Page 57 - HKSYU Prospectus 2018-19

General Education

DESCRIPTION OF COURSES (GENERAL EDUCATION)

Area 1: Chinese Culture in the 21st Century

GEA 101 Food and Nutrition in Chinese Culture
1 Term; 3 Credits

This course introduces the efficacy and application of commonly used foods for health
enhancement. It aims to develop students’ understanding of the concepts of food nutrition and
their influence on health in traditional Chinese culture. Our ancestors, in the process of
searching for food, gradually recognized the tastes, functions, and health cares of certain
plants and animals. Food is not just a source of nutrients to sustain life, but also a natural

medicine. The Yellow Emperor’s Internal Classic Tai Su ( 黃帝內經太素 ) reads: “Hungry

people eat it as food, patients take it as medicine.” This statement reflects the concept of
“medicine and food homologous”. Upon completion of the course, students will have a good
understanding of Chinese medicine philosophy and its application to food nutrition.

This course also discusses the difference of food nutrition between Chinese medicine
and western medicine as a cross-cultural comparison. Students will experience Chinese food
culture and nutritional value from Chinese perspective through menu/dish design sessions
and field trips to Chinese restaurants and Chinese herbal markets.

GEA 102 Philosophical Kitchen
1 Term; 3 Credits

Dietary culture is a significant component of Chinese culture, reflecting the philosophical
thoughts and ethnic wisdom of ancient China. This course integrates philosophical thoughts
with dietary and cooking culture. Topics include: 1) Introduction to the concepts of qi ( 氣 ),
yin ( 陰 ) and yang ( 陽 ), wuxing ( 五行 ), zhonghe ( 中和 ), yuanrong ( 圓融 ), etc and a
discussion of the relationship among the concepts of wuxing, zhonghe, simplicity and “eat
what is in season” with diet and cooking; 2) an analysis of dietary customs in ancient times by
the radical of Shi ( 食 ) recorded in Shuowen Jiezi ( 說文解字 ); and 3) Introduction to the
characteristics of grains, vegetables and fruits written in Bencao Gangmu ( 本草綱目 ). The
contents cover different topics including seasoning, cooking techniques, cuisines of eight
regions, pastry, etc, allowing students to acquire the basic concepts of Chinese philosophy
and the knowledge of dietary culture in ancient China. The course also emphasizes cooking
practices. Thus, the lecturer will demonstrate cooking in order to enhance students’ life skills
and cultivate their interest in cooking. In addition, this course will nurture students’ interest in
nature, their adoption of zhonghe and simplicity as life attitudes, being environmentally
conscious of their diet as well as fostering their capacity to reflect on life through Chinese
philosophy.

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