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

著者

書誌事項

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

edited by Kwang Ok Kim

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

Berghahn Books, 2018

  • : pbk

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注記

Includes bibliographical references and index

収録内容

  • 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

内容説明・目次

内容説明

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.

目次

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

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