Topics in Chinese Culture (in English translation)

CAS LC 286

Two topics are offered in Fall 2017. 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 2017 Schedule

Section Instructor Location Schedule Notes
A1 Chang CAS 208 MWF 9:05 am-9:55 am Class Full

FALL 2017 Schedule

Section Instructor Location Schedule Notes
B1 Chang CAS 228 MWF 10:10 am-11:00 am Class Full

SPRG 2018 Schedule

Section Instructor Location Schedule Notes
A1 Chang PSY B33 MWF 9:05 am-9:55 am

SPRG 2018 Schedule

Section Instructor Location Schedule Notes
B1 Chang CAS 222 MWF 8:00 am-8:50 am Class Full

SPRG 2018 Schedule

Section Instructor Location Schedule Notes
C1 Chang PSY B33 MWF 11:15 am-12:05 pm Class Full

Note: this course was 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.