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020 9781782385639|q(electronic book)
020 1782385630|q(electronic book)
020 |z9781782385622
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050 4 GT2853.E18|bR46 2015
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082 04 394.12|223
090 GT2853.E18|bR46 2015
245 00 Re-orienting cuisine :|bEast Asian foodways in the twenty-
first century /|cedited by Kwang Ok Kim.
264 1 New York :|bBerghahn Books,|c2015.
300 1 online resource.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
347 text file|2rdaft
490 1 Food, nutrition, and culture ;|vvolume 3
504 Includes bibliographical references at the end of each
chapters and index.
505 0 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 post-socialist
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.
520 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 discus.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food habits|0https://id.loc.gov/authorities/subjects/
sh85050275|zEast Asia.|0https://id.loc.gov/authorities/
subjects/sh85040525-781
650 0 Diet|0https://id.loc.gov/authorities/subjects/sh85037853
|zEast Asia.|0https://id.loc.gov/authorities/subjects/
sh85040525-781
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Diet.|2fast|0https://id.worldcat.org/fast/893284
651 7 East Asia.|2fast|0https://id.worldcat.org/fast/1243628
655 4 Electronic books.
700 1 Kim, Kwang-ŏk,|0https://id.loc.gov/authorities/names/
n82269473|eeditor.
776 08 |iPrint version:|tRe-orienting cuisine : East Asian
foodways in the twenty-first century.|dNew York, [New
York] ; Oxford, [England] : berghahn, ©2015|hviii, 296
pages|kFood, nutrition, and culture ; Volume 3
|z9781782385622
830 0 Food, nutrition, and culture ;|0https://id.loc.gov/
authorities/names/no2013108059|vvolume 3.
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=795166|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20210112|cEBSCO|tEBSCOebooksacademic NEW Aug-Dec2020
3103|lridw
994 92|bRID
