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Robinson Hall, 216D

Educated partly in China and partly in the US, Dr. Wang has taught at Rowan since 1992 and in 2022, he became the inaugural Eminent Professor at the College of Humanities and Social Sciences. 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 Historiography: Critical Readings in four volumes, which he edited and published by Bloomsbury Academic Publishing in 2020; 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; Mirroring the Past: The Writing and Use of History in Imperial  China (coauthored with On-cho Ng, University of Hawaii Press, 2005, paperback 2020); 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 Senior Researcher Award at the College of Humanities and Social Sciences of Rowan in 2018. He was also Changjiang Scholar Professor at Peking University between 2007 and 2022 and a board member of the International Commission for the History and Theory of Historiography between 2005 and 2023. Wang is editor of Chinese Studies in History (published by Taylor & Francis), a journal devoted to publishing works by Chinese historians for English readers. His most recent publication is Staple to Superfood: A Global History of the Sweet Potato, forthcoming from Columbia University Press in 2025.