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ASIAN 258: Welcome to Asian Food and Drink


Shellfish in Xiamen (SE China, Nov 2019)

Ever wonder why Asians put tapioca pearls in milk tea? The origins of sushi, tempura, or ramen? Or whether it’s disrespectful to Chinese people to order Orange Chicken?

If so, you’re in the right place.

Welcome to ASIAN 258. If this were a regular semester, I would be congratulating you on making it into the class. After all, most of you are graduating seniors; some of you have even been waiting years to take this introductory course. But to quote President Schlissel, this year is like no other. So I’ll skip the congratulations and cut to the chase. You won’t be watching a middle-aged woman deliver a PowerPoint twice a week or clicking for points with friends. Nor will you have an opportunity to crowd into a kitchen with me and the other members of the teaching team. Instead, we will have a different relationship, a virtual one. But never fear. I will spare you the looong pre-recorded lectures. Instead, I am going to reach you – much like a wellness guru – through the power of the written word. My blog: yes, the blog, delivered to your Inbox, twice a week for the rest of the term. If you want our relationship to continue indefinitely, you’ll have an option to subscribe to the blog at no additional cost.

Of course, this class will entail far more than Miranda Brown’s blog. Starting Friday, January 22, you’ll go to section in real time and meet your GSIs. You’ll play games, explore recipes, compete for bonus points, and make friends. In the process, you’ll come away with a deeper understanding of Asian food.

There will also be a slew of experiential activities this term. Twice a week, you’ll have a chance to cook Asian recipes with me and the Teaching Team -- on-line, of course. Some highlights: baklava, bubble tea, bulgogi, butter chicken, kimchi, kimchi pancakes, noodles, dumplings, mochi, sushi, and, of course, pad Thai. If there is something you’re burning to do, let me know. I also get excited when students teach other students their favorite dishes.

Uighur Naan in Zhangzhou, SE China (Nov 2019)

We will also have live-streamed sessions to teach you how to properly eat with your hands, pick up your maki with chopsticks, and offer a toast in Chinese.

Most of these will be in real time, to give you a chance to interact with the class informally, but there will be also some experiments that you can pursue on your own time, offline.

There will also be assignments. My assignments will be enticing invitations to learn. As such, they will be fun, engaging, creative, even a little crazy. You will have many opportunities to reflect on how my blogs, your discussion sections, and readings relate to your daily life. These assignments will assume a myriad of forms – and you’ll have choice as to where you put your effort. This is why we use GradeCraft: a software that allows you to tailor your course work to your interests and schedules. This term, you will have opportunities to post and respond in YellowDig, to blog about your meals, and reflect on your efforts to cook or master banquet etiquette. There will also be an opportunity to create your own Food-for-Thought Manifesto.

All of these activities will assist your journey through the world of Asian food. By the end of the term, you’ll have unraveled one of life’s great mysteries. That is, why is Asian food so darn yummy?

In other words, this is not just another class. ASIAN 258 will change your life and haunt you for the rest of your days.

After this term, you will never look at your food in the same way again, Asian or not. You’ll also have learned about a lot of food: food that you have never heard of, or tried. In the process, you’ll open up your palate, and hopefully, learn a few life skills about cooking and eating. Along the way, you will pick up a tremendous amount of knowledge about Asian culture and history – but in delectable bite-sized morsels and by watching plenty of the world’s funniest cooking videos.


How's this relevant? You'll see...


More practically, this class promises to help you become your best self. By best, I mean, your most polished and engaging self. Your assignments for the class will challenge you not only to demonstrate your mastery of Miranda Brown Thought, but also show that you can throw together a compelling and provocative argument: equal parts learned and titillating.

This class also offers a crash course in acquiring social and cultural capital. As you head off into your post-graduate life, you will discover the importance of relationships, and I mean not just romantic ones: colleagues, bosses, and clients. As you all know, it can be tough connecting with strangers. Most often, we don’t know exactly where to begin. Do you really want to ask a new client how he or she feels about the presidential election? Or about abortion, mask wearing, football? Obviously not. Even football is full of landmines.

Food is different, however. You can always count on it. As one savvy Ross student told me in the first iteration of this class in 2015, “Food is the safest way to connect with someone.” We all eat. And when we come together for a meal, we have in front of us a subject of common concern. That food will present you with an opportunity to demonstrate your smarts and cosmopolitan creds. In other words, you will come away from this class with a lot of cocktail talk.

Having introduced the broad goals of this class, let me answer a question that you must be burning to ask.

Who am I?

I am Miranda Brown, the wearer of many hats. Officially, I am the Arthur F. Thurnau Professor and Professor of Chinese Studies in the Department of Asian Languages and Cultures at the University of Michigan. I have managed to hold down this job, albeit at various ranks, since September 2002. For the purposes of this term, you just need to know three things. One: I am obsessed with food, and you are welcome to talk with me about any food or drink, anytime. Two: I am also the mommy of domineering five-year old Sofía, who will invade our food labs. Three, I am half Chinese, but one hundred percent Californian. This last fact will acquire increasing relevance as this course progresses. My mixed parentage drives the way I see food. And if I were to ever write my own manifesto, it would be that good food is rarely pure (more on that later).


Miranda Brown

This term, I am not alone. The ASIAN 258 Teaching Team includes four high-powered GSIs.

Raymond Dayi Hsu is a joint PhD student in ALC and Anthropology, working on popular religion and the indigenous people's movement in Taiwan. He loves hiking and backpack travelling (something also reflected in his research). This year, due to the pandemic, he decided to return to his native Taipei, a culinary paradise. He’s looking forward to the semester ahead!



Raymond Hsu

Hannah Mosiniak -- don’t worry about pronouncing or spelling her last name, abbreviate it as Mo – is a second year Master’s student studying Geospatial Data Science at SEAS. She went to OSU for undergrad (I know), where she majored in Chinese and International Studies. In high school she spent two months in China, living with host families, learning about Chinese food, and assisting in an after-school English program for kindergarteners. Her favorite things to make in the kitchen are desserts, and she’s terrible at following recipes as written (it has led to quite a few kitchen disasters but also some great discoveries). In October, she used a temporary (two weeks, the box said!) red dye on her hair for Halloween, but, as you’ll see in her picture, three months later, her hair has only faded to hot pink.

Hannah Mo

Yihui Sheng is a doctoral candidate in the Department of Asian Languages and Cultures. Her research focuses on theater and drama in early modern China, roughly, the early sixteenth to late eighteenth centuries.  A fun fact: her cooking skills have improved significantly since the COVID quarantine started.


Yihui Sheng

Diane Simunek is currently in a dual degree program, completing her MBA at Ross and her MS at the School of Environment and Sustainability. While she plans to work at the intersection of technology and sustainability, food will remain her number one hobby. Growing up in Seattle, Diane learned to love quality seafood, fresh produce, and a wide range of cuisines at a young age. Once old enough to stand at the stove, she developed a fondness for cooking and has used it as a creative outlet ever since. She’s always interested in a culinary adventure, and some of her favorite dishes to make are quiche, salmon, and various bread and pasta experiments. When not in the kitchen (and not during COVID), you can find Diane exploring new restaurants and writing up reviews as part of the Yelp Elite Squad.  



Diane Simunek


As this blog has gone on too long, we’ll stop here. I’ll lay out the major problems in studying Asian Food in our next blog, and highlight a pressing controversy: is it kosher to reduce the sugar or eliminate the nuts in recipes?

In the meantime, please scan the syllabus and explore our Canvas site. Have questions about course logistics? Go to the YellowDig Assignment in Canvas, click on it to register, and start posting your questions. I’ll be waiting.

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