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.