* Syllabus
The course will begin with a methodological introduction, which will be followed by ten individual lectures focusing on food(s) of particular regional/ethnic areas of Asia (China, Taiwan, Vietnam, India, Japan, Korea, Indonesia, Tibet, the Uyghurs and the Mongols) and and will be concluded with two lectures on the topics of the globalization of Asian food. The lectures will be taught online by specialists on the respective regions.

To ensure comparability and to facilitate orientation for students, the area-specific letures will feature a unified structure, consisting of
1. General facts (Main food source and ways of food production, important and typical food items, customs and traditions connected to food)
2. A discussion of area- and culture-specific aspects of food depending on the lecturer’s choice and expertise.

Examination: The course will be concluded with an online test (multiple choice questions). Since this is an overview course, the questions will cover the extent of information provided in the lectures.

* Schedule

15.2. Introduction: Ute Wallenböck, Martin Tirala, Veronika Zikmundová

22.2. China (Kateřina Šamajová)

1.3. Vietnam (Markéta Lopatková/Barbora Nováková)

8.3. Japan (Jan Sýkora)

15.3. Korea (Miriam Löwensteinová)

22.3. India (Martin Hříbek)

29.3. Mongols (Veronika Zikmundová, Veronika Kapišovská)

5.4. Uyghurs (Mukkades Mukhtar)

12.4. Tibet (Ute Wallenböck, Daniel Berounský)

19.4. Indonesia (Michaela Budiman)

26.4. Taiwan (Denisa Hilbertová)

3.5. The Travels of Soy from Manchuria to the Soviet Union (Natalia Ryzhova)

10.5. Asian Food Fusion (Martin Tirala)