> Detailanzeige
Bak, Sangmee
[Mitwirkende:r];
Caldwell, Melissa L.
[Mitwirkende:r];
Cheung, Sidney C. H.
[Mitwirkende:r];
DeBernardi, Jean
[Mitwirkende:r];
Han, Kyung-Koo
[Mitwirkende:r];
Herzfeld, Michael
[Mitwirkende:r];
Jung, Yuson
[Mitwirkende:r];
Kim, Kwang Ok
[Herausgeber:in];
Klein, Jakob A.
[Mitwirkende:r];
Lim, Khay-Thiong
[Mitwirkende:r];
Michael Hsiao, Hsin-Huang
[Mitwirkende:r];
Moon, Okpyo
[Mitwirkende:r];
Ok Kim, Kwang
[Mitwirkende:r];
Wu, David Y. H.
[Mitwirkende:r];
Yan, Yunxiang
[Mitwirkende:r];
Yang, Young-Kyun
[Mitwirkende:r]
Re-orienting Cuisine
Teilen
Literatur-
verwaltung
Direktlink
Zur
Merkliste
Lösche von
Merkliste
Per Email teilen
Auf Twitter teilen
Auf Facebook teilen
Per Whatsapp teilen
- Medientyp: E-Book
- Titel: Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century
-
Enthält:
Frontmatter
Contents
Figures and Tables
Acknowledgments
Introduction
Part I. National/Local Food in the (Re)Making
Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea
Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan
Chapter 3. Wudang Daoist Tea Culture
Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life
Part II. Food Practice across Cultural Boundaries
Chapter 5. Noodle Odyssey: East Asia and Beyond
Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan
Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary East
Chapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria
Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea
Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad
Part III. Health, Safety, and Food Consumption
Chapter 11. Well-Being Discourse and Chinese Food in Korean Society
Chapter 12. The Social Life of American Crayfish in Asia
Chapter 13. Eating Green: Ecological Food Consumption in Urban China
Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China
Contributors
Index
- Beteiligte: Bak, Sangmee [Mitwirkende:r]; Caldwell, Melissa L. [Mitwirkende:r]; Cheung, Sidney C. H. [Mitwirkende:r]; DeBernardi, Jean [Mitwirkende:r]; Han, Kyung-Koo [Mitwirkende:r]; Herzfeld, Michael [Mitwirkende:r]; Jung, Yuson [Mitwirkende:r]; Kim, Kwang Ok [Herausgeber:in]; Klein, Jakob A. [Mitwirkende:r]; Lim, Khay-Thiong [Mitwirkende:r]; Michael Hsiao, Hsin-Huang [Mitwirkende:r]; Moon, Okpyo [Mitwirkende:r]; Ok Kim, Kwang [Mitwirkende:r]; Wu, David Y. H. [Mitwirkende:r]; Yan, Yunxiang [Mitwirkende:r]; Yang, Young-Kyun [Mitwirkende:r]
-
Erschienen:
New York; Oxford: Berghahn Books, [2015]
- Erschienen in: Food, Nutrition, and Culture ; 3
- Umfang: 1 Online-Ressource (310 p.)
- Sprache: Englisch
- DOI: 10.1515/9781782385639
- ISBN: 9781782385639
- Identifikator:
- Schlagwörter: Anthropological linguistics Research Methodology ; Diet East Asia ; Food habits Research Methodology ; Food habits East Asia ; Nutritional anthropology Research Methodology ; SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)
- Entstehung:
-
Anmerkungen:
In English
- Beschreibung: 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
- Zugangsstatus: Eingeschränkter Zugang | Informationen zu lizenzierten elektronischen Ressourcen der SLUB