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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...
| Call Number: | Libro Electrónico |
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| Other Authors: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
New York :
Berghahn Books,
2015.
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| Series: | Food, nutrition, and culture ;
volume 3. |
| Subjects: | |
| Online Access: | Texto completo |
| Summary: | 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. |
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| Physical Description: | 1 online resource |
| Bibliography: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 1322950776 9781322950778 9781782385639 1782385630 |