Format:
1 Online-Ressource (310 p)
Edition:
1st edition
ISBN:
9781782385639
Series Statement:
Food, Nutrition, and Culture 3
Content:
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
Content:
List of Illustrations -- Acknowledgments -- Introduction -- Kwang Ok Kim -- PART I: NATIONAL/LOCAL FOOD IN THE RE(MAKING) -- Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea -- Okpyo Moon -- Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan -- Hsin-Huang Michael Hsiao and Khay-Thiong Lim -- Chapter 3. Wudang Daoist Tea Culture -- Jean DeBernardi -- Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life -- Kwang Ok Kim -- PART II: FOOD PRACTICE ACROSS CULTURAL BOUNDARY -- Chapter 5. Noodle Odyssey: East Asia and Beyond -- Kyung-Koo Han -- Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan -- David Y. H. Wu -- Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia's Culinary East -- Melissa L. Caldwell -- Chapter 8. Experiencing the "West" through the "East" in the Margins of Europe: Chinese Food Consumption Practices in Post-socialist Bulgaria -- Yuson Jung -- Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea -- Sangmee Bak -- Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad -- Michael Herzfeld -- PART III: HEALTH, SAFETY, AND FOOD CONSUMPTION -- Chapter 11. Well-being Discourse and Chinese Food in Korean Society -- Young-Kyun Yang -- Chapter 12. The Social Life of American Crayfish in Asia -- Sidney C. H. Cheung -- Chapter 13. Eating Green: Ecological Food Consumption in Urban China -- Jakob A. Klein -- Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China -- Yunxiang Yan -- Notes on Contributors -- Index --
Note:
Zielgruppe - Audience: Professional and scholarly
Additional Edition:
9781782385622
Additional Edition:
Available in another form Print 9781782385622
Language:
Undetermined
URL:
http://www.berghahnbooks.com/covers/KimRe-Orienting.jpg
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