Missouri State University’s chapter of Phi Alpha Theta (PAT), the history honor society, has found a unique way to get people curious about history—through food and drink.

With assistance from the Department of History, the organization held its first ever “Tasting History” series March 4 in Strong Hall.

“Tea in East Asia and the British Empire” offered historical comparisons and connections regarding the globalization of tea, said Dr. Chelsea Davis, assistant professor of history. Davis also serves as faculty advisor for PAT.

According to Davis, PAT secretary Rob Manganiello first came up with the idea for a tea tasting event. After taking a class with Assistant Professor Linshan Jiang, Manganiello suggested PAT host a tea tasting activity for the public. During that class, Jiang discussed the history and culture of the Chinese tea ceremony while serving tea to her students.

Davis estimated 35-40 people attended the event. She is thrilled with the outcome.

“People seemed to have positive reactions to the tea tasting and the lecture,” she said. “Attendees were excited by the prospect of this becoming a recurring event.”

Tangible history on display

Both Davis and Jiang spoke at the event. They were joined by Xiao’ou Gong, China Program Specialist in Missouri State’s College of Business.

Gong assisted with tea brewing and sharing. He also supplied the material objects for the tea ceremony.

Jiang, who specializes in the history of East Asia, discussed the origins, cultural history and applications of tea consumption in East Asian contexts. In addition, she discussed the specific historical and cultural importance of tea ceremonies.

During her presentation, Jiang passed around multiple samples of Chinese teas for attendees to look at, touch and smell. Tea samples included green, white, black and red Chinese teas.

Davis followed Jiang with a discussion of the origins of tea consumption in Great Britain. She reviewed the historical tea trade between Britain and China and the establishment of tea plantations in British colonies in South Asia, such as Assam and Ceylon.

In her talk, Davis focused on the transplantation and appropriation of Chinese tea culture and ideas. She examined “the brutality of labor conditions on British imperial tea plantations and the importance of consuming ‘imperial goods’ in Britain in the late 19th and early 20th centuries.”

Davis also distributed several varieties of British tea, such as Assam, Darjeeling and Earl Grey and served traditional British biscuits and shortbread.

Experiential learning reinforces public affairs mission

Davis said the event highlights the importance of experiential learning in history classrooms and how sensory experiences offer alternative approaches to studying the past. Moreover, the event lends itself to future interdisciplinary collaboration.

“Food and drink studies also invites new opportunities for faculty and student collaboration with different departments across campus,” she said.

Plans are in the works to host another “Tasting History” event in Fall 2026. “We are still deciding on the topic, but would welcome ideas and/or potential collaborations,” Davis said.

Davis appreciates the support PAT has received for their creativity and initiative. She looks forward to the opportunities future events can bring to the university’s public affairs mission.

“It is truly rewarding to have the space, ability and financial support to design new ways to think and talk about history on campus,” Davis said. “I think the nature of food and drink is communal in and of itself, so ‘Tasting History’ provides a new way to experience learning as a community.”

Study History @ Mo State

Photo credits: Kristin Kessinger, Chelsea Davis and Linshan Jiang.

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