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522 Xiaomei Chen

This interview is with Xiaomei Chen, Distinguished Professor Emerita of Chinese Literature and Culture. She was appointed in 2003 and retired in 2021.Xiaomei’s research interests include…

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SITT 2021 - Building an Enjoyable and Engaging Online Mandarin Chinese Classroom

Jiao LiSuffice it to say that learning any language remotely is far from ideal. Students tend to divert their attention away from the PowerPoint slides or even doze off during the online ZOOM…

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485 Frederic Troy

An interview of Professor Emeritus Frederic A. Troy II by his colleague Joe P. Tupin in July, 2019

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DSC - John Callaway 02-05-2019 - Adaptive Management Forum

Welcome to the Adaptive Management Forum, February 5-6, 2019. Presented by the Delta Stewardship Council, Delta Science Council.

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347 Susan L. Mann and Don Price

Name: Susan L MannName: Don Price Date interviewed: 2/17/2011Date appointed: Mann 1980, PriceDate retired:Mann 2010Department: History In this conversation between, Emerita Professor Susan Mann and…

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Mary H. Fong

In this conversation, Emerita Professor Mary Fong discusses her career at the University of California at Davis, including important persons and events that shaped her interests and scholarship, how…

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Donald Gibbs

Name: Donald A. Gibbs Interviewer: Elizabeth Sherwin Date Interviewed: 1/24/2011 Date Appointed: 1976 Date Retired: 1995 Department: Asian languages In this conversation Emeritus Professor…

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Global Confucius Institute Day & Davis Chinese Film Festival Opening Ceremony: Opening Remarks

October 1, 2014

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Global Confucius Institute Day & Davis Chinese Film Festival Opening Ceremony: Panel

October 1, 2014

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Global Confucius Institute Day & Davis Chinese Film Festival Opening Ceremony: Reception

October 1, 2014

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Global Confucius Institute Day & Davis Chinese Film Festival Opening Ceremony: Full

October 1, 2014

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Confucius Lecture Series 2014: Origins of Chinese Food: Neolithic Innovations and Early Dynasties

E.N. Anderson Department of Anthropology University of California, Riverside Chinese food today is the product of thousands of years of development, involving, among other things, borrowing hundreds…

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The Art of Shimo: The New Eastern Mentality

Presented by the Confucius Institute at UC Davis.

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