Course code:



I - Introductory

Class size limit:


Typically offered:


Rice is possibly the most important of all the grains that support human civilization. This course is devoted to understanding the origins of the grain and its cultivation, the social and economic impact of riziculture, the technical term for rice cultivation, in many of the parts of the world where it has been the foundation grain, and to sampling some of the myriad ways the grain is prepared. The primary goal is to learn about rice through readings, discussion, writing assignments, and preparation of rice-based dishes, in order to provide deep historical and cultural perspectives on the way rice has shaped civilizations around the world, but with a particular focus on Asia. The course will also foreground how historians go about their work using the historical work on rice to examine the questions of the use of evidence and argumentation as well as the conceptual underpinnings of that work. Class will also include hands on cooking and eating assignments designed to connect the scholarly work of the class with learning to cook and savor rice. Students will be evaluated on their mastery of readings, contributions to discussions, written work, and their engagement with cooking assignments.



Always visit the Registrar's Office for the official course catalog and schedules.