Re-orienting Cuisine (eBook)

Kwang Ok Kim, D.Phil. Oxon. is Professor Emeritus of Anthropology at Seoul National University, Yongje Distinguished Professor at Yonsei University and also Distinguished Chair Professor of Humanities and Social Sciences at Shandong University, China. He has conducted fieldwork on the politics of culture in Korea, the Chinese mainland, and Taiwan. His publications include Ethnicity: Beyond the Myth (2006), Politics of Culture and Power Structure of a Korean Local Society (2012), and China in Everyday Practice (2017).

List of Illustrations
Acknowledgments

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