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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.
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.
Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.
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
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
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