Chinese cuisine is regarded as one of the richest culinary heritages in world history. Over the years, this rich heritage has been transplanted into different parts of the world, especially Southeast Asia, North America and Western Europe. This course will adopt a multi-disciplinary approach to examine the origin and evolution of food cultures in different parts of China. By examining the interactions of various political, economic, cultural, environmental and technological factors in the shaping of food culture in Chinese communities, the course will prepare students to analyse the Chinese food system and its global connections.