Students examine historical themes for local and regional cuisines across Global Asia, including but not limited to Anglo-Indian, Arab, Bengali, Chinese, Himalayan, Goan, Punjabi, Japanese, Persian, Tamil, and Indo-Caribbean. Themes include religious rituals, indigenous foodways; colonialism, industrialization, labour, gender, class, migration, globalization, and media. Tutorials are in the Culinaria Kitchen Lab.
Same as FSTC54H3 and HISC54H3
Any 4.0 credits, including 0.5 credit at the A- or B-level from AFS, CLA, FST, GAS, HIS or WST courses