Culinary Nationalism in Asia
eBook - ePub

Culinary Nationalism in Asia

  1. 304 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Culinary Nationalism in Asia

About this book

With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not
exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.

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Yes, you can access Culinary Nationalism in Asia by Michelle T. King 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. Cover
  2. Half-Title Page
  3. Series Page
  4. Title Page
  5. Contents
  6. List of Figures
  7. List of Maps
  8. Foreword: Food in the Making and Unmaking of Asian Nationalisms
  9. Acknowledgments
  10. Introduction: Culinary Nationalism in Asia
  11. Part One Historical Legacies
  12. 1 “Vegetarian” Nationalism: Critiques of Meat Eating for Japanese Bodies, 1880–1938
  13. 2 Food, Gender, and Domesticity in Nationalist North India: Between Digestion and Desire
  14. 3 A Cookbook in Search of a Country: Fu Pei-mei and the Conundrum of Chinese Culinary Nationalism Michelle T. King
  15. 4 From Military Rations to UNESCO Heritage: A Short History of Korean Kimchi Katarzyna J. Cwiertka
  16. Part Two Internal Boundaries
  17. 5 Priestess of Sake: Woman as Producer in Natsuko’s Sake Satoko Kakihara
  18. 6 Defining “Modern Malaysian” Cuisine: Fusion or Ingredients? Gaik Cheng Khoo
  19. 7 Eating to Live: Sustaining the Body and Feeding the Spirit in the Films of Tsai Ming-liang Michelle E. Bloom
  20. 8 The Politicization of Beef and Meat in Contemporary India: Protecting Animals and Alienating Minorities
  21. Part Three Global Contexts
  22. Writing an “International” Cuisine in Japan: Murai Gensai’s 1903 Culinary Novel Kuidōraku
  23. 10 Red (Michelin) Stars Over China: Seeking Recognition in a Transnational Culinary Field James Farrer
  24. 11 Drinking Scorpions at Trader Vic’s: Polynesian Parties, Caribbean Rum, Chinese Cooks, and American Tourists Daniel E. Bender
  25. 12 Laksa Nation: Tastes of “Asian” Belonging, Borrowed and Reimagined Jean Duruz
  26. Afterword: Feasting and the Pursuit of National Unity—American Thanksgiving and Cantonese Common-Pot Dining
  27. Notes on Contributors
  28. Index
  29. Copyright