and other public venues. The course texts include ethnographic essays, fictional works, memoirs, magazines, and television shows.
Who Should Take This Class?:
Undergraduates
Learning Objectives:
Experiences of food are both universal and particular; for Asian Americans, the significance of food is determined by experiences related to immigration, racial identification, class, gender/sexuality, cultural loss or preservation, work and leisure, travel, community, and environment. The course will look at both the diverse range of Asian and Asian American foodways within the United States as well as how these many cultural practices influences how Asian Americans are thought of as transnational subjects and global citizens as well as racial minorities.
Grading:
Student Option
Exam Format:
Written Assignments, quizzes, and exams.
Class Format:
Lecture
Textbooks:
https://bookstores.umn.edu/course-lookup/23035/1219
Instructor Supplied Information Last Updated:
8 July 2019

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