Re-orienting cuisine : East Asian foodways in the twenty-first century

著者

edited by Kwang Ok Kim

（Food, nutrition, and culture / series editors, Rachel Black, Leslie Carlin, v. 3）

Berghahn Books, 2018

Includes bibliographical references and index

Dining elegance and authenticity : archaeology of royal court cuisine in Korea / Okpyo Moon
History and politics of national cuisine : Malaysia and Taiwan / Hsin-Huang Michael Hsiao and Khay-Thiong Lim
Wudang Daoist tea culture / Jean DeBernardi
Rice cuisine and cultural practice in contemporary Korean dietary life / Kwang Ok Kim
Noodle odyssey : East Asia and beyond / Kyung-Koo Han
Cultural nostalgia and global imagination : Japanese cuisine in Taiwan / David Y.H. Wu
The visible and the invisible : intimate engagements with Russia's culinary East / Melissa L. Caldwell
Experiencing the "West" through the "East" in the margins of Europe : Chinese food consumption practices in postsocialist Bulgaria / Yuson Jung
Exoticizing the familiar, domesticating the foreign : ethnic food restaurants in Korea / Sangmee Bak
Serving ambiguity : class and classification in Thai food at home and abroad / Michael Herzfeld
Well-being discourse and Chinese food in Korean society / Young-Kyun Yang
The social life of American crayfish in Asia / Sidney C.H. Cheung
Eating green : ecological food consumption in urban China / Jakob A. Klein
From food poisoning to poisonous food : the spectrum of food-safety problems in contemporary China / Yunxiang Yan