- Course number
- ASIAN 135
- Subject
- ASIAN
- Level
- Undergraduate
- Term offered
- Spring 2026
Lecture, two and one half hours. Examination of Asian foodways from 19th century to present, looking at how Asian and Western foods have impacted each other as they cross borders. Offers insight into how political, economic, and cultural forces of globalization manifest themselves in everyday life. Focus is on East Asian cuisines, but students are encouraged to incorporate additional information on South and Southeast Asian cuisines. P/NP or letter grading.