School of Languages and Cultures ChineseCollege of Liberal Arts

 

CHINESE LANGUAGE AND LITERATURE

Spring 2019 Course Offerings

普渡大学2019年春季中文课程

 

 

CHNS 101Y---Chinese Level I     TBA   
(4 credits; Distance course) 
Introduction to Mandarin Chinese. 

CHNS 102---Chinese Level II        TBA
(4 credits; five hrs/wk; M-F 10:30 or 11:30, TTh 11:30 only) 2 sections
Continued work on Mandarin Chinese (prerequisite: CHNS level I or equivalent).

 CHNS 202---Chinese Level IV      Alice Wang
(4 credits; five hrs/wk; M-F 10:30 or 11:30; TTh 11:30 only) 2 sections
Continued work on Mandarin Chinese (prerequisite: CHNS level III or equivalent). 

CHNS 280---Introduction to Topics in Chinese Culture and Civilization      Alice Wang
(4 credits; three hrs/week; TTh 9:00-10:15am)
Survey of Chinese civilization and culture. Focus of the course may vary with each semester. Readings are in English.

CHNS 285B---Chinese Calligraphy      Ai-jen Wann
(1 credit; T 3:30-5:20pm)
An introduction to the graceful art of writing Chinese characters. NO PRIOR EXPOSURE TO THE CHINESE LNAGUAGE WRITING SYSTEM ISASSUMED.

CHNS 302---Chinese Level VI      Zhengyu Tang
(3 credits; three hrs/wk; MWF 1:30pm)
Continued work on Mandarin Chinese (prerequisite: CHNS level V or equivalent) 

CHNS 341---Chinese Literature II: Traditional Chinese Literature        Alice Wang
(3 credits; TTh 1:30-2:45)
Survey of traditional Chinese literature. Focus on the course may vary with each semester. Readings are in Chinese.

CHNS 402---Chinese Level VIII     Alice Wang
(3 credits; TTh 1:30-2:45)
Continued work on Mandarin Chinese (prerequisite:CHNS level VII or equivalent).

CHNS 281B---Introduction to the Chinese Food Culture Part II       Ai-jen Wann
(3 credits; three hrs/wk TTh 12:00-1:15)
Introduction to the food culture of China. Part II will study Chinese gastronomy including the history, production and preparation of Chinese drinks and snacks. Discussions will also include the cltures of drinks ans snacks and their social functions in networking and profession. Chinese food industry outside of Chinese speaking regions will be discussed as well. Readings are in English. NO PRIOR EXPOSURE TO THE CHINESE LANGUAGE IS ASSUMED.

CHNS 330--- Introduction to Chinese Films      Hongjian Wang
(3 credits; three hrs/wk; MWF 1:30; screening: W 3:30-6:20)
This course surveys the development of modern Chinese cinema from its begining to the present. Films fro the mainland as well as Taiwan and Hong Kong will be esamined in-depth for thier aesthetic quality and techniques, and equally important, againts their socio-historical, political, economic and cultural contexts. The class is conducted in English. Films are all in Chinese with English subtitles. 

CHNS 594---Modern Chinese Theater      Hongjian Wang
(3 credits, three hrs/week; lecture: MW 2:30; screening: M3:30-6:20)
This course examines the development of modern Chinese theater since its emergence in the early twentiwth century. The class wll trace aeshetic transformation of this particular performing art in modern China and also explore the relationships between tradition and modernity, East and West, art and politics, artistic creation and market comsuption, etc. All plays screened are in Chinese while the reading assigments are in Chinese and English. 

LC 235H---East Asian Literature in Translation      Daniel Hsieh
(3 credits; TTh 10:30-11:45)
Reading and discussion of selected East Asian (China, Japan, Korea) poetry, prose, and drama. No knowledge of an Asian language required.

 

*All times are subject to change. The final schedule can be found on MyPurdue.

 

For more information, please contact Professor Daniel Hsieh (dhsieh@purdue.edu) , or Professor Hongjian Wang (wang2512@purdue.edu).   For information about the Chinese placement exam, faculty, class offerings etc., check out our homepage: http://www.cla.purdue.edu/slc/chinese/

Purdue University, West Lafayette, IN 47907 (765) 494-4600

© 2018 Purdue University | An equal access/equal opportunity university | Copyright Complaints | Maintained by CLA

If you have trouble accessing this page because of a disability, please contact the College of Liberal Arts Webmaster.

Some content on this site may require the use of a special plug-in or application. Please visit our plug-ins page for links to download these applications.