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Adviser: Michelle King

Graduate Email:


BA Furman University, 2015
M.A., Chinese History, UNC
PhD, UNC-CH, 2023

Research Interests

Since graduating with a Ph.D. in 2023, Donald has been deploying his research and language background as an Open Source Intelligence Analyst, answering diverse questions about Chinese politics, military, and culture for national security and corporate clients. Donald's ongoing research interests revolve around propaganda, media systems, and newspaper culture in recent Chinese history. His dissertation engaged with the Chinese-socialist media landscape through a variety of lenses, including consumption of material in public “newspaper reading groups,” the analysis of Chinese-socialist advertising culture in the People’s Daily newspaper, and the practice of amateur journalism and journalistic practices across local newspaper bureaus in Anhui province. His research leverages ‘sinological garbology’ to acquire difficult-to-locate historical documents from flea markets and rare book shops, challenging the narratives of media production often posed by more traditional repositories of historical information, such as state-controlled archives.

Recent Public Engagements

  • “Rumor, Chinese Diets, and Covid-19: Questions and Answers about Chinese Food and Eating Habits,” Hosted by UNC Global, 14 May 2020.
  • Recent Publications

  • “‘Making the Paper Come Alive’: Entertainment, Emotion, and Newspaper Reading Groups in the People’s Republic of China (1951–1955),” Media History (issue forthcoming) doi: 10.1080/13688804.2021.1914014
  • “Transnational Environments and ‘Mixed Signals’ in Radio Propaganda: The Voice of America, the BBC, and the People’s Republic of China, 1949-1976,” Journal for Media History 24 (2): 2021 (issue forthcoming).
  • “What Advertisements can Tell us about Socialist News Cultures,” Contextual Alternate Drafts of History Project, May 2021.
  • Michelle T. King, Jia-Chen Fu, Miranda Brown, Donny Santacaterina, “Rumor, Chinese Diets, and COVID-19: Questions and Answers about Chinese Food and Eating Habits,” Gastronomica (2021) 21 (1): 77–82.