Q. Edward Wang, Ph.D.
Q. Edward Wang, Ph.D.
Q. Edward Wang, Ph.D.
Professor
Biography
Educated partly in China and partly in the US, Dr. Wang has taught at Rowan since 1992. His research focuses on the study of historiography (how history is written) and cultural and intellectual history of Asia, which are also his main teaching areas. Over the past decades, he has published a number of works on Chinese cultural and intellectual history, comparative historiography, historical theory and food history. Among his English publications are Chopsticks: A Cultural and Culinary History (Cambridge University Press, 2015), which won Choice’s “Outstanding Academic Title” and appeared in Chinese, Japanese and Korean; A Global History of Modern Historiography (coauthored with Georg Iggers, Pearson/Longman, 2008; revised edition in 2017), which has Chinese, German, Greek and Russian translations, and Inventing China through History: The May Fourth Approach to Historiography (SUNY Press, 2001). He won Faculty Research Achievement Award at Rowan in 2013 and received Changjiang Scholar Professorship at Peking University in 2007, which he has held since 2007. In 2018 he was awarded the Senior Researcher Award by the College of Humanities and Social Sciences at Rowan. A board member of the International Commission for the History and Theory of Historiography since 2005, Wang is also editor of Chinese Studies in History (published by Taylor & Francis), a journal devoted to publishing works by Chinese historians for English readers, and of the forthcoming Historiography: Critical Readings in four volumes by Bloomsbury Academic Publishing in 2020.
