Culinary nationalism in Asia

著者

書誌事項

Culinary nationalism in Asia

edited by Michelle T. King

Bloomsbury Academic, 2019

  • : hbk

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.

目次

List of Figures List of Maps Foreword: Food in the Making and Unmaking of Asian Nationalisms Krishnendu Ray Acknowledgments Maps Introduction: Culinary Nationalism in Asia Michelle T. King Part One Historical Legacies 1 "Vegetarian" Nationalism: Critiques of Meat Eating for Japanese Bodies, 1880-1938 Tatsuya Mitsuda 2 Food, Gender, and Domesticity in Nationalist North India: Between Digestion and Desire Rachel Berger 3 A Cookbook in Search of a Country: Fu Pei-mei and the Conundrum of Chinese Culinary Nationalism Michelle T. King 4 From Military Rations to UNESCO Heritage: A Short History of Korean Kimchi Katarzyna J. Cwiertka Part Two Internal Boundaries 5 Priestess of Sake: Woman as Producer in Natsuko's Sake Satoko Kakihara 6 Defining "Modern Malaysian" Cuisine: Fusion or Ingredients? Gaik Cheng Khoo 7 Eating to Live: Sustaining the Body and Feeding the Spirit in the Films of Tsai Ming-liang Michelle E. Bloom 8 The Politicization of Beef and Meat in Contemporary India: Protecting Animals and Alienating Minorities Michael Bruckert Part Three Global Contexts 9 Writing an "International" Cuisine in Japan: Murai Gensai's 1903 Culinary Novel Kuidoraku Eric C. Rath 10 Red (Michelin) Stars Over China: Seeking Recognition in a Transnational Culinary Field James Farrer 11 Drinking Scorpions at Trader Vic's: Polynesian Parties, Caribbean Rum, Chinese Cooks, and American Tourists Daniel E. Bender 12 Laksa Nation: Tastes of "Asian" Belonging, Borrowed and Reimagined Jean Duruz Afterword: Feasting and the Pursuit of National Unity-American Thanksgiving and Cantonese Common-Pot Dining James L. Watson Notes on Contributors Index

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