Critical Readings on Food in East Asia (3 Vols. Set)
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The culinary cultures of contemporary East Asia (Greater China, Korea and Japan) are a mixture of long-standing traditions and the turbulent transformations of the last century. This selection brings together high-quality scholarship that illuminates key issues in this process.

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Produktbeschreibung
The culinary cultures of contemporary East Asia (Greater China, Korea and Japan) are a mixture of long-standing traditions and the turbulent transformations of the last century. This selection brings together high-quality scholarship that illuminates key issues in this process.
Autorenporträt
Katarzyna J. Cwiertka is Professor of Modern Japan Studies at Leiden University. Her research to date has utilized food as a window into the modern history of Japan and Korea. Cwiertka is the author of Modern Japanese Cuisine: Food, Power and National Identity (Reaktion Books 2006) and Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea (Reaktion Books, forthcoming in 2012). She has also edited two volumes with a larger geographical focus, including Asian Food: The Global and the Local (University of Hawai'i Press 2002), and Food and War in Mid-Twentieth-Century East Asia (Ashgate, forthcoming in 2013).