Food, Wine, and (Agri)culture Trip to China
Shirley Cheng, CHE
The history of China encompasses more than 5,000 years of intriguing and exquisite developments, events, and traditions. This culinary travel experience covers far more than food and wine; it unfolds the mystery of Chinese culture, gastronomy, and daily life.
The journey begins in Sichuan, the largest agricultural province in China, where students experience the province’s rich culinary heritage as they hand-pick, toast, and package their own tea leaves and visit restaurants resembling farmhouse kitchens. In Shanxi Province, students explore Xian, one of the ancient capitals of the world, and the Shanxi Museum, which boasts an exquisite collection of ancient culinary and artisan utensils. In Beijing, the capital of China, BPS students taste the northern regional style of Chinese cuisine, one that is very different from that of Sichuan. They savor delicious Beijing duck, tasty dumplings, mutton hot pot, and so much more.
The course aims to expose students to the multifaceted nature of China’s geography, culture, and cuisine. Just as students experience the Bamboo Mountain in Sichuan, the Terracotta Warriors in Xian, and the Great Wall in Beijing, they also encounter the many forms culinary culture takes in Chinese life. Students may eat street food for one meal and dine at an upscale restaurant for the next. Food, Wine, and (Agri)culture: China presents a truly memorable opportunity for students to immerse themselves in the intersections of ancient and modern culture that characterize contemporary Chinese society. Each day of the trip brings them to a new level of understanding of the Chinese way of life and the culinary culture that sustains it.