Food and Foodways in Asia (eBook, PDF)

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

• Format: PDF

Produktbeschreibung

With chapters written by prominent anthropologists, this book provides the reader with rich ethnographic analysis of the changing process in the production of food and foodways throughout Asia.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 240
• Erscheinungstermin: 11. Juni 2007
• Englisch
• ISBN-13: 9781134164615
• Artikelnr.: 42981502

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