{"product_id":"re-orienting-cuisine-east-asian-foodways-in-the-twenty-first-century-9781782385622","title":"Re-orienting Cuisine: East Asian Foodways in the","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e \tFoods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e \t\u003cem\u003e“Overall, this volume provides rich ethnographic and descriptive material for any scholar interested in Asian foodways. This work is a welcome addition to the ever-growing cannon on food scholarship in Asia.”\u003c\/em\u003e \u003cstrong\u003e· Journal of Royal Anthropological Institute\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cem\u003e“The chapters provide thought-provoking ethnographic material and theoretically rich insights into cuisine, place, identity, authenticity, borders, and taxonomy in Asian foodways in the twentieth and twenty-first centuries…[They] are ethnographically rich, analytically sharp, and cover a wide range of topics to ensure that this book will be read, taught, and cited by scholars interested in food, identity, globalization, and regionalism.”\u003c\/em\u003e \u003cstrong\u003e· Journal of Anthropological Research\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cem\u003e“Overall, this book will be a useful addition to the shelf of books about material culture (what culture is not material?), migration, identity and politics, East Asia, and of course food studies. The chapters are of pleasing lengths and provide a useful variety. They are not aiming for timelessness, but rather timeliness, and on that basis they succeed quite well.”\u003c\/em\u003e \u003cstrong\u003e· Anthropos\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cem\u003e“This volume has much to contribute to discourses on East Asian foodways, and would be useful for scholars interested in food and globalisation, and food safety, and also those with an interest in Korean food and foodways.”\u003c\/em\u003e \u003cstrong\u003e· Social Anthropology\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cem\u003e“[The book] is very informative, and introduces material that might lead to very interesting debates in culture and foodways, as well as in the classroom.”\u003c\/em\u003e \u003cstrong\u003e· Merry White\u003c\/strong\u003e, Boston University\u003c\/p\u003e \u003cp\u003e \t\u003cem\u003e\"This book is unique in that it covers Eurasia as a system, linking East Asia to Europe in an interesting and creative ways.\"\u003c\/em\u003e \u003cstrong\u003e· James L. Watson\u003c\/strong\u003e, Professor Emeritus, Harvard University\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e \tList of Illustrations\u003cbr\u003e \tAcknowledgments\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eIntroduction\u003c\/strong\u003e\u003cbr\u003e \t\u003cem\u003eKwang Ok Kim\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003ePART I: NATIONAL\/LOCAL FOOD IN THE RE(MAKING)\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 1. \u003c\/strong\u003eDining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea\u003cbr\u003e \t\u003cem\u003eOkpyo Moon\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 2.\u003c\/strong\u003e History and Politics of National Cuisine: Malaysia and Taiwan\u003cbr\u003e \t\u003cem\u003eHsin-Huang Michael Hsiao and Khay-Thiong Lim\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 3. \u003c\/strong\u003eWudang Daoist Tea Culture\u003cbr\u003e \t\u003cem\u003eJean DeBernardi\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 4. \u003c\/strong\u003eRice Cuisine and Cultural Practice in Contemporary Korean Dietary Life\u003cbr\u003e \t\u003cem\u003eKwang Ok Kim\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003ePART II: FOOD PRACTICE ACROSS CULTURAL BOUNDARY\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 5. \u003c\/strong\u003eNoodle Odyssey: East Asia and Beyond\u003cbr\u003e \t\u003cem\u003eKyung-Koo Han\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 6. \u003c\/strong\u003eCultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan\u003cbr\u003e \t\u003cem\u003eDavid Y. H. Wu\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 7. \u003c\/strong\u003eThe Visible and the Invisible: Intimate Engagements with Russia’s Culinary East\u003cbr\u003e \t\u003cem\u003eMelissa L. Caldwell\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 8. \u003c\/strong\u003eExperiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Post-socialist Bulgaria\u003cbr\u003e \t\u003cem\u003eYuson Jung\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 9. \u003c\/strong\u003eExoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea\u003cbr\u003e \t\u003cem\u003eSangmee Bak\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 10. \u003c\/strong\u003eServing Ambiguity: Class and Classification in Thai Food at Home and Abroad\u003cbr\u003e \t\u003cem\u003eMichael Herzfeld\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003ePART III: HEALTH, SAFETY, AND FOOD CONSUMPTION\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 11.\u003c\/strong\u003e Well-being Discourse and Chinese Food in Korean Society\u003cbr\u003e \t\u003cem\u003eYoung-Kyun Yang\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 12.\u003c\/strong\u003e The Social Life of American Crayfish in Asia\u003cbr\u003e \t\u003cem\u003eSidney C. H. Cheung\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 13. \u003c\/strong\u003eEating Green: Ecological Food Consumption in Urban China\u003cbr\u003e \t\u003cem\u003eJakob A. Klein\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \t\u003cstrong\u003eChapter 14. \u003c\/strong\u003eFrom Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China\u003cbr\u003e \t\u003cem\u003eYunxiang Yan\u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e \tNotes on Contributors\u003cbr\u003e \tIndex\u003c\/p\u003e","brand":"Berghahn Books","offers":[{"title":"Default Title","offer_id":51042218738007,"sku":"9781782385622","price":89.1,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781782385622.jpg?v=1750953493","url":"https:\/\/bookcurl.com\/products\/re-orienting-cuisine-east-asian-foodways-in-the-twenty-first-century-9781782385622","provider":"Book Curl","version":"1.0","type":"link"}