时间：3月29日（周三）上午10：00--11：30

主办方：香港树仁大学

主讲人：龚宗杰

复旦大学古籍整理研究所青年副研究员，复旦大学博士。主要从事明代文学、中国古代文章学研究，著有《明代文话研究》《明代戏曲中的词作研究》，整理有《稀见明人文话二十种》。

参与方式：

Zoom ID：966 7926 9501

时间：3月29日（周三）美中 下午3：30--5：00

主办方：哈佛大学费正清中国研究中心

主讲人：Ki Che Leung（Angela KC Leung）

本期主题：

Soy sauce as a super connector gained enormous power in the 19th and early 20th centuries:  It was made and offered to tighten bonds within lineages, strengthen native place relationships, and diplomatic ties. It symbolized communitarian and national solidarity, hospitality and pride. Such immense power imbued the condiment with significant economic value.

参与方式：

线下：

CGIS South, Tsai Auditorium (S010)

1730 Cambridge St

Cambridge, MA 02138 United States

线上注册参加：https://harvard.zoom.us/webinar/register/WN_uaNtmwT2SPiUyNxzpzF40w

时间：3月30日（周四）美中 晚7：20--8：20

主办方：PLE普林斯顿学习体验国际学校

上课”小老师“：美国或加拿大的中学生和高中学生

活动说明：

普林斯顿学习体验国际学校是一所在美国新泽西州教育部(NJDOE)注册的非营利性K-12学校，旨在帮助美国以及其他国家的青少年和成年人学习和发展高级技能。本项目基于学生-教学-学生模式。

参与方式：

请填写报名表

https://forms.gle/6jZcumRVeVfjasiY8

时间：3月28日~30日（连续3天）美中 下午3：30--5：00

主办方：哈佛大学费正清中国研究中心

主讲人：Ki Che Leung（Angela KC Leung）

Angela Ki Che Leung is Chair Professor of History, Joseph Needham-Philip Mao Professor in Chinese History, Science and Civilization at the Hong Kong Institute for the Humanities and Social Sciences, University of Hong Kong since 2011. After obtaining her doctoral degree at the Ecole des Hautes Etudes en Sciences Sociales, Paris, she became a researcher at the Academia Sinica, Taiwan, in 1982, and taught history at UCLA, National Taiwan University and the Chinese University of Hong Kong, and was elected Academician of the Academia Sinica in 2010.

讲座总览：

The lecture series examines the cultural and political meaning of soy sauce by tracing its long trajectory from an obscure elite condiment to a mundane, everyday food in the modern period. The condiment acquired in the process the unique power of forging shared identities – familial, communitarian, regional and national, becoming more recently a heritage food in different Chinese societies today.

本期主题：

Becoming an Everyday Food: Soy Sauce in the High Qing Period

The explosion of soy sauce’s popularity as an everyday food in China is explained in the context of the mid-eighteenth-century integration of Manchuria, which would become the world’s biggest soybean producer, into the Qing Empire at the zenith of its political power. The development changed urban landscapes, shaped everyday life and forged new urban identities.

参与方式：

线下：

CGIS South, Tsai Auditorium (S010)

1730 Cambridge St

Cambridge, MA 02138 United States

线上注册参加：https://harvard.zoom.us/webinar/register/WN_uaNtmwT2SPiUyNxzpzF40w