Food is central to human life, and for many people it is much more than just fuel. Food is also more than a matter of taste, flavor or nutrition: it is a matter of energy, and the balance of energy. Traditionally, Chinese have seen food as an aspect of medicine. In this class we study traditional Chinese cooking from the energetic point of view, and examine the part played by the Yin-Yang and Wu-Xing Theories in traditional methods of choosing ingredients, cooking the food, selecting the menu, and presentation.