Professor of Chinese Studies
Miranda Brown is Professor of Chinese Studies in the Department of Asian Languages and Cultures at the University of Michigan, where she has taught since 2002. An amateur cook and the daughter of a southern Chinese immigrant, she takes her food and food history seriously. She is currently writing a book on the premodern history of dairy in China and challenging the idea of lactose intolerance as an Asian or non-white “condition.” In 2019, an essay from that project, “Mr. Song’s Cheeses, South China, 1368-1644,” will be published in Gastronomica. In the AY 2019-2020 year, she will be teaching ASIAN 351: Chinese Food in Crisis: Health, Ecology, and Identity in an Age of Globalization (Fall) and ASIAN 258: Food and Drink of Asia (Winter). You can also follow her food travels through China on Twitter at Miranda Brown@Dong_Muda.
