Crafting everyday food : technology, tradition, and transformation in modern East Asia

Author(s)

• 梁, 其姿 リョウ, キシ liang, qi zi
• Stevens, Hallam

Bibliographic Information

Crafting everyday food : technology, tradition, and transformation in modern East Asia

edited by Angela Ki Che Leung, and Hallam Stevens

（Food in Asia and the Pacific）

University of Hawaiʻi Press, 2025

• : hardback

Note

Content Type: text (ncrcontent), Media Type: unmediated (ncrmedia), Carrier Type: volume (ncrcarrier)

Includes bibliographical references and index

Contents of Works

• Soy Sauce in Crisis: China's First Engagement with Technoscience (1900-1950)
• On the Edibility of kōji: Food and Nation Between Modernist Control and Craft Nostalgia
• The Emergence of Dongding Oolong Tea
• Kimchi and "Culinary Nationalism": Affirming Postcolonial (Korean) Identity through Industrial Production and Military Procurements (1964-1973)
• From Industrialization to Heritage Food: Soy Sauce in Singapore, 1938-2018
• The Biopolitics of Rendering Cattle into Beef in Modernizing Japan
• Popularizing Potatoes: Technology and Tradition in the Creation of a National Chinese Staple

Details

• NCID: BD14096965
• ISBN:
  • 9798880700066
• LCCN: 2024041728
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Honolulu
• Pages/Volumes: viii, 203 pages
• Size: 24 cm
• Classification:
  • LCC : HD9016.E182
  • DC23 : 363.8095
• Subject Headings:
  • LCSH : Food -- East Asia
  • LCSH : Food -- Social aspects -- East Asia
  • LCSH : Food industry and trade -- East Asia
  • LCSH : Food habits -- East Asia
• Parent Bibliography ID:
  • BB16369044