Re-orienting cuisine : East Asian foodways in the twenty-first century
Author(s)
Bibliographic Information
Re-orienting cuisine : East Asian foodways in the twenty-first century
（Food, nutrition, and culture / series editors, Rachel Black, Leslie Carlin, v. 3）
Berghahn Books, 2018
- : pbk
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Library, Institute of Developing Economies, Japan External Trade Organization図
: pbkAA||633||R61996928
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Note
Includes bibliographical references and index
Contents of Works
- 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