One of the things that I feel is important in getting to know a culture is food. As far as food cultures go, China is a heavy hitter and we have been trying to get a good taste of this culture.

We started in Beijing with classic northern Han Chinese food and have been moving west adding Mongolian and Uighur flavors.  

I have here included a selection of our long meals that have been full of discussions, reflections, and good comradery. 

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    I am Mark Pitner, Assistant Professor of Asian History and instructor for the course HIS 1977, China East to West-Past to Present