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==Final Paper==
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On this platform, instructors provide course material and students can contribute. If you want to participate with the right to edit in the platform, please read the [http://bou.de/u/wiki/Copyright Copyright Disclaimer, Legal Notice and Data Rights Information] first. Afterwards, if you agree to the Terms and Conditions, please [[uvu:Community_Portal#How_to_register_for_this_Wiki|register]] on this platform (German manual [[uvu:Community_Portal#German_Manual:_Wie_Sie_sich_auf_diesem_Wiki_registrieren|here]]). Here you can learn [https://bou.de/u/wiki/uvu:Community_Portal how to use this Wiki.] General information for students on [[uvu:Community_Portal#How_to_write_a_scholarly_paper|How to write a scholarly paper]]/thesis.
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===Jingzhou Fish Cake===
 
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====Introduction====
 
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In the culinary landscape of Jingchu (the ancient name for the Hubei region), Jingzhou Fish Cake is undoubtedly a bright pearl. Fish Cake is the most distinctive way to prepare fish. It resembles a cake in shape, yet its taste is extremely different. As a National Geographical Indication Product and a provincial-level Intangible Cultural Heritage item, it has conquered the taste buds of countless diners with its exquisite texture of "enjoying fish without seeing its form". Furthermore, with its profound folk status of "no banquet is complete without the Fish Cake", it has integrated into the daily life of local people, becoming a core symbol carrying the essence of Jingchu culinary culture. This delicacy, precipitated over thousands of years, is not only a perfect integration of ingredients and craftsmanship but also a vivid carrier of regional culture and historical memories. In 2009, the production technique of Jingzhou Fish Cake was successfully included in the second batch of the Provincial Intangible Cultural Heritage Representative Projects List of Hubei Province, marking the official recognition of its intangible cultural heritage value. In 2013, it also obtained the National Geographical Indication Product Protection Certification, further establishing its unique position in the national culinary culture and allowing this Jingchu flavor to go beyond the region and be known and loved by more people.
 
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====Historical Origin====
 
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Jingzhou, located in the hinterland of the Jianghan Plain, where the Yangtze River and the Han River converge, is covered with dense rivers and lakes, and has long been renowned as a "land of fish and rice". The advantageous natural environment has nurtured abundant aquatic resources and developed fish-centered culinary wisdom. Here, fish is not only a common ingredient on the dining table but also integrated into the blood of regional culture. The birth and development of Jingzhou Fish Cake is the concentrated embodiment of this culinary wisdom.
 
  
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A mythical legend has been passed down regarding the origin of Jingzhou Fish Cake. It is said that it has been created by Eying, the concubine of Emperor Shun, and widely popularized across the Jingchu region. According to verifiable historical records, it became the premier dish of the Chu royal court during the Spring and Autumn and Warring States Periods, and remained a royal delicacy even in the Qing Dynasty. It is said that after tasting Jingzhou Fish Cake, Emperor Qianlong blurted out in praise: "Tasting fish without seeing its flesh, what a delightful cake as fine as lily!" From the Chu Dynasty to the Qing Dynasty, Jingzhou Fish Cake endured through 17 dynasties in China and a history of more than 4,000 years. It has always held an important position in the realm of culinary culture, gradually evolving from an imperial delicacy into a folk food, and ranking as one of the most representative flavors of the Jingchu land.
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=Courses=
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====Craftsmanship====
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Fall Semester 2025
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The selection of ingredients is the foundation of making Fish Cake, and also the key factor that determines its quality. The preferred raw materials for Jingzhou Fish Cake are fresh grass carps or black carps weighing 7 to 8 jin, caught from the Yangtze River basin. These two types of fish are the top choice for their unique meat quality: large-sized grass carps and black carps have firm and plump flesh with moderate moisture content, almost no earthy taste, and are rich in collagen. After processing, their flesh can yield a delicate and springy texture.
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*(Please participate in the current <span style="color:red">'''surveys:'''</span> Learning for learners who use less AI https://wn8ae3qwafbc11zv.mikecrm.com/0ORq8JB, Student Life 2024 https://wn8ae3qwafbc11zv.mikecrm.com/CTrdOjm, EU https://wn8ae3qwafbc11zv.mikecrm.com/9gdWrQT, Learning for learners who use more AI https://wn8ae3qwafbc11zv.mikecrm.com/IG0IkOp)
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*1 THU 8-8:45, 8:55-9:40 406 [[Uebungen Deutsch für Anfaenger - 2025]] 基础德语练习(09231023.01) (双2-16,腾龙楼406教室) 24级
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*3 THU 19:00-19:45; 19:55-20:40; 20:50-21:35 [[Chinese Language and Culture - 2025]] 中国语言文化-25级MITA专硕, 3-16周[连续]，晚上1-3节, 腾龙楼613教室 (学委：找研办邓老师调课)
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*2 FRI 8-8:45, 8:55-9:40 501 [[Deutsch Multimedial 2 - 2025]] 德语视听说（二）(09231031.01)(1-16,腾龙楼501) 23级
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*1 (starting Oct 27) FRI 10-10:45, 10:55-11:40 406 [[Muendliches Deutsch 1 - 2025]] 德语口语（一）(09231017.01) (9-16,腾龙楼406教室) 24级
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*2 MOOC GXR09016.01 中外比较文学研究专题（智慧树网络课程）Special Topics in the Study of Chinese and Foreign Comparative Literature (Online courses)
  
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Besides the main ingredient of fish meat, the selection of supplementary ingredients is equally meticulous. To render the Fish Cake’s texture more moist and mellow, and avoid a dry taste, makers add an appropriate amount of lard or diced fatty pork. The mild richness of lard blends with the fresh fragrance of fish meat, enriching the Fish Cake’s flavor and enhancing its moistness. Egg white is also an indispensable ingredient; it boasts strong water retention and adhesive properties, which firmly bind the fish paste together, making the Fish Cake compact and less likely to crumble after shaping. In addition, proper amounts of starch, ginger, scallions and salt are added as seasonings. Starch further improves the Fish Cake’s shaping effect, while ginger and scallions effectively neutralize the fishy taste and heighten the overall fresh aroma of the dish.
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Spring Semester 2025
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*1 FRI 10-10:45, 10:55-11:40 403 BA22德语语言学导论 [[Einführung in die deutsche Linguistik, Frühl. 2025]] (09231008.01)(5-8,腾龙楼403教室)) Xie Wenxia 23级
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*1 FRI 10-10:45, 10:55-11:40  BA22德语语法 [[Deutsche Grammatik, Frühl. 2025]] (09231005.01)(1-4,至善楼204教室) Xie Wenxia 23级
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*2 MOOC GXR09016.01 中外比较文学研究专题（智慧树网络课程）Special Topics in the Study of Chinese and Foreign Comparative Literature (Online courses)
  
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Once all ingredients are prepared, the most crucial step in making Fish Cake begins — beating the fish paste. All the prepared ingredients are fully mixed and beaten continuously in one single direction until the fish paste becomes thick, cohesive, fluffy and elastic. Beating by hand not only prevents the fish flesh from being damaged by the high temperature of mechanical mixers, but also allows makers to precisely gauge the perfect consistency purely by touch.
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Summer Semester 2025
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After the fish paste is well beaten, it is ready for steaming. The paste is placed into a steamer and fully cooked; under the effect of high temperature, the oil melts, making the Fish Cake increasingly soft and tender. Forty minutes later, a layer of golden egg liquid is brushed over its surface, and the Fish Cake is steamed again. Through this process, the fish flesh is completely transformed, and the Fish Cake is finished. The final product is bright white in color, smooth in texture and elastic in taste, achieving the culinary wonder of "eating fish without tasting its fibrous form".
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*THU 8-8:45, 8:55-9:40 BA22翻译理论与实践 [[Theorie und Praxis der Übersetzung, Frühl. 2025]] (09231022.01)(1-16,至善楼204教室) 22级 Wang Zhuochen, 学委 Mia Xu Xuanlin, 教务办 Xiong Zhi
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====Folk Culture ====
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*THU 16:30-18:10 601 [Weeks 1-8: WED 8-8:45, 8:55-9:40 407] 中国文化概要 [[Overview of Chinese Culture, Spring 2025]] (09230030.01)(1-16,腾龙楼407教室) BA23级 Zhong Weiping （1st major foreign literature, 2nd English language)
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Jingzhou Fish Cake is a representative of Jingchu culinary culture. It embodies the culinary wisdom of "eating fish without seeing its flesh", integrates the ingredients and etiquette culture of the Chu region, and has become a hallmark of Jingchu delicacies. In Jingzhou, Jingzhou Fish Cake has long transcended the simple category of delicacy and integrated itself into the local folk culture, becoming an important carrier for people to express their emotions and convey blessings. With the development of the times, the craftsmanship of making Jingzhou Fish Cake has been constantly innovated, and its form has become increasingly exquisite. Nowadays, local people often match it with other ingredients when making Fish Cake to create a richer variety of dishes: Fish Cake is made from fish meat and fatty pork, and round meatballs are prepared with pork and Chinese yam. The meatballs are laid at the bottom of a bowl, the Fish Cake placed in the middle, and finally the top is covered with stir-fried pork tripe slices, kidney slices, agaric and shiitake mushrooms. This dish is a colorful and nutrient-rich "assorted meatballs", also known as Huagao by local people. This improved Fish Cake dish not only has a richer flavor, but also has become an indispensable first course at wedding feasts, funerals and all other ceremonial banquets in Jingzhou. Jingzhou Fish Cake has gone beyond a mere dietary habit and gradually accumulated into a distinctive local folk culture. Fish Cake is a homophone for Yu Gao in Chinese, implying the auspicious wish of "having surplus year after year and making steady progress step by step". For thousands of years in Jingzhou, Fish Cake has always been a must-have grand dish to entertain guests on festivals, weddings, funerals and joyous banquets, hence the local saying: "No banquet is complete without wine, and no feast is perfect without Fish Cake".  
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*FRI 12:45-14:15 中国语言文化 [[Chinese Language and Culture, Spring 2025]]（400010009）MTI24级专硕1-16周[连续]，腾龙楼613教室 Zhang Jiaxin 张嘉欣
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===References===
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*2 MOOC GXR09016.01 中外比较文学研究专题（智慧树网络课程）Special Topics in the Study of Chinese and Foreign Comparative Literature (Online courses)
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[1] Jingzhou Municipal Bureau of Commerce. Chuwei Jingzhou [Chu Cuisine of Jingzhou] [M]. Wuhan: Hubei Science and Technology Press, 2020.
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Fall Semester 2024
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*WED 10-10:45, 10:55-11:40 403 BA22德语语言学导论 [[Einführung in die deutsche Linguistik, Frühl. 2025]] (09231008.01)(5-8,腾龙楼403教室)) Xie Wenxia 23级
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*THU 10-10:45, 10:55-11:40  BA22德语语法 [[Deutsche Grammatik, Frühl. 2025]] (09231005.01)(1-4,至善楼204教室) Xie Wenxia 23级
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(Please participate in the current <span style="color:red">'''surveys:'''</span> Learning for learners who use less AI https://wn8ae3qwafbc11zv.mikecrm.com/0ORq8JB, Student Life 2024 https://wn8ae3qwafbc11zv.mikecrm.com/CTrdOjm, EU https://wn8ae3qwafbc11zv.mikecrm.com/9gdWrQT, Learning for learners who use more AI https://wn8ae3qwafbc11zv.mikecrm.com/IG0IkOp)
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*THU (10:00-10:45,10:55-11:40) 407 [[Mündliches Deutsch 1]] BA2023(3) (Xie Wenxia) 德语口语（一）| Oral German I, 周1-周8, Lehrmaterial wird vom Lehrer gestellt, 1 5.9., 2 12.9., 3 19.9., 4 26.9., 5 10.10., 6 17.10., 7 31.10.
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*THU (19:00-19:45,19:55-20:40,20:50-21:35) 至善楼105 [[Chinese Language and Culture 2024]] MA2 (23级笔译口译 Translation & Interpretation) 中国语言文化 , Textbook: Woesler 2024, 1 5.9., 2 12.9., 3 19.9., 4 26.9., 5 10.10., 6 17.10., 7 24.10., 8 31.10., 9 7.11., 10 14.11., 11 21.11., 12 28.11., 13 5.12., 14 12.12., 15 19.12., 16 26.12.
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*FRI (8:00-8:45,8:55-9:40) 403 [[Übungen Grundkurs Deutsch]] BA2023(3) (Xie Wenxia) 基础德语练习, 周2,4,6,8,10,12,14,16 (跟范妮老师), Lehrbuch: 《当代大学德语听说训练》audio, paper, 1 13.9., 2 27.9., 3 25.10., 4 8.11., 5 22.11., 6 6.12., 7 20.12.
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*FRI (10:00-10:45,10:55-11:40) 506 [[Deutsch Multimedial 2]], BA2022(2) (Wang Zhuochen) 德语视听说（二）, Lehrbuch: 《德语初级听力》pdf and audio, 1 6.9., 2 13.9., 3 20.9., 4 27.9., 5 11.10., 6 18.10., 7 25.10., 8 1.11., 9 8.11., 10 15.11., 11 22.11., 12 29.11., 13 6.12., 14 13.12., 15 20.12., 16 27.12.
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*Online 2 GXR09016.01 [[Topics in Chinese and Foreign Comparative Literature]]中外比较文学研究专题（智慧树网络课程） 人文社会科学类 全校 3 2 32 课时 2-12 0
  
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[2] Zhang, W. P. Essence of Jingchu Culinary Culture [M]. Wuhan: Hubei People's Publishing House, 2021.
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Summer Semester 2024
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*THU (8:00-9:30 s. 413) 9:45-11:15 s. 413 SIN II s. 413 MGR 文章写作 Praktyczna nauka języka chińskiego – '''kompozycja tekstu''' [[Text Comp 2024]] Sess1 Feb 29 8-9:30, Sess2 Feb 29 9:45-11:15, Sess3 Mar 21, 8:00-9:30, Sess4 Mar 21, 9:45-11:15, Sess5 Apr 4, 8:00-9:30, Sess6 Apr 4, 9:45-11:15, Sess7 Apr 11, 8:00-9:30, Sess8 Apr 11, 9:45-11:15, Sess9 Apr 18 8:00-9:30, Sess10 Apr 18, 9:45-11:15, Sess11 Apr 25 8:00-9:30, Sess 12 Apr 25, 9:45-11:15, Sess13 June 13 8:00-9:30, Sess14 June 13, 9:45-11:15, Sess15 MON Jun 17, 8:00-9:30, Sess16 MON Jun 17, 9:45-11:15, FinEx Jun 20, 8:00-9:30
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*THU 11:30-13:00 s. 401 (13:15 14:45 s. 413) SIN I MGR 中國文化 '''Kultura chińska''' [[Chin Cult 2024]] Sess1 Feb 29 11:30-13:00, Sess2 Feb 29 13:15-14:45, Sess3 Mar 21, 11:30-13:00, Sess4 Mar 21, 13:15-14:45, Sess5 Apr 4, 11:30-13:00, Sess6 Apr 4, 13:15-14:45, Sess7 Apr 11, 11:30-13:00, Sess8 Apr 11, 13:15-14:45, Sess9 Apr 18 11:30, Sess10 13:15-14:45, Sess11 Apr 25 11:30-13:00, Sess 12 Apr 25, 13:15-14:45, Sess13 June 13 11:30-13:00, Sess14 June 13, 13:15-14:45, Sess15 MON Jun 17, 11:30-13:00, Sess16 MON Jun 17, 13:15-14:45, FinEx Jun 20, 11:30-13:00
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*FRI (8:00-9:30 s. 400) 9:45-11:15 SIN III s. 424 中國文學-詩歌 Język chiński klasyczny – proza lub '''poezja''' [[Chin Poetry 2024]] s. 400/424 Sess1 Mar 1 8:00-9:30, Sess2 Mar 1 9:45-11:15,  Sess3 Mar 22, 8:00-9:30, Sess4 Mar 22, 9:45-11:15, Sess5 Apr 5, 8:00-9:30, Sess6 Apr 5, 9:45-11:15, Sess7 Apr 12 8:00-9:30, Sess 8 Apr 12, 9:45-11:15, Sess9 Apr 19, 8:00-9:30, Sess10 Apr 19, 9:45-11:15, Sess11 Apr 26 8:00-9:30, Sess 12 Apr 26, 9:45-11:15, Sess13 June 14 8:00-9:30, Sess14 June 14, 9:45-11:15, Sess15 TUE Jun 18, 8:00-9:30, Sess16 TUE Jun 18, 9:45-11:15, FinEx Jun 21, 8:00-9:45
  
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[3] Foreign Affairs Office of Hubei Provincial People's Government. Jingzhou Tourism 2018: Local Food of Jingzhou (EB/OL). (2015-07-09)[2025-12-29]. http://en.hubei.gov.cn/tourism_2018/cities_2018/jingzhou_tourism2018/food_jinghzou/201507/t20150709_1413875.shtml?show_loading=0&webview_progress_bar=1&push_animated=1&theme=light.
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Co-taught courses in China
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*WED 16:30-17:15 '''德语语法''' [[Germ Gramm 2024]] 30xBA2 22德 Wang Zhuochen (1-16,外国语学院大楼406教室09163042.011) S1 XS 28.2., S2 MW 6.3., S3 MW 13.3., S4 XS 20.3., S5 MW 27.3., S6 XS 3.4., S7 XS 10.4., S8 XS 17.4., S9 XS 24.4., S10 MW 8.5., S11 MW 15.5., S12 MW 22.5., S13 MW 29.5., S14 MW 5.6., S15 XS 12.6., Exam XS 19.6.
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*THU 8:00-9:40 '''翻译理论与实践''' [[Trans TP 2024]] BA3 21德 Callie (单1-15.外国语学院大楼401教室 09163071.01) (S1 OD 29.2., S2 MW 14.3., S3 MW 28.3., S4 OD 11.4., S5 OD 25.4., S6 MW 9.5., S7 MW 23.5., S8 MW 6.6.)
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*THU 8:00-9:40 '''德语语言学导论''' [[Germ Ling 2024]] BA3 21 Callie(双2-16.外国语学院大楼401教室 09163045.01) (S1 MW 7.3., S2 OD 21.3., S3 holiday 4.4., S4 OD 18.4., S5 OD 28.4. (make up for May 2), S6 MW 11.5., S7 MW 16.5., S8 MW 30.5., S9 OD 13.6.)
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*FRI 8:00-9:40 '''中国文化概要''' [[Cult Ov 1 2024]] 603 BA2 22笔译1 Huang Wenli Winnie (1-16, 外国语学院大楼603 09161319.02) (S1 OD 1.3., S2 MW 8.3., S3 MW 15.3., S4 OD 22.3., S5 MW 29.3., S6 OD 7.4. (instead of 5.4.), S7 OD 12.4., S8 OD 19.4., S9 OD 26.4., S10 OD 28.4., S11 MW 10.5., S12 MW 11.5. (make up for May 2), S13 MW 17.5., S14 MW 24.5., S15 MW 31.5., S16 MW 7.6., S17 OD 14.6.)
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*FRI 10:00-11:40 '''中国文化概要''' [[Cult Ov 2 2024]] 404 BA2 22笔译2 Yu Xinzhong (1-16, 外国语学院大楼404教室09161319.01) (S1 OD 1.3., S2 MW 8.3., S3 MW 15.3., S4 OD 22.3., S5 MW 29.3., S6 OD 7.4. (instead of 5.4.), S7 OD 12.4., S8 OD 19.4., S9 OD 26.4., S10 OD 28.4., S11 MW 10.5., S12 MW 11.5. (make up for May 2), S13 MW 17.5., S14 MW 24.5., S15 MW 31.5., S16 MW 7.6., S17 OD 14.6.)
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*Important conference dates: Changsha 29.3., 20.4., Poznan 20.-21.7.
  
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[4] Baidu Encyclopedia. Jingzhou Fish Cake (EB/OL). (Last updated: 2025-06-11)[Accessed: 2025-12-29]. https://baike.baidu.com/item/荆州鱼糕.
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*THU 9:45-11:15 MA2 sal. 401 (403 on additional dates: Nov 30 15:00-16:30, Dec 14 15:00-16:30) [[Practical Study of Chinese literature - text creation]] 文章写作 Praktyczna nauka jezyka chinskiego – kompozycja tekstu SIN m II 30+30, fall 2023, Adam Mickiewicz University, Poznan (this course currently moves to Teams)
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*THU 11:30-13:00 MA1 sal. 401 [[Chinese Culture]] 中國文化 Kultura chinska SIN-m I 30+30, fall 2023, Adam Mickiewicz University, Poznan (this course currently moves to Teams)
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*FRI 8:00-9:30 BA3 sal. 424 (426 on additional dates: Dec 1, 8, 15 13:15-14:45) [[Classical Chinese Poetry and Prose]] 中國文學-散文 Jezyk chinski klasyczny SIN-m I 30+30, fall 2023, Adam Mickiewicz University, Poznan (this course currently moves to Teams)
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*FRI 9:45-11:15 MA1 sal. 413 (424 on additional dates: Nov 30, Dec 7, Jan 18 8:00-9:30 413) [[Critical Review of Chinese Literature]] 中国文學反思 Krytyczny przeglad literatury chinskiej SIN m I (1) 30, fall 2023, Adam Mickiewicz University, Poznan (this course currently moves to Teams)
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* September 2023 [[Literatur-Übersetzung Chinesisch-Deutsch]] MA, 汉德文学翻译，研究生（4人），32学时, Hunan Normal University, Changsha
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* September 2023 [[Konversation Deutsch]] aktuelle Themen aus Gesellschaft und Kultur, BA, 德语口语，大二本科生（入门）（28人），16学时, Hunan Normal University, Changsha
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* May-June [[Chinese Culture 2023]], Adam Mickiewicz University, Poznan
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* Mon 18:30-21:10, Wed 19:00-21:40 [[Chinese Classics Translation Spring 2023]] 中華典籍外譯 MA, first session Tue 10-11:40 room 601
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* Mon 8:00-9:40, Wed 13:00-14:40, Fri 13:00-14:40 602, first session Fri 8-9:40 604 中国文化概要 [[Introduction to Chinese Culture Spring 2023]] BA, (1-16,外国语学院大楼604机房 09161319.02)(1-16, Room 604, School of Foreign Languages Building 09161319.02)
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* MOOC GXR09016.01 中外比较文学研究专题（智慧树网络课程）Special Topics in the Study of Chinese and Foreign Comparative Literature (Online courses)
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* Friday 19:00-20:40 [[Chinese Language and Culture Fall 2022]] 87 MA students (starts Sep 30), fall term 2022, with Ole Döring, Cord Eberspächer
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* Monday 14:30-16:10 [[Translation Theory ZH-DE 2022]] 29 BA students (starts Aug 29, weeks 1-16) 汉德翻译理论与实践 #腾讯会议：345-3281-9241, fall term 2022
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* Monday 14:30-16:10 [[Foundations of Chinese Cultures 2022]] 29 BA students 中国文化基础(09166202.01) (starts Feb 21, weeks 1-16, 外国语学院大楼605机房) 20级翻译01班 jwglnew.hunnu.edu.cn, spring term 2022
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* Friday 14:30-16:10 [[Chinese Classics Translation 2022]] 47+ MA students together with Prof. Cord Eberspaecher, class of 2020 Translation & Interpreting Major, Classroom 613 (starts Feb 25, weeks 1-16), spring term 2022
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* Friday 16:30-18:10 [[Chinese Language and Culture 2022]] 76+ MA students together with Prof. Cord Eberspaecher , class of 2020 Translation & Interpreting, Classroom 613 (starts Feb 25, weeks 1-16), spring term 2022
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* Wednesday 14:30-16:10 '''[[Introduction to Translation Studies 2021]]''' for MA students of 2021, fall term 2021, Hunan Normal University
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* Wednesday 14:30-16:10 '''[[Foundations of Chinese Cultures 2021]]''' for BA students of 2019, spring term 2021, Hunan Normal University
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* Corona - Scientific Methods and Ability of Dialogue, winter term 2021, Witten/Herdecke University
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* Thursday 11:00-13:30 '''[[Childhood in China - Past and Present]]''' session in the seminar by Prof. David Martin '''Childhood and Development''', Jan 21, 2021, Witten/Herdecke University
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* Monday 14:30-16:10 '''[[Chinese Languages and Cultures]]''' for MA students of 2020, fall term 2020, Hunan Normal University
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* Monday 16:30-18:10 '''[[Introduction to Translation Studies]]''' for MA students of 2020, fall term 2020, Hunan Normal University
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* Monday 19:00-20:40 '''[[German Phonetics]]''' for BA students of 2020, fall term 2020, Hunan Normal University, Tuesday 14:30-16:10 (8:30-10:30), Wednesday 16:30-18:10 (10:30-12:10 Uhr), Thursday 19:00-20:40 (13:00-14:40 Uhr), Friday 14:30-16:10 (8:30-10:10 Uhr)
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* [[Basics of Chinese Culture]], summer term 2020, Hunan Normal University
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* [[Cross Media Storytelling]], summer term 2020, Witten/Herdecke University
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* [[Holism as a Concept]], summer term 2020, Witten/Herdecke University
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* Introduction to Traditional Chinese Culture, winter term 2019/2020, Hunan Normal University
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* Introduction to Translation Studies, winter term 2019/2020, Hunan Normal University
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* Total Digitization – where is the place for humans?, winter term 2019/2020 Witten/Herdecke University
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* How Social is Social Media?, winter term 2019/2020 Witten/Herdecke University
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* Regional Digital Cultures - Disruptions (USA), Technology-Skip (Africa), Privacy Discussions (Europe), AI-Controlled Society (China) , winter term 2019/2020 Witten/Herdecke University
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* [[Networks, Protocols, Authority]] Netzwerke - Protokolle - Macht - summer term 2019 Leuphana University Lueneburg, with Martin Warnke
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* [[Propaganda_-_Die_Rhetorik]] (Propaganda - Rhetorics) Propaganda - Die Rhetorik - summer term 2019 (Witten/Herdecke University, Germany) http://tinyurl.com/y6npurbn
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* [[Meisterwerke_chinesischer_Dichtkunst]] (Master Pieces of Chinese Poetry) Meisterwerke chinesischer Dichtkunst - summer term 2019 (Witten/Herdecke University, Germany) http://tinyurl.com/yymdbm39
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* [[Crosscultural Comparison of Literary Works]] Literaturwerke verschiedener Kulturen im Direktvergleich - winter term 2018/2019 (Witten/Herdecke University, Germany) https://goo.gl/Fj4yeU
 +
* [[Digitalization models in China, the US and Europe|Digitization models in China, the US and Europe]] - winter term 2018/2019 (Witten/Herdecke University, Germany) https://goo.gl/ZnbY6V
 +
* [[China - Alternative to Western Societies?]] China – techno-autoritäre Alternative zur freiheitlich-westlichen Demokratie? - winter term 2018/2019 (Witten/Herdecke University, Germany) https://goo.gl/8fxyU7
 +
* [[Ride through World Literature]] - summer term 2018 (Witten/Herdecke University, Germany)
 +
* [[New (old) world power China. Today's foreign policy and political philosophical origins]] - summer term 2018 (Witten/Herdecke University, Germany)
 +
* [[International Sinology]] - spring term 2018 (Beijing Normal University/China)
 +
* [[Introduction to Foreign Literature 2018]] - spring term 2018 (Beijing Normal University/China)
 +
* [[Myth of Immortality / Mythos Unsterblichkeit]] - winter term 2017 (Witten/Herdecke University/Germany)
 +
* [[Motifs of World Literature / Motive der Weltliteratur]] - winter term 2017 (Witten/Herdecke University/Germany)
 +
* [[Research on the Overseas Distribution of Chinese Literature]] - fall term 2017/18 (Beijing Normal University/China)
 +
* [[Selected Research Topics in Comparative Literature]] - fall term 2017/18 (Beijing Normal University/China)
 +
* [[Internet in China]] - summer term 2017 (Witten/Herdecke University/Germany)
 +
* [[Education in Dictatorships]] - summer term 2017 (Witten/Herdecke University/Germany)
 +
* [[Early Western Translations of the Dream of the Red Chamber]] - summer term 2017 (Witten/Herdecke University/Germany)
 +
* [[Introduction to Foreign Literature]] - spring term 2017 (Beijing Normal University/China)
 +
* [[Mass communication in the Age of New Media]] - winter term 2016 (Witten/Herdecke University/Germany)
 +
* [[First encounters between distant cultures]] - and the earliest translations of literature, focusing on China (from the German/European perspective) - winter term 2016 (Witten/Herdecke University/Germany)
 +
* [[Dissemination of Chinese Literature abroad]] - fall term 2016 (Beijing Normal University/China)
 +
* [[Translated Literature]] - fall term 2016 (Beijing Normal University/China)
 +
* [[Communication 4.0]] - New experimental communication apps (in China, the US and Europe) - summer term 2016 (Witten/Herdecke University/Germany)
 +
* [[Internationale Softpower - mit einem Fokus auf China]] - summer term 2016 (Witten/Herdecke University/Germany)
 +
* [[Modern Chinese Literature]] - Students' contributions - (Peking Normal University/China)
 +
* [[Resolving Conflicts, Finding Compromises, Understanding Each Other]] -- summer term 2015 (Witten/Herdecke University/Germany)
 +
* Early reception and translations of the Dream of the Red Chamber -- summer term 2015 (Nanking Normal University/China)
 +
* [[EU-China Multi-level Comparison]] -- winter term 2014/2015 (Università Roma Tre/Italy)
 +
* [[The Other]] -- winter term 2014/2015 (Witten/Herdecke University/Germany)
 +
* [[Cultural memory and the Cultural Revolution]] -- summer term 2014 (Witten/Herdecke Universit/Germany)
 +
* [[Communicating better]] -- summer term 2014 (Witten/Herdecke University/Germany)
 +
* [[China and us]] -- winter term 2013/2014 (Witten/Herdecke University/Germany)
 +
* [[Reading Course]] -- winter term 2013/2014 (Ruhr University Bochum/Germany)
 +
* [[German as a Foreign Language B2]].2 for Chinese Students (Ruhr University Bochum/Germany)
 +
* [[Comparing Cultures]] -- Students' contributions (Witten/Herdecke University/Germany) - co-taught Dr. M. Kettner / Dr. M. Woesler
 +
* [[Traditional Chinese History]] -- Students' contributions (Utah Valley University/USA) - Chinese History from the earliest times through the Ming Dynasty.
 +
* [[Modern Chinese History]] -- Students' contributions (Utah Valley University/USA) - Chinese History from the Qing Dynasty to today.
 +
* [[Classical Chinese Literature]] -- Students' contributions (Utah Valley University/USA) - The history of Chinese Literature from the earliest times through the Ming Dynasty.
 +
* [[Modern Chinese Literature]] - Students' contributions - (Utah Valley University/USA)
 +
* [[Introduction to Chinese Studies]] - Students' contributions (Utah Valley University/USA)
 +
* [[Chinese Philosophy]] - Students' contributions (Utah Valley University/USA)
 +
* [[Chinese Culture and Film]] -- Students' contributions (Utah Valley University/USA) - Chinese Films- from the earliest days of movies in China to now and their changing representations of Modern Chinese Culture.
 +
* [[Success in the China Related Job Market]] -- (Utah Valley University/USA) Timeline and Students' contributions
  
−
===Terms===
+
=Institutions and Chinese Studies Conferences=
 +
*[http://china-studies.com 6th World Conference of Chinese Studies], August 2022 Witten and Berlin
 +
*[http://china-studies.com 5th World Conference of Chinese Studies], August 2021 Witten and Brussels
 +
*[[International Chinese Studies Centre]]
 +
*[http://jmchair.eu Jean Monnet Chair], [[JM|Jean Monnet Work Team]]
 +
* [https://bit.ly/WACS4 4th World Conference of Chinese Studies], August 15-18, 2020 Witten and London (150 participants, 100 presentations online), [http://china-studies/wacs/WACS4PROGRAM.pdf program]
 +
* [http://china-studies.com/wacs/ 3rd World Conference of Chinese Studies] August 24-25, 2019 Witten/Germany and August 26-27, 2019 Paris/France, host: Witten/Herdecke University, convener: M. Woesler, R. Trappl, H. v. Senger, You Tianwei, Zhou Wenye organizers: WACS, GCA etc.
 +
* 100th Anniversary of May Fourth Movement, Cologne, Dusseldorf, Witten
 +
* [http://china-studies.com/wacs/ 2nd World Conference of Chinese Studies] August 18-19, 2018 Witten/Germany and August 21-22, 2018 Vienna University/Austria, host: Witten/Herdecke University, convener: M. Woesler, R. Trappl, organizers: WACS, GCA etc.
 +
* [http://china-studies.com/wacs/2017_en.html 1st World Conference of Chinese Studies - Celebrating the 60th Anniversary of the German China Association] August 19-20, 2017 Witten/Germany, host: Witten/Herdecke University, convener: M. Woesler, organizers: WACS, GCA etc.
 +
* [http://china-studies.com/hlm/ Celebrating Cao Xueqin's 300th Anniversary - 3rd Int'l Dream of the Red Chamber Conference Europe] M. Woesler for Folkwang University Essen and Cao Xueqin Society (Peking/China) 2016
 +
* [[Chinas Way 2|China's Way II - European Forum 2015 on the Chinese Path - Achievements and their reasons, Problems and their solutions]] Chinese Studies Conference, September 27, 2015 (Berlin, Germany), GCA (G. Paul/M. Woesler), Luxemburg Foundation & CASS. German version: [[Chinas Weg 2|Chinas Weg II - Europäisches Forum 2015 zum chinesischen Entwicklungsweg - Erfolge und Gründe, Probleme und Lösungen]]
 +
* [[Chinas Way 1|China's Way I - European Forum 2014 on the Chinese Path]] Chinese Studies Conference, October 20, 2014 (Berlin, Germany), GCA (G. Paul/M. Woesler) & CASS. German version: [[Chinas Weg 1|Chinas Weg I - Europäisches Forum 2014 zum chinesischen Entwicklungsweg]]
 +
* [[China and Europe]] Chinese Studies Conference, March 27-28, 2014 (Italy, Rome), L. Moccia/M. Woesler
 +
* [[Creation and Consumption of Cultural Commodities]] December 13-16, 2013 (Wuhan, China), Wenqian G./S. Li et al. and M. Woesler/M. Kettner/M. Frühauf
 +
* [[China and the Asia-Pacific]] 2nd UVU Chinese Studies Conference, March 7-8, 2013 (USA), M. Woesler
 +
* [[China's Global Impact]] Inaugural UVU Chinese Studies Conference, March 23-25, 2012 (USA), M. Woesler
  
−
荆州鱼糕 Jingzhou Fish Cake
+
The indicated colleagues are the chairs and co-chairs of the Organizing Committees.
  
−
省级非物质文化遗产 Provincial Intangible Cultural Heritage
+
= Useful things =
−
 
+
* [[Speech scripts]]
−
国家地理标志产品 National Geographical Indication Product
+
* [[Free online tools to learn Chinese]] -- Students' contributions Fall 2011 - Chinese Language
−
 
+
* [[DCG-To-Do|DCG-Todo-Liste]], [[To_Do|Assistenz]]
−
鱼米之乡 a land of fish and rice
+
* [[Book_projects|Übersetzungsprojekte]] = Translation Projects
−
 
+
<span style="color:red">'''.'''</span>
−
宫廷名菜 royal court dish
 
−
 
 
−
鱼糜fish paste
 
−
 
 
−
宴席头菜signature banquet first course
 
−
 
 
−
杂烩丸子assorted meatballs
 
−
===Questions===
 
−
1. What is the key reason why Jingzhou Fish Cake is known as the core symbol of Jingchu food culture?
 
−
 
 
−
2. What are the innate conditions for Jingzhou to be rich in Fish Cake?
 
−
 
 
−
3. What is the homophonic sound of Jingzhou Fish Cake, and what auspicious implication does it have?
 
−
 
 
−
4. Who is Jingzhou Fish Cake said to be created by, and in which period was it a royal court dish in history?
 
−
 
 
−
5. What is the preferred raw material for making Jingzhou Fish Cake?
 
−
 
 
−
6. What are the key requirements for manually stirring the fish paste?
 
−
===Answers===
 
−
1. It is because of its exquisite taste of eating fish without seeing the fish itself and its folk status of no banquet is complete without Fish Cake.
 
−
 
 
−
2. It is located in the Jianghan Plain with dense rivers and lakes, being a land of fish and rice, and has been abundant in fish since ancient times.
 
−
 
 
−
3. It is a homophone for "Yu gao", implying having surplus year after year and making steady progress step by step.
 
−
 
 
−
4. It is said to be created by Eying, the concubine of Emperor Shun; it was a royal court dish from the Spring and Autumn and Warring States Periods to the Qing Dynasty.
 
−
 
 
−
5. The preferred raw materials are fresh 7-8 jin grass carps and black carps from the Yangtze River Basin.
 
−
 
 
−
6. It is required to stir in one single direction until the fish paste becomes thick and cohesive, fluffy and elastic.
 
−
==期末论文==
 
−
===荆州鱼糕===
 
−
====简介====
 
−
在荆楚大地的美食中，荆州鱼糕无疑是一颗璀璨的明珠。鱼糕是鱼肉最特别的一种吃法，形似蛋糕，但味道却天差地别。作为国家地理标志产品与省级非物质文化遗产，它以“食鱼不见鱼”的精妙口感征服了无数食客的味蕾，更以“无糕不成席”的深厚民俗地位融入当地人的日常生活，成为承载荆楚饮食文化精髓的核心符号。这份历经千年沉淀的美味，不仅是食材与技艺的完美融合，更是地域文化与历史记忆的生动载体。2009年，荆州鱼糕制作技艺成功入选湖北省第二批省级非物质文化遗产代表性项目名录，标志着其非遗价值得到官方认可；2013年，它又获得了国家地理标志产品保护认证，进一步确立了其在全国饮食文化中的独特地位，让这份荆楚风味走出地域，被更多人熟知与喜爱。
 
−
====历史溯源====
 
−
荆州，地处江汉平原腹地，长江与汉江在此交汇，境内河湖密布、水网纵横，素有“鱼米之乡”的美誉。得天独厚的自然环境，孕育了丰富的水产资源，也催生了以鱼为核心的饮食智慧。在这里，鱼不仅是餐桌上的常见食材，更融入了地域文化的血脉，而荆州鱼糕的诞生与发展，正是这份饮食智慧的集中体现。
 
−
关于荆州鱼糕的起源，流传着一段颇具神话色彩的传说。鱼糕相传为舜帝妃子女英所创，在荆楚一带广为流传。根据有据可考的历史显示，春秋战国时开始成为楚宫廷头道菜，直到清朝，仍是一道宫廷菜。据说乾隆尝过荆州花糕后脱口而称赞道：“食鱼不见鱼，可人百合糕”。 从楚到清，荆州鱼糕历经中国17个朝代，跨越4000多年的时光，始终在饮食文化的舞台上占据重要地位，从宫廷御膳逐渐走向民间，成为荆楚大地最具代表性的风味之一。
 
−
====制作技艺====
 
−
食材的选择是制作鱼糕的基础，也是决定鱼糕品质的关键。荆州鱼糕的原材料首选长江流域出产的7-8斤鲜活草鱼或青鱼。这两种鱼之所以成为首选，原因在于其独特的肉质特点：体型较大的草鱼和青鱼，肉质紧实饱满，含水量适中，且几乎没有土腥味，同时富含胶原蛋白，经过加工后能形成细腻弹牙的口感。
 
−
除了主料鱼肉，配料的选择也同样讲究。为了让鱼糕的口感更加温润醇厚，避免出现干柴的情况，制作者会加入适量的猪油或肥肉丁。猪油的温润与鱼肉的鲜香相互融合，能让鱼糕的风味更加浓郁，同时增加鱼糕的滋润度。鸡蛋清也是不可或缺的配料之一，它具有极强的持水性和粘合性，能将鱼肉糜牢牢粘合在一起，让鱼糕成型后更加紧实，不易松散。此外，还需加入适量的淀粉、生姜、葱、盐等调料，淀粉能进一步提升鱼糕的成型效果，生姜和葱则能有效去除鱼肉的腥味，提升整体的鲜香度。
 
−
配料准备就绪后，便进入了制作鱼糕最关键的环节——鱼糜的搅打。将所有准备就绪的材料充分混合顺着一个方向搅打，直至鱼糜粘稠上劲，蓬松有弹性为止。手工搅拌，不仅是为了避免机器高温损伤肉质，更是凭着手感，精准拿捏着那份恰到好处的粘稠度。鱼糜搅打完成后，便可以进行蒸制了。将鱼糜放入蒸锅中蒸熟，在高温的作用下，油脂溶解，鱼糕变得愈发松软。40分钟后，抹上一层金黄的蛋液，回锅复蒸后，鱼肉脱胎换骨，就做成了鱼糕。成品色泽洁白、质地柔滑、富有弹性，实现“吃鱼不见鱼”的味觉奇迹。
 
−
====民俗文化====
 
−
荆州鱼糕是荆楚饮食文化的代表，体现‘吃鱼不见鱼’的烹饪智慧，融合楚地食材与礼仪文化，成为荆楚美食名片。在荆州，荆州鱼糕早已超越了单纯的美食范畴，融入了当地的民俗文化之中，成为人们表达情感、传递祝福的重要载体。随着时代的发展，荆州鱼糕的制作工艺不断创新，造型也愈发精美。如今，当地百姓在制作鱼糕时，还会搭配其他食材，打造出更加丰富多样的菜品：用鱼肉和肥膘肉制成鱼糕，再用猪肉、山药等制成圆润的肉丸，将肉丸铺在碗底，鱼糕放在中间，最后用炒香的肚片、腰片、木耳、香菇等食材铺在最上层，做成一道色彩绚丽、营养丰富的“杂烩丸子”，当地人也称之为“花糕”。这道改良后的鱼糕菜品，不仅风味更加浓郁，更成为了荆州一带红白喜事宴席上不可或缺的头道菜。荆州鱼糕已经超越了单纯的饮食习惯而积淀成为一种独具特色的地方民俗文化。鱼糕谐音“余高”，寓意“年年有余，步步高升”。千百年来在荆州一带，逢年过节、婚丧嫁娶、喜庆宴会，鱼糕都是宴请宾客必须有的一道大菜，并有“无酒不成宴，无糕不成席”的说法。
 
−
===参考文献===
 
−
[1] 荆州市商务局。楚味荆州 [M]. 武汉：湖北科学技术出版社，2020.
 
−
 
 
−
[2] 张卫平。荆楚饮食文化精粹 [M]. 武汉：湖北人民出版社，2021.
 
−
 
 
−
[3] 湖北省人民政府外事办公室. Jingzhou Tourism 2018: Local Food of Jingzhou (EB/OL). (2015-07-09)[2025-12-29].
 
−
 
 
−
[4] 百度百科。荆州鱼糕 [EB/OL]. (更新日期：2025-06-11)[引用日期：2025-12-29]. https://baike.baidu.com/item/荆州鱼糕.
 
−
===术语===
 
−
荆州鱼糕 Jingzhou Fish Cake
 
−
 
 
−
省级非物质文化遗产 Provincial Intangible Cultural Heritage
 
−
 
 
−
国家地理标志产品 National Geographical Indication Product
 
−
 
 
−
鱼米之乡 a land of fish and rice
 
−
 
 
−
鱼糜fish paste
 
−
 
 
−
宫廷名菜 royal court dish
 
−
 
 
−
宴席头菜signature banquet first course
 
−
 
 
−
杂烩丸子assorted meatballs
 
−
===问题===
 
−
1. 荆州鱼糕被称为荆楚饮食文化核心符号，关键原因是什么？
 
−
 
 
−
2. 荆州盛产鱼糕的先天条件是什么？
 
−
 
 
−
3. 荆州鱼糕谐音是什么，有什么吉祥寓意？
 
−
 
 
−
4. 荆州鱼糕相传由谁所创，历史上曾是哪个时期的宫廷菜？
 
−
 
 
−
5. 制作荆州鱼糕首选什么原材料？
 
−
 
 
−
6. 手工搅打鱼糜的关键要求是什么？
 
−
===答案===
 
−
1. 因它“食鱼不见鱼”的精妙口感和“无糕不成席”的民俗地位。
 
−
 
 
−
2. 地处江汉平原、河湖密布，是鱼米之乡，自古盛产鱼。
 
−
 
 
−
3. 谐音“余高”，寓意年年有余、步步高升。
 
−
 
 
−
4. 相传为舜帝妃子女英所创；春秋战国至清朝均为宫廷菜。
 
−
 
 
−
5. 首选长江流域7-8斤鲜活草鱼、青鱼.
 
−
 
 
−
6. 需顺一个方向搅打至鱼糜粘稠上劲、蓬松有弹性。
 

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  • THU (19:00-19:45,19:55-20:40,20:50-21:35) 至善楼105 Chinese Language and Culture 2024 MA2 (23级笔译口译 Translation & Interpretation) 中国语言文化 , Textbook: Woesler 2024, 1 5.9., 2 12.9., 3 19.9., 4 26.9., 5 10.10., 6 17.10., 7 24.10., 8 31.10., 9 7.11., 10 14.11., 11 21.11., 12 28.11., 13 5.12., 14 12.12., 15 19.12., 16 26.12.
  • FRI (8:00-8:45,8:55-9:40) 403 Übungen Grundkurs Deutsch BA2023(3) (Xie Wenxia) 基础德语练习, 周2,4,6,8,10,12,14,16 (跟范妮老师), Lehrbuch: 《当代大学德语听说训练》audio, paper, 1 13.9., 2 27.9., 3 25.10., 4 8.11., 5 22.11., 6 6.12., 7 20.12.
  • FRI (10:00-10:45,10:55-11:40) 506 Deutsch Multimedial 2, BA2022(2) (Wang Zhuochen) 德语视听说（二）, Lehrbuch: 《德语初级听力》pdf and audio, 1 6.9., 2 13.9., 3 20.9., 4 27.9., 5 11.10., 6 18.10., 7 25.10., 8 1.11., 9 8.11., 10 15.11., 11 22.11., 12 29.11., 13 6.12., 14 13.12., 15 20.12., 16 27.12.
  • Online 2 GXR09016.01 Topics in Chinese and Foreign Comparative Literature中外比较文学研究专题（智慧树网络课程） 人文社会科学类 全校 3 2 32 课时 2-12 0

Summer Semester 2024

  • THU (8:00-9:30 s. 413) 9:45-11:15 s. 413 SIN II s. 413 MGR 文章写作 Praktyczna nauka języka chińskiego – kompozycja tekstu Text Comp 2024 Sess1 Feb 29 8-9:30, Sess2 Feb 29 9:45-11:15, Sess3 Mar 21, 8:00-9:30, Sess4 Mar 21, 9:45-11:15, Sess5 Apr 4, 8:00-9:30, Sess6 Apr 4, 9:45-11:15, Sess7 Apr 11, 8:00-9:30, Sess8 Apr 11, 9:45-11:15, Sess9 Apr 18 8:00-9:30, Sess10 Apr 18, 9:45-11:15, Sess11 Apr 25 8:00-9:30, Sess 12 Apr 25, 9:45-11:15, Sess13 June 13 8:00-9:30, Sess14 June 13, 9:45-11:15, Sess15 MON Jun 17, 8:00-9:30, Sess16 MON Jun 17, 9:45-11:15, FinEx Jun 20, 8:00-9:30
  • THU 11:30-13:00 s. 401 (13:15 14:45 s. 413) SIN I MGR 中國文化 Kultura chińska Chin Cult 2024 Sess1 Feb 29 11:30-13:00, Sess2 Feb 29 13:15-14:45, Sess3 Mar 21, 11:30-13:00, Sess4 Mar 21, 13:15-14:45, Sess5 Apr 4, 11:30-13:00, Sess6 Apr 4, 13:15-14:45, Sess7 Apr 11, 11:30-13:00, Sess8 Apr 11, 13:15-14:45, Sess9 Apr 18 11:30, Sess10 13:15-14:45, Sess11 Apr 25 11:30-13:00, Sess 12 Apr 25, 13:15-14:45, Sess13 June 13 11:30-13:00, Sess14 June 13, 13:15-14:45, Sess15 MON Jun 17, 11:30-13:00, Sess16 MON Jun 17, 13:15-14:45, FinEx Jun 20, 11:30-13:00
  • FRI (8:00-9:30 s. 400) 9:45-11:15 SIN III s. 424 中國文學-詩歌 Język chiński klasyczny – proza lub poezja Chin Poetry 2024 s. 400/424 Sess1 Mar 1 8:00-9:30, Sess2 Mar 1 9:45-11:15, Sess3 Mar 22, 8:00-9:30, Sess4 Mar 22, 9:45-11:15, Sess5 Apr 5, 8:00-9:30, Sess6 Apr 5, 9:45-11:15, Sess7 Apr 12 8:00-9:30, Sess 8 Apr 12, 9:45-11:15, Sess9 Apr 19, 8:00-9:30, Sess10 Apr 19, 9:45-11:15, Sess11 Apr 26 8:00-9:30, Sess 12 Apr 26, 9:45-11:15, Sess13 June 14 8:00-9:30, Sess14 June 14, 9:45-11:15, Sess15 TUE Jun 18, 8:00-9:30, Sess16 TUE Jun 18, 9:45-11:15, FinEx Jun 21, 8:00-9:45

Co-taught courses in China

  • WED 16:30-17:15 德语语法 Germ Gramm 2024 30xBA2 22德 Wang Zhuochen (1-16,外国语学院大楼406教室09163042.011) S1 XS 28.2., S2 MW 6.3., S3 MW 13.3., S4 XS 20.3., S5 MW 27.3., S6 XS 3.4., S7 XS 10.4., S8 XS 17.4., S9 XS 24.4., S10 MW 8.5., S11 MW 15.5., S12 MW 22.5., S13 MW 29.5., S14 MW 5.6., S15 XS 12.6., Exam XS 19.6.
  • THU 8:00-9:40 翻译理论与实践 Trans TP 2024 BA3 21德 Callie (单1-15.外国语学院大楼401教室 09163071.01) (S1 OD 29.2., S2 MW 14.3., S3 MW 28.3., S4 OD 11.4., S5 OD 25.4., S6 MW 9.5., S7 MW 23.5., S8 MW 6.6.)
  • THU 8:00-9:40 德语语言学导论 Germ Ling 2024 BA3 21 Callie(双2-16.外国语学院大楼401教室 09163045.01) (S1 MW 7.3., S2 OD 21.3., S3 holiday 4.4., S4 OD 18.4., S5 OD 28.4. (make up for May 2), S6 MW 11.5., S7 MW 16.5., S8 MW 30.5., S9 OD 13.6.)
  • FRI 8:00-9:40 中国文化概要 Cult Ov 1 2024 603 BA2 22笔译1 Huang Wenli Winnie (1-16, 外国语学院大楼603 09161319.02) (S1 OD 1.3., S2 MW 8.3., S3 MW 15.3., S4 OD 22.3., S5 MW 29.3., S6 OD 7.4. (instead of 5.4.), S7 OD 12.4., S8 OD 19.4., S9 OD 26.4., S10 OD 28.4., S11 MW 10.5., S12 MW 11.5. (make up for May 2), S13 MW 17.5., S14 MW 24.5., S15 MW 31.5., S16 MW 7.6., S17 OD 14.6.)
  • FRI 10:00-11:40 中国文化概要 Cult Ov 2 2024 404 BA2 22笔译2 Yu Xinzhong (1-16, 外国语学院大楼404教室09161319.01) (S1 OD 1.3., S2 MW 8.3., S3 MW 15.3., S4 OD 22.3., S5 MW 29.3., S6 OD 7.4. (instead of 5.4.), S7 OD 12.4., S8 OD 19.4., S9 OD 26.4., S10 OD 28.4., S11 MW 10.5., S12 MW 11.5. (make up for May 2), S13 MW 17.5., S14 MW 24.5., S15 MW 31.5., S16 MW 7.6., S17 OD 14.6.)
  • Important conference dates: Changsha 29.3., 20.4., Poznan 20.-21.7.

Institutions and Chinese Studies Conferences

The indicated colleagues are the chairs and co-chairs of the Organizing Committees.

Useful things

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