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Re-orienting cuisine : East Asian foodways in the twenty-first century /
Foods 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 wi...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Berghahn Books,
2015.
|
| Colección: | Food, nutrition, and culture ;
volume 3. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Re-orienting cuisine : |b East Asian foodways in the twenty-first century / |c edited by Kwang Ok Kim. |
| 264 | 1 | |a New York : |b Berghahn Books, |c 2015. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a Food, nutrition, and culture ; |v volume 3 | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Dining elegance and authenticity : archaeology of royal court cuisine in Korea / Okpyo Moon -- History and politics of national cuisine : Malaysia and Taiwan / Hsin-Huang Michael Hsiao and Khay-Thiong Lim -- Wudang Daoist tea culture / Jean DeBernardi -- Rice cuisine and cultural practice in contemporary Korean dietary life / Kwang Ok Kim -- Noodle odyssey : East Asia and beyond / Kyung-Koo Han -- Cultural nostalgia and global imagination : Japanese cuisine in Taiwan / David Y.H. Wu -- The visible and the invisible : intimate engagements with Russia's culinary East / Melissa L. Caldwell -- Experiencing the "West" through the "East" in the margins of Europe : Chinese food consumption practices in post-socialist Bulgaria / Yuson Jung -- Exoticizing the familiar, domesticating the foreign : ethnic food restaurants in Korea / Sangmee Bak -- Serving ambiguity : class and classification in Thai food at home and abroad / Michael Herzfeld -- Well-being discourse and Chinese food in Korean society / Young-Kyun Yang -- The social life of American crayfish in Asia / Sidney C.H. Cheung -- Eating green : ecological food consumption in urban China / Jakob A. Klein -- From food poisoning to poisonous food : the spectrum of food-safety -- Problems in contemporary China / Yunxiang Yan. | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 520 | |a Foods 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 discus. | ||
| 546 | |a English. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
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| 650 | 0 | |a Food habits |z East Asia. | |
| 650 | 0 | |a Diet |z East Asia. | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a SOCIAL SCIENCE |x Anthropology |x Cultural. |2 bisacsh | |
| 650 | 7 | |a Diet |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 651 | 7 | |a East Asia |2 fast | |
| 700 | 1 | |a Kim, Kwang-ŏk, |e editor. | |
| 758 | |i has work: |a Re-orienting cuisine (Text) |1 https://id.oclc.org/worldcat/entity/E39PCXFtQWW6xxmWjjBXhFdYj3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Re-orienting cuisine : East Asian foodways in the twenty-first century. |d New York, [New York] ; Oxford, [England] : berghahn, ©2015 |h viii, 296 pages |k Food, nutrition, and culture ; Volume 3 |z 9781782385622 |
| 830 | 0 | |a Food, nutrition, and culture ; |v volume 3. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1707810 |z Texto completo |
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