Skip to content
You are not logged in |Login  
Limit search to available items
Record 3 of 3
Record:   Prev Next
More Information

Title Re-orienting cuisine : East Asian foodways in the twenty-first century / edited by Kwang Ok Kim.

Publication Info. New York : Berghahn Books, 2015.

Item Status

Description 1 online resource
Series Food, nutrition, and culture ; volume 3
Food, nutrition, and culture ; volume 3.
Contents 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.
Bibliography Includes bibliographical references at the end of each chapters and index.
Summary 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.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food habits -- East Asia.
Diet -- East Asia.
Genre/Form Electronic books.
Added Author Kim, Kwang-ŏk, editor.
Other Form: Print version: Re-orienting cuisine : East Asian foodways in the twenty-first century. New York, [New York] ; Oxford, [England] : berghahn, ©2015 viii, 296 pages Food, nutrition, and culture ; Volume 3 9781782385622
ISBN 1322950776 (electronic bk.)
9781322950778 (electronic bk.)
9781782385639 (electronic bk.)
1782385630 (electronic bk.)