Sidney Cheung / Chee-Beng Tan (eds.)

Food and Foodways in Asia

Resource, Tradition and Cooking
Herausgeber: Cheung, Sidney; Tan, Chee-Beng

• Gebundenes Buch

Produktbeschreibung

Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia's diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to 'world cuisine,' Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.

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Produktdetails

• Verlag: Routledge
• Seitenzahl: 228
• Erscheinungstermin: 17. Mai 2007
• Englisch
• Abmessung: 240mm x 161mm x 17mm
• Gewicht: 513g
• ISBN-13: 9780415392136
• ISBN-10: 0415392136
• Artikelnr.: 22603130

Autorenporträt

Sidney C.H. CHEUNG is Associate Professor in the Department of Anthropology in The Chinese University of Hong Kong. TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.

Inhaltsangabe

Part 1: Ecology, Resources and Food Production 1. Fermented Marine Food
Products in Vietnam: Ecological Basis and Production 2. Namako and Iriko:
Historical Overview on Holothurian (Sea Cucumber) Exploitation, Utilization
and Trade in Japan 3. Fish in the Marsh: A Case Study of Freshwater Fish
Farming in Hong Kong Part 2: Tradition and Food Production 4. Poonchoi: The
Production and Popularity of a Rural Festive Cuisine in Urban and Modern
Hong Kong 5. Convenient-Involvement Foods and Production of the Family Meal
in South China 6. Edible Mercy: Charity Food Production and Fundraising
Activities in Hong Kong 7. Estimating Rice, Agriculture, Global Trade, and
National Culture in South Korea Part 3: Restaurants and Food Production 8.
A Taste of the Past: Historically-Themed Restaurants and Social Memory in
Singapore 9. Indigenous Food and Foodways: Mapping the Production of Ainu
Food in Tokyo 10. Authenticity and Professionalism in Restaurant Kitchens
Part 4: Asian Cooking and World Cuisine 11. In Search of a Macanese
Cookbook 12. Nyonya Cuisine: Chinese, Non-Chinese and the Making of a
Famous Cuisine in Southeast Asia 13. From Malacca to Adelaide... :
Fragments Towards a Biography of Cooking, Yearning and Laksa 14. Asia's
Contributions to World Cuisine: A Beginning Inquiry