Food in Chinese Religion Workshop

Closed Workshop: By Invitation Only

This workshop brings together scholars working in a variety of fields to discuss the role of food in Chinese religion. “Food” includes both what people eat and what they feed to gods, ghosts and ancestors. All Chinese religious traditions and all time-periods will be open for discussion. We will talk about food itself, but also about cultural practices associated with food. The workshop will take as its starting point a series of terms: taboo, gluttony, heritage, pleasure, commensality, and other topics we will determine together before the workshop. Participants will give brief presentations on the terms, drawing on their own research, with the goal of stimulating discussion that leads to new insights. The overall purpose of this workshop is to expand and deepen the ways in which each of us thinks about the intersection of religion and food in China, past and present.

WORKSHOP PARTICPANTS

John Kieschnick (Stanford University)

Justin Ritzinger (University of Miami)

James Robson (Harvard University)

Zhiru Ng (Pomona College)

Adam Yuet Chau (University of Cambridge)

Yi (Allan) Ding (DePaul University)

Jacob Klein (SOAS, University of London)

Elizabeth Pérez (UC Santa Barbara)

Liu Shuman (Hong Kong Chinese University)