Re-orienting Cuisine
Berghahn Books (Verlag)
978-1-78238-562-2 (ISBN)
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 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.
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
| Reihe/Serie | Food, Nutrition, and Culture |
|---|---|
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 581 g |
| Themenwelt | Sozialwissenschaften ► Ethnologie |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-78238-562-2 / 1782385622 |
| ISBN-13 | 978-1-78238-562-2 / 9781782385622 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
