Re-orienting cuisine
Subtitle: East Asian foodways in the twenty-first century
By: edited by Kwang Ok Kim
Series: Food, nutrition, and culture -- volume 3
Publisher: Berghahn Books
Published: 2015
Place of publication: New York
Language: eng
Number of pages: 296
ISBN-13: 9781782385622; 9781782385639
Subjects: Food habits; Diet
Notes: Includes bibliographical references and index.
Table of contents: title: Dining elegance and authenticity : archaeology of royal court cuisine in Korea / Okpyo Moon; title: History and politics of national cuisine : Malaysia and Taiwan / Hsin-Huang Michael Hsiao and Khay-Thiong Lim; title: Wudang Daoist tea culture / Jean DeBernardi; title: Rice cuisine and cultural practice in contemporary Korean dietary life / Kwang Ok Kim; title: Noodle odyssey : East Asia and beyond / Kyung-Koo Han; title: Cultural nostalgia and global imagination : Japanese cuisine in Taiwan / David Y. H. Wu; title: The visible and the invisible : intimate engagements with Russia's culinary East / Melissa L. Caldwell; title: Experiencing the "West" through the "East" in the margins of Europe : Chinese food consumption practices in post-socialist Bulgaria / Yuson Jung; title: Exoticizing the familiar, domesticating the foreign : ethnic food restaurants in Korea / Sangmee Bak; title: Serving ambiguity : class and classification in Thai food at home and abroad / Michael Herzfeld; title: Well-being discourse and Chinese food in Korean society / Young-Kyun Yang; title: The social life of American crayfish in Asia / Sidney C.H. Cheung; title: Eating green : ecological food consumption in urban China / Jakob A. Klein; title: From food poisoning to poisonous food : the spectrum of food-safety; title: Problems in contemporary China / Yunxiang Yan.