Winner of the Association for the Study of Food and Society's Best Edited Volume 2021
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.
- 304 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Culinary Nationalism in Asia
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Table of contents
- Cover
- Half-Title Page
- Series Page
- Title Page
- Contents
- List of Figures
- List of Maps
- Foreword: Food in the Making and Unmaking of Asian Nationalisms
- Acknowledgments
- Introduction: Culinary Nationalism in Asia
- Part One Historical Legacies
- 1 “Vegetarian” Nationalism: Critiques of Meat Eating for Japanese Bodies, 1880–1938
- 2 Food, Gender, and Domesticity in Nationalist North India: Between Digestion and Desire
- 3 A Cookbook in Search of a Country: Fu Pei-mei and the Conundrum of Chinese Culinary Nationalism Michelle T. King
- 4 From Military Rations to UNESCO Heritage: A Short History of Korean Kimchi Katarzyna J. Cwiertka
- Part Two Internal Boundaries
- 5 Priestess of Sake: Woman as Producer in Natsuko’s Sake Satoko Kakihara
- 6 Defining “Modern Malaysian” Cuisine: Fusion or Ingredients? Gaik Cheng Khoo
- 7 Eating to Live: Sustaining the Body and Feeding the Spirit in the Films of Tsai Ming-liang Michelle E. Bloom
- 8 The Politicization of Beef and Meat in Contemporary India: Protecting Animals and Alienating Minorities
- Part Three Global Contexts
- Writing an “International” Cuisine in Japan: Murai Gensai’s 1903 Culinary Novel Kuidōraku
- 10 Red (Michelin) Stars Over China: Seeking Recognition in a Transnational Culinary Field James Farrer
- 11 Drinking Scorpions at Trader Vic’s: Polynesian Parties, Caribbean Rum, Chinese Cooks, and American Tourists Daniel E. Bender
- 12 Laksa Nation: Tastes of “Asian” Belonging, Borrowed and Reimagined Jean Duruz
- Afterword: Feasting and the Pursuit of National Unity—American Thanksgiving and Cantonese Common-Pot Dining
- Notes on Contributors
- Index
- Copyright
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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 1.5 million books available in our catalogue for you to explore.