CHIN 086. Chinese Food Culture and Farming: Traditions and Transitions

(Cross-listed as LITR 086CG, ENVS 052)
While the challenging problem of feeding one fifth of the world’s population with only seven percent of the world’s arable land remains a priority in Chinese agricultural policy, extensive environmental degradation and innumerable food scandals have shifted the primary concern of food supply to issues of food safety, from quantity to quality. The class will focus on the challenges and successes of such a turn to a more ecologically friendly agricultural production and food processing industry. In addition, rapid changes in food preferences displace more traditional diets and redirect agricultural production, especially towards production of meat, bringing in foreign private equity firms like KKR and US food conglomerates like Tyson Foods. These changes also affect traditional regional food cultures. This interdisciplinary class (Environmental Studies, Economics, Sociology, Biology, humanities and Chinese Studies) will explore the following key topics:

From food security to food safety - the ecological turn in China’s agriculture
Organic farming in China - challenges and successes of state and private organic farm initiatives
Ministry plans and China’s new farmers
Regional food traditions
The role of restaurants in Chinese culture

Recommended: some knowledge of Chinese culture or language
Prerequisite: The course has no prerequisite; some knowledge of Chinese culture or language is preferred but not required.
Humanities
1 credit.
Eligible for ASIA, ENVS
Catalog chapter: Modern Languages and Literatures: Chinese

Department website: https://www.swarthmore.edu/chinese

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