Amy Qian Liu and Miranda Brown are preparing a proposal for a co-taught class, "Chinese in the Kitchen." This class is intended to provide students with an immersive learning experience both inside of the traditional classroom and in the kitchen. Class content will focus on linguistic as well as cultural proficiency, with the goal of enabling students to develop the vocabulary necessary not only for cooking, but also describing regional cuisines and conducting themselves in business, family, and social settings -- in Chinese. Topics will range from the structure of the Chinese meal; the history of various staples (wheat, millet, rice); regional differences in cuisine; religious diversity within China; the role of food connoisseurship in Chinese culture.

During the colloquium, Amy and Miranda will introduce the design and aims of the course, and open a dialogue with faculty about the challenges. They also hope to solicit feedback and suggestions from the faculty.