What is food for? This simple question invites us to ponder myriad ways that food connects to our lives, from cooking to eating, from spice to medicine, from the expression of the self to the mediation of social relationship. Not surprisingly, food constitutes a vital aspect of Asian culture that figures saliently both in Asia and beyond. Even without going to Asian, we may all have the experience of tasting sushi, General-Tso¿s chicken, or curry. This course probes the history of food in Asia, exploring both the rich culture of food within Asia and its fast spread to the rest of the world in recent past. Topics covered in this course include the techniques of cooking (we may try ourselves), the religious meanings of food, regional features, food trade, food and colonialism, food and national identity, and Asian food in America. In the end, the course seeks to use the study of dishes and drinks in Asia as a gateway to not just understand the fabric of Asian society but also illuminate our dietary habits and ways of living here and now. [No prior knowledge in Asian languages or history is required.] This course is the same as HIS 367, and course repeat rules will apply. Students should consult with their major department regarding any restrictions on their degree requirements.