Topics in Chinese Culture (in English translation)

CAS LC 286

Two topics are offered in Fall 2016. Students may take one or both for credit. Section A1: Food Culture of China. A study of Chinese food culture, including artistic and literary representations, history of agriculture, food preservation and preparation, medicinal uses, restaurant culture, and food as a commodity. Section B1: Introduction to Chinese Calligraphy. Students learn the history of the Chinese writing system and gain insights into the historical developments of Chinese calligraphy, and, through practice, gain basic knowledge and skills required for a Chinese calligrapher.

FALL 2016 Schedule

Section Instructor Location Schedule Notes
A1 CAS 427 MWF 9:00 am-10:00 am Class Full

FALL 2016 Schedule

Section Instructor Location Schedule Notes
B1 CAS 312 MWF 11:00 am-12:00 pm Class Full

Note: this course is also offered during Summer Term

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.