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Dafna Zur

13 results

  • CHINA 118

    Humanities Core: Everybody Eats: The Language, Culture, and Ethics of Food in East Asia (HUMCORE 22, JAPAN 118, KOREA 118)

    • winter

    3 units

    Many of us have grown up eating "Asian" at home, with friends, on special occasions, or even without full awareness that Asian is what we were eating. This course situates the three major culinary traditions of East Asia--China, Japan, and Korea--in the histories and civilizations of the region, using food as an introduction to their rich repertoires of literature, art, language, philosophy, religion, and culture. It also situates these seemingly timeless gastronomies within local and global flows, social change, and ethical frameworks. Specifically, we will explore the traditional elements of Korean court food, and the transformation of this cuisine as a consequence of the Korean War and South Korea¿s subsequent globalizing economy; the intersection of traditional Japanese food with past and contemporary identities; and the evolution of Chinese cuisine that accompanies shifting attitudes about the environment, health, and well-being. Questions we will ask ourselves during the quarter include, what is "Asian" about Asian cuisine? How has the language of food changed? Is eating, and talking about eating, a gendered experience? How have changing views of the self and community shifted the conversation around the ethics and ecology of meat consumption?

  • EALC 198

    Senior Colloquium

    • winter

    3 units

    Students research, write, and present a capstone essay or honors thesis. All EALC undergraduate majors must take this course, be it for the senior capstone essay or honors thesis.

  • EALC 200

    Directed Readings in Asian Languages

    • autumn
    • winter
    • spring
    • summer

    1 - 12 units

    For Chinese, Japanese, and Korean literature. Prerequisite: consent of instructor. (Staff)

  • HUMCORE 22

    Humanities Core: Everybody Eats: The Language, Culture, and Ethics of Food in East Asia (CHINA 118, JAPAN 118, KOREA 118)

    • winter

    3 units

    Many of us have grown up eating "Asian" at home, with friends, on special occasions, or even without full awareness that Asian is what we were eating. This course situates the three major culinary traditions of East Asia--China, Japan, and Korea--in the histories and civilizations of the region, using food as an introduction to their rich repertoires of literature, art, language, philosophy, religion, and culture. It also situates these seemingly timeless gastronomies within local and global flows, social change, and ethical frameworks. Specifically, we will explore the traditional elements of Korean court food, and the transformation of this cuisine as a consequence of the Korean War and South Korea¿s subsequent globalizing economy; the intersection of traditional Japanese food with past and contemporary identities; and the evolution of Chinese cuisine that accompanies shifting attitudes about the environment, health, and well-being. Questions we will ask ourselves during the quarter include, what is "Asian" about Asian cuisine? How has the language of food changed? Is eating, and talking about eating, a gendered experience? How have changing views of the self and community shifted the conversation around the ethics and ecology of meat consumption?

  • JAPAN 118

    Humanities Core: Everybody Eats: The Language, Culture, and Ethics of Food in East Asia (CHINA 118, HUMCORE 22, KOREA 118)

    • winter

    3 units

    Many of us have grown up eating "Asian" at home, with friends, on special occasions, or even without full awareness that Asian is what we were eating. This course situates the three major culinary traditions of East Asia--China, Japan, and Korea--in the histories and civilizations of the region, using food as an introduction to their rich repertoires of literature, art, language, philosophy, religion, and culture. It also situates these seemingly timeless gastronomies within local and global flows, social change, and ethical frameworks. Specifically, we will explore the traditional elements of Korean court food, and the transformation of this cuisine as a consequence of the Korean War and South Korea¿s subsequent globalizing economy; the intersection of traditional Japanese food with past and contemporary identities; and the evolution of Chinese cuisine that accompanies shifting attitudes about the environment, health, and well-being. Questions we will ask ourselves during the quarter include, what is "Asian" about Asian cuisine? How has the language of food changed? Is eating, and talking about eating, a gendered experience? How have changing views of the self and community shifted the conversation around the ethics and ecology of meat consumption?

  • KOREA 101N

    Kangnam Style: Korean Soft Power in the Global Economy

    • winter

    4 units

    For over a decade now, South Korea has established itself as a tireless generator of soft power, the popularity of its pop-culture spreading from Asia to the rest of the world. This class will look into the economic engine that moves this "cultural contents" industry, and will examine some of its expressions in the form of K-pop. Class meets in East Asia Library (Lathrop Library), Rm 338.

  • KOREA 118

    Humanities Core: Everybody Eats: The Language, Culture, and Ethics of Food in East Asia (CHINA 118, HUMCORE 22, JAPAN 118)

    • winter

    3 units

    Many of us have grown up eating "Asian" at home, with friends, on special occasions, or even without full awareness that Asian is what we were eating. This course situates the three major culinary traditions of East Asia--China, Japan, and Korea--in the histories and civilizations of the region, using food as an introduction to their rich repertoires of literature, art, language, philosophy, religion, and culture. It also situates these seemingly timeless gastronomies within local and global flows, social change, and ethical frameworks. Specifically, we will explore the traditional elements of Korean court food, and the transformation of this cuisine as a consequence of the Korean War and South Korea¿s subsequent globalizing economy; the intersection of traditional Japanese food with past and contemporary identities; and the evolution of Chinese cuisine that accompanies shifting attitudes about the environment, health, and well-being. Questions we will ask ourselves during the quarter include, what is "Asian" about Asian cuisine? How has the language of food changed? Is eating, and talking about eating, a gendered experience? How have changing views of the self and community shifted the conversation around the ethics and ecology of meat consumption?

  • KOREA 198C

    Senior Research (Capstone Essay)

    • autumn
    • winter
    • spring

    1 unit

    EALC students writing a Senior Capstone Essay who wish to conduct research with their adviser may enroll in this course for 1 unit, for 1 quarter.

  • KOREA 198H

    Senior Research (Honors Thesis)

    • autumn
    • winter
    • spring

    2 - 5 units

    EALC seniors or juniors pursuing honors research should sign up for this course under their faculty adviser for research credit.

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