2017 Spring/Summer: Chinese Food and Social Evolution
21 April ,2017
Date and Time
Date: 21 April 2017 – 19 May 2017 (every Friday)
Time: 7:00PM – 8:30PM (5 lessons in total)
Overview
This course is based on the evolution of Chinese History, discussing how political, economic, and social changes shaped the functions of food. The instructor will display certain artifacts to enhance students’ understanding of the topic.
Topic |
Date |
|
1. |
From Pre-historic Times to Shang Dynasty: Origins |
21 April (Friday) |
2. |
Zhou Dynasty and Han Dynasty: Foundation |
28 April (Friday) |
3. |
Southern and Northern alongside Sui and Tang Dynasties: Western Food |
5 May (Friday) |
4. |
Song and Yuan Dynasties: China and Foreign Nations |
19 May (Friday) |
5. |
Ming and Qing Dynasties: the End of an Empire |
26 May (Friday) |
*Upon completion of the course, students are invited to a restaurant to experience dining culture. As such an expense is NOT included in the tuition, it is not a compulsory activity.
Instructor
Mr. Francis Li
Fellow, Royal Asiatic Society of Britain & Ireland
Academic Director of Savantas Liberal Arts Academy
B.A. (Hons.) in Philosophy, Chinese University of Hong Kong
Venue
Room 5B, 5/F, Gaylord Commercial Building, 114-118 Lockhart Road, Hong Kong
Target
General public
Medium of Instruction
Cantonese
Tuition
The tuition fee is $400 for the entire course. In addition, there is a $200 deposit, which will be returned to students with an 80%+ attendance rate at the end of the program. The total of $600 will be used to reserve a place in the course.
SLAA is fully committed to making its courses accessible to students from all socio-economic backgrounds. Full or partial fee remission is available to students who require financial assistance. If you would like to apply for fee remission, please indicate accordingly on the application form.
Application
Please submit your registration here. Seats are limited on a first-come-first-served basis.
SLAA reserves the right to change or modify the contents of this course outline.