Spice Encounters: When Europe encountered Asian Food 1500-1700
Eat you way around India, China and Japan through the eyes of Edward Terry and others. The Mongols in China and the Turkic conquerors of India initiated a fusion of cooking traditions still apparent today.
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This course examines cross-cultural food encounters in the Far East before 1700 CE through the lens of travel narratives, diplomatic accounts, and conquest records. Students will explore how conquerors, travellers, missionaries, and merchants described, adapted to, or transformed the food cultures they encountered. Through primary sources including travel accounts, court records, cookbooks, and letters, we will investigate the cultural negotiations surrounding food during periods of conquest, trade, and cultural exchange across Asia.
What will we cover?
The Mongol Court and Food Culture Transformation
The Homesick Emperor and Akbar's Culinary Synthesis and Cultural Integration
Early Portuguese and Spanish Encounters
Dutch and English Commercial Encounters
Why can’t we be more like Japan? The Jesuits and Japanese Culinary Culture
Matteo Ricci in China
What will I achieve? By the end of this course you should be able to...
Analyse travel narratives and diplomatic accounts as sources for understanding food culture in India, China and Japan
Evaluate how conquest and cultural contact transformed eating practices
Assess the role of food in cultural adaptation, resistance, and identity formation
Interpret primary sources revealing East-West culinary encounters such as Edward Terry’s description of Indian food at the court of Jahangir (r. 1605-27)
What level is the course and do I need any particular skills?
The course is suitable for complete beginners or those with a curiosity about the topic. However, a good standard of reading, writing and speaking English is essential, as is a willingness to engage respectfully in any class debates/discussions.
How will I be taught, and will there be any work outside the class?
PowerPoint will be used to illustrate key points and we will be reading and discussing contemporary sources (in translation). You will be encouraged to share your thoughts and ideas in a relaxed and friendly environment. Occasionally reading outside the class will be encouraged with a worksheet to complete, but it is not obligatory.
Are there any other costs? Is there anything I need to bring?
There are no other expenses other than note-taking materials. You are not expected to purchase any reading material. All essential reading will be supplied and stored in Google Classroom for you to download. A course book listing weekly topics and ideas for reading will be provided at the beginning of the course.
We’re sorry. We don’t have a bio ready for the tutor of this class at the moment, but we’re working on it! Watch this space.
Please note: We reserve the right to change our tutors from those advertised. This happens rarely, but if it does, we are unable to refund fees due to this. Our tutors may have different teaching styles; however we guarantee a consistent quality of teaching in all our courses.
product
https://www.citylit.ac.uk/spice-encounters-when-europe-encountered-asian-food-1500-17002938833Spice Encounters: When Europe encountered Asian Food 1500-1700https://www.citylit.ac.uk/media/catalog/category/advanced-history-1024_1.jpg179179GBPInStock/Courses/Courses/Culture, history & humanities/Courses/Culture, history & humanities/History/Courses/Culture, history & humanities/History/Global & imperial history/Courses/Online courses228511771178121017311228511771178<p>Eat you way around India, China and Japan through the eyes of Edward Terry and others. The Mongols in China and the Turkic conquerors of India initiated a fusion of cooking traditions still apparent today.</p><p> </p>002938794Spice Encounters: When Europe encountered Asian Food 1500-1700179179https://www.citylit.ac.uk/media/catalog/category/advanced-history-1024_1.jpgInStockDaytimeTueOnlineAvailable courses5-10 weeksWeekday2026-04-28T00:00:00+00:00Apr 2026Culture, history & humanitiesHWH242179179Spice Encounters: When Europe encountered Asian Food 1500-1700143116179Vanessa Kingspice-encounters-when-europe-encountered-asian-food-1500-1700/hwh242-2526<p>Eat you way around India, China and Japan through the eyes of Edward Terry and others. The Mongols in China and the Turkic conquerors of India initiated a fusion of cooking traditions still apparent today.</p><p> </p>0000-Available|2026-04-28 00:00:00<p>This course examines cross-cultural food encounters in the Far East before 1700 CE through the lens of travel narratives, diplomatic accounts, and conquest records. Students will explore how conquerors, travellers, missionaries, and merchants described, adapted to, or transformed the food cultures they encountered. Through primary sources including travel accounts, court records, cookbooks, and letters, we will investigate the cultural negotiations surrounding food during periods of conquest, trade, and cultural exchange across Asia.</p><p>Eat you way around India, China and Japan through the eyes of Edward Terry and others. The Mongols in China and the Turkic conquerors of India initiated a fusion of cooking traditions still apparent today.</p><p> </p><ol><li>The Mongol Court and Food Culture Transformation </li><li>The Homesick Emperor and Akbar's Culinary Synthesis and Cultural Integration</li><li>Early Portuguese and Spanish Encounters </li><li>Dutch and English Commercial Encounters</li><li>Why can’t we be more like Japan? The Jesuits and Japanese Culinary Culture</li><li>Matteo Ricci in China </li></ol><ul><li>Analyse travel narratives and diplomatic accounts as sources for understanding food culture in India, China and Japan</li><li>Evaluate how conquest and cultural contact transformed eating practices</li><li>Assess the role of food in cultural adaptation, resistance, and identity formation</li><li>Interpret primary sources revealing East-West culinary encounters such as Edward Terry’s description of Indian food at the court of Jahangir (r. 1605-27)</li></ul><p>The course is suitable for complete beginners or those with a curiosity about the topic. However, a good standard of reading, writing and speaking English is essential, as is a willingness to engage respectfully in any class debates/discussions. </p><p>PowerPoint will be used to illustrate key points and we will be reading and discussing contemporary sources (in translation). You will be encouraged to share your thoughts and ideas in a relaxed and friendly environment. Occasionally reading outside the class will be encouraged with a worksheet to complete, but it is not obligatory. </p><p>There are no other expenses other than note-taking materials. You are not expected to purchase any reading material. All essential reading will be supplied and stored in Google Classroom for you to download. A course book listing weekly topics and ideas for reading will be provided at the beginning of the course.</p>.HistoryGlobal & imperial historyvirtual143179116HWH242NONETue28/04/26 - 02/06/2610:00 - 12:0010:0012:006 sessions (over 6 weeks)65-10 weeksDaytimeWeekdayOnlineOnlineVanessa KingAvailable courses2026-04-28T00:00:00+00:00Apr 2026Culture, history & humanities179179Spice Encounters: When Europe encountered Asian Food 1500-1700spice-encounters-when-europe-encountered-asian-food-1500-1700/hwh242-2526<p>Eat you way around India, China and Japan through the eyes of Edward Terry and others. The Mongols in China and the Turkic conquerors of India initiated a fusion of cooking traditions still apparent today.</p><p> </p>0000-Available|2026-04-28 00:00:00<p>This course examines cross-cultural food encounters in the Far East before 1700 CE through the lens of travel narratives, diplomatic accounts, and conquest records. Students will explore how conquerors, travellers, missionaries, and merchants described, adapted to, or transformed the food cultures they encountered. Through primary sources including travel accounts, court records, cookbooks, and letters, we will investigate the cultural negotiations surrounding food during periods of conquest, trade, and cultural exchange across Asia.</p><p>Eat you way around India, China and Japan through the eyes of Edward Terry and others. The Mongols in China and the Turkic conquerors of India initiated a fusion of cooking traditions still apparent today.</p><p> </p><ol><li>The Mongol Court and Food Culture Transformation </li><li>The Homesick Emperor and Akbar's Culinary Synthesis and Cultural Integration</li><li>Early Portuguese and Spanish Encounters </li><li>Dutch and English Commercial Encounters</li><li>Why can’t we be more like Japan? The Jesuits and Japanese Culinary Culture</li><li>Matteo Ricci in China </li></ol><ul><li>Analyse travel narratives and diplomatic accounts as sources for understanding food culture in India, China and Japan</li><li>Evaluate how conquest and cultural contact transformed eating practices</li><li>Assess the role of food in cultural adaptation, resistance, and identity formation</li><li>Interpret primary sources revealing East-West culinary encounters such as Edward Terry’s description of Indian food at the court of Jahangir (r. 1605-27)</li></ul><p>The course is suitable for complete beginners or those with a curiosity about the topic. However, a good standard of reading, writing and speaking English is essential, as is a willingness to engage respectfully in any class debates/discussions. </p><p>PowerPoint will be used to illustrate key points and we will be reading and discussing contemporary sources (in translation). You will be encouraged to share your thoughts and ideas in a relaxed and friendly environment. Occasionally reading outside the class will be encouraged with a worksheet to complete, but it is not obligatory. </p><p>There are no other expenses other than note-taking materials. You are not expected to purchase any reading material. All essential reading will be supplied and stored in Google Classroom for you to download. A course book listing weekly topics and ideas for reading will be provided at the beginning of the course.</p>.HistoryGlobal & imperial historyconfigurable
12101178Global & imperial historyhttps://www.citylit.ac.uk/courses/humanities/history/world-history1/2/285/1177/1178/12101/Courses/Culture, history & humanities/History/Global & imperial history
