Food and Foodways in Asia: Resource, Tradition and Cooking
- ISBN13:9780415392136
- 出版社:Routledge UK
- 作者:Sidney C. H. Cheung (EDT); Chee Beng Tan (EDT)
- 裝訂/頁數:精裝/240頁
- 出版日:2007/05/17
商品簡介
Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact.
With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.
作者簡介
TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.
目次
II Tradition and Food Production; 4. Poonchoi: The production and popularity of a rural festive cuisine in urban and modern Hong Kong; 5. Convenient-Involvement Foods and Production of the Family Meal in South China; 6. Edible Mercy: Charity food production and fundraising activities in Hong Kong; 7. Estimating Rice, Agriculture, Global Trade, and National Culture in South Korea
III Restaurants and Food Production; 8. A Taste of the Past: Historically-themed restaurants and social memory in Singapore; 9. Indigenous Food and Foodways: Mapping the production of Ainu food in Tokyo; 10. Authenticity and Professionalism in Restaurant Kitchens
IV Asian Cooking and World Cuisine; 11. In Search of a Macanese Cookbook; 12. Nyonya Cuisine: Chinese, non-Chinese, and the making of a famous cuisine in Southeast Asia; 13. From Malacca to Adelaide… : Fragments towards a biography of cooking, yearning and laksa; 14. Asia’s Contributions to World Cuisine: a beginning inquiry
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