Sweet, salty, and spicy Sichuan: the other side of Chinese cuisine - English 102 Composition Syllabus and Accompanying Materials

Abstract

This course introduces students to a fascinating culture and cuisine in Chengdu Province, China: Sichuan.Although most Americanized Chinese food is dominated by cultural influences from Canton and Shanghai, among a few others, in recent years the introduction of Sichuan cuisine has not only found its way in more North American restaurants than ever before, but it is the subject of many media texts including documentaries, memoirs, cookbooks, and even television series. Course content and assignments for students will assess their knowledge of Sichuan culture and all of their wonderful food traditions. By including such a curriculum module, the goal is to further enhance cross-cultural learning opportunities for students.