Re-orienting Cuisine
eBook - PDF

Re-orienting Cuisine

East Asian Foodways in the Twenty-First Century

  1. 310 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Re-orienting Cuisine

East Asian Foodways in the Twenty-First Century

About this book

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.

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Yes, you can access Re-orienting Cuisine by Kwang Ok Kim in PDF and/or ePUB format, as well as other popular books in Politics & International Relations & Agricultural Public Policy. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Contents
  2. Figures and Tables
  3. Acknowledgments
  4. Introduction
  5. Part I — National/Local Food in the (Re)Making
  6. Chapter 1 — Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea
  7. Chapter 2 — History and Politics of National Cuisine: Malaysia and Taiwan
  8. Chapter 3 — Wudang Daoist Tea Culture
  9. Chapter 4 — Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life
  10. Part II — Food Practice across Cultural Boundaries
  11. Chapter 5 — Noodle Odyssey: East Asia and Beyond
  12. Chapter 6 — Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan
  13. Chapter 7 — The Visible and the Invisible: Intimate Engagements with Russia's Culinary East
  14. Chapter 8 — Experiencing the "West" through the "East" in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria
  15. Chapter 9 — Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea
  16. Chapter 10 — Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad
  17. Part III — Health, Safety, and Food Consumption
  18. Chapter 11 — Well-Being Discourse and Chinese Food in Korean Society
  19. Chapter 12 — The Social Life of American Crayfish in Asia
  20. Chapter 13 — Eating Green: Ecological Food Consumption in Urban China
  21. Chapter 14 — From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China
  22. Contributors
  23. Index