Food and foodways in Asia
Subtitle: resource, tradition and cooking
By: edited by Sidney CH Cheung and Tan Chee-Beng.
Contributors: Cheung, Sidney C. H.; Tan, Chee Beng.
Series: Anthropology of Asia
Publisher: Routledge
Published: 2007
Place of publication: Milton Park, Abingdon, Oxon; New York
Language: eng
Number of pages: 215
ISBN-13: 9780415392136
Subjects: Food -- Social aspects -- Asia; Food habits -- Asia; Cookery, Asian -- Social aspects; Asia -- Social life and customs
Notes: Includes bibliographical references and index.
Table of contents: title: Fermented marine food products in Vietnam : ecological basis and production / Kenneth Ruddle; title: Namako and iriko : historical overview on holothurian (sea cucumber) exploitation, utilization and trade in Japan / Akamine Jun; title: Fish in the marsh : a case study of freshwater fish farming in Hong Kong / Sidney C.H. Cheung; title: Poonchoi : the production and popularity of a rural festive cuisine in urban and modern Hong Kong / Chan Kwok-shing; title: Convenient-involvement foods and production of the family meal in South China / Maria Siumi Tam; title: Edible mercy : charity food production and fundraising activities in Hong Kong / Serizawa Satohiro; title: Estimating rice, agriculture, global trade, and national culture in South Korea / Michael Reinschmidt; title: A taste of the past : historically-themed restaurants and social memory in Singapore / Wong Hong-Suen; title: Indigenous food and foodways : mapping the production of Ainu food in Tokyo / Mark K. Watson; title: Authenticity and professionalism in restaurant kitchens / Luke Fung; title: In search of a Macanese cookbook / Alexander Mamak; title: Nyonya cuisine : Chinese, non-Chinese, and the making of a famous cuisine in Southeast Asia / Tan Chee-Beng; title: From Malacca to Adelaide? : fragments towards a biography of cooking, yearning and laksa / Jean Duruz; title: Asia's contributions to world cuisine : a beginning inquiry / Sidney W. Mintz.