Food and Foodways in Asia

Informationen zum Autor 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. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis 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 ...

Autorentext
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.

Klappentext
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.

Inhalt
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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