This course will explore the important role of cooking and eating in
different cultures. We will focus on the current transformations of
the world food system, through processes of globalization, the growth
of new technologies, migration and fast food. The counter-movement for
localization and ‘slow food’ will also be explored. A good part of the
course will focus on the current transformations taking place in the
food systems of East Asia, particularly China. We will also conduct
some field projects here in Bloomington, including one that looks at
the ways foreign chefs have adapted their cooking to Hoosier tastes.
Expect to do some cooking and eating as well!