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
Available at 1 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
-
Library, Institute of Developing Economies, Japan External Trade Organization図
: pbkAA||633||R61996928
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
Description and Table of Contents
Description
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Table of Contents
List of Illustrations
Acknowledgments
Introduction
Kwang Ok Kim
PART I: NATIONAL/LOCAL FOOD IN THE RE(MAKING)
Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea
Okpyo Moon
Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan
Hsin-Huang Michael Hsiao and Khay-Thiong Lim
Chapter 3. Wudang Daoist Tea Culture
Jean DeBernardi
Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life
Kwang Ok Kim
PART II: FOOD PRACTICE ACROSS CULTURAL BOUNDARY
Chapter 5. Noodle Odyssey: East Asia and Beyond
Kyung-Koo Han
Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan
David Y. H. Wu
Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia's Culinary East
Melissa L. Caldwell
Chapter 8. Experiencing the "West" through the "East" in the Margins of Europe: Chinese Food Consumption Practices in Post-socialist Bulgaria
Yuson Jung
Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea
Sangmee Bak
Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad
Michael Herzfeld
PART III: HEALTH, SAFETY, AND FOOD CONSUMPTION
Chapter 11. Well-being Discourse and Chinese Food in Korean Society
Young-Kyun Yang
Chapter 12. The Social Life of American Crayfish in Asia
Sidney C. H. Cheung
Chapter 13. Eating Green: Ecological Food Consumption in Urban China
Jakob A. Klein
Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China
Yunxiang Yan
Notes on Contributors
Index
by "Nielsen BookData"