Katarzyna J. Cwiertka, Boudewijn C. A. Walraven

Asian Food

The Global and the Local

• Gebundenes Buch

Produktbeschreibung

By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.

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Produktdetails

• Verlag: Routledge
• Seitenzahl: 204
• Erscheinungstermin: 7. Dezember 2001
• Englisch
• Abmessung: 240mm x 161mm x 16mm
• Gewicht: 476g
• ISBN-13: 9780700713332
• ISBN-10: 0700713336
• Artikelnr.: 26675387

Autorenporträt

Katarzyna Cwiertka

Inhaltsangabe

INTRODUCTION, Katarzyna J. Cwiertka
Chapter 1 EATING HONG KONG'S WAY OUT, Cheng Sea-ling
Chapter 2 ACCEPTANCE OF MILK PRODUCTS IN SOUTHEAST ASIA, Adel P. Hartog Den
Chapter 3 FOOD IN MIDDLE-CLASS MADRAS HOUSEHOLDS FROM THE 1970s TO THE 1990s, Pat Caplan
Chapter 4 LADIES WHO LUNCH, Merry I. White
Chapter 5 WILD-GATHERED FOODS AS COUNTERCURRENTS TO DIETARY GLOBALISATION IN SOUTH KOREA, Robert W. Pemberton
Chapter 6 BARDOT SOUP AND CONFUCIANS' MEAT, Boudewijn Walraven
Chapter 7 FAMILY HOSPITALITY AND ETHNIC TRADITION AMONG SOUTH ASIAN WOMEN IN THE WEST OF SCOTLAND, HelenBush, RoryWilliams
Chapter 8 EATING THE HOMELAND, Katarzyna J. Cwiertka
Chapter 9 CHINESE AND INDONESIAN RESTAURANTS AND THE TASTE FOR EXOTIC FOOD IN THE NETHERLANDS, Anneke H. Van Otterloo
Chapter 10 WARM MUSHROOM SUSHI?, Boudewijn Walraven
REFERENCES
LIST OF CONTRIBUTORS Index