The spread of food cultures in Asia
By: edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian
Contributors: Asian Food Study Conference (6th : 2016 : Kusatsu-shi, Japan)
Series: Senri ethnological studies -- 100; Senri ethnological studies -- no. 100.
Publisher: National Museum of Ethnology
Published: 2019
Place of publication: Osaka
Language: eng
Number of pages: 238
ISBN-13: 9784906962754
Copyright date: 2019
Subjects: Food habits; Congresses; Diet; Food preferences; Food; History; Gastronomy; Culture and globalization; Social life and customs; Psychological aspects; Social aspects; Manners and customs
Other titles: Yin shi wen hua zai Yazhou de chuan bo
Notes: The papers in this volume were originally presented at the history session, organized by Kazunobu Ikeya and Françoise Sabban at the 6th Asian Food Study Conference (AFSC) held on 3-5 December, 2016 at Ritsumeikan University Biwako-Kusatsu Campus, Shiga, Japan.

Includes bibliographical references and index.

Text mostly in English with title, chapter titles, abstracts and index in both English and Chinese.
Table of contents: title: PART 1. Historical Approaches of Food Cultures : 1. The History of Food Culture Exchange for Long-term Periods: Japan as an example; title: 2. An Experience of Otherness: Conceptions of Chinese and European Diplomats about Foreign Food Practices (18th-19th century); title: 3. Comparison of Overseas Influence within Historical Formation of Mass Green Turtle Consumption in Mosquito Coast, Nicaragua and Bali, Indonesia; title: 4. Food Cultures in the World Represented by a Museum Exhibition; title: PART 2 : Chinese Food Culture in Transition : 5. Spread of Chinese Food Culture along the Southern Silk Road in the Pre-Qin Period, Han, and Jin Dynasties; title: 6. American Crops into China: Discourse on Influences of Corn, Sweet Potato, and Potato; title: 7. How Do Michael Boym, Martino Martini, and Athanasius Kircher Understand Chinese Food Culture?; title: PART 3 : Influence of European Food Culture in East Asia and the World : 8. German Influence on Japanese Food Culture; title: 9. Diffusion and the Adaptation of Western-style Food in Korea from the Era of Japanese Occupation; title: 10. Western Cuisine Culture in Contemporary China: A Case Study on Haute French Cuisine in High-class Hotels and Restaurants in Urban Tianjin; title: 11. The Italian Way of Eating Round the World: Italian-sounding, Counterfeit, and Original Products; title: PART 4 : Food Culture, Identity, and Landscapes in Asia: 12. Branding Malaysia as Truly Asia through Gastronomic Representation; title: 13. From European Vineyards to Asian Rice Terraces: Food Cultural Landscapes and the Valorization of Living Gastronomical Heritage; title: 14. Utilization of Wild Plants as Food and Commodity in Japan.