Re-orienting cuisine : East Asian foodways in the twenty-first century /: East Asian foodways in the twenty-first century. (2015)

• Record Type: Book
• Further Information: Note: Kwang Ok Kim.
• Authors: Kim, Kwang-ŏk
• Editors: Kim, Kwang-ŏk
• Contents: List of Illustrations; Acknowledgments <a href="/downloads/intros/KimRe-Orienting_intro.pdf" target="_blank"><img align="left" border="0" onmouseout="this.src='/img/icon_pdf.png'" onmouseover="this.src='/img/icon_pdf2.png'" src="/img/icon_pdf.png" /> Introduction ; Kwang Ok Kim PART I: NATIONAL/LOCAL FOOD IN THE RE(MAKING) Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea; Okpyo Moon Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan; Hsin-Huang Michael Hsiao and Khay-Thiong Lim Chapter 3. Wudang Daoist Tea Culture; Jean DeBernardi Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life; Kwang Ok Kim PART II: FOOD PRACTICE ACROSS CULTURAL BOUNDARY Chapter 5. Noodle Odyssey: East Asia and Beyond; Kyung-Koo Han Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan; David Y. H. Wu Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia's Culinary East; Melissa L. Caldwell Chapter 8. Experiencing the "West" through the "East" in the Margins of Europe: Chinese Food Consumption Practices in Post-socialist Bulgaria; Yuson Jung Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea; Sangmee Bak Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad; Michael Herzfeld PART III: HEALTH, SAFETY, AND FOOD CONSUMPTION Chapter 11. Well-being Discourse and Chinese Food in Korean Society; Young-Kyun Yang Chapter 12. The Social Life of American Crayfish in Asia; Sidney C. H. Cheung Chapter 13. Eating Green: Ecological Food Consumption in Urban China; Jakob A. Klein Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China; Yunxiang Yan Notes on Contributors; Index
• Edition: 1st
• Publisher Details: New York : Berghahn Books
• Publication Date: 2015
• Extent: 1 online resource, illustrations
• Subjects: 641.5950905; Cooking, Asian; Food -- East Asia
• Languages: English
• ISBNs: 9781782385639
• Related ISBNs: 9781782385622
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; item not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.