New York University's Steinhardt School of Culture, Education and Human Development
Global Food Cultures
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Program Dates: January 3 - 16, 2010
Specific interests include: the defining communicative characteristics of Chinese cuisine, regionalism in Chinese food cultures, food ways as channels of international and inter cultural communication, the social role of food in Cultural China or the Chinese diaspora around the world, the globalization of Chinese food, the impact of globalized fast food culture on local food practices, the inter cultural diffusion of Chinese food, the localization of imported cuisines in Hong Kong, Hong Kong café cultures, media representation of Chinese food, food waste and its cultural significance in Chinese society, etc.
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