Food is vital. Every language speaks about food.  This course offers an intellectual feast on the language of food and foodways in East Asia.  It introduces students to East Asian food cultures and heritages through the lens of language. Students will 1) learn about the foodways and dietary cultures of East Asian and their linguistic representations and cultural significance, 2) explore the forms and meanings of food names, food metaphors, taxonomies of diet and cooking, 3) understand the roles of food in embodied cognition, 4) reflect on the sociality of food and its sociopragmatics, the affective consequences of that experience, 5) analyze food-based lexical borrowing, cultural contacts, and national identity. Students will conduct hands-on research projects for experiential learning and develop oral and written communication skills. 

The asynchronous design allows you to learn at their own pace, conduct hands-on research projects for experiential learning and develop oral and written communication skills.