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Food and foodways in Asia : resource, tradition and cooking

Author: Sidney C H Cheung; Chee Beng Tan
Publisher: London ; New York : Routledge, 2007.
Series: Anthropology of Asia series, 17.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
This book 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.  Read more...
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Details

Genre/Form: Kongress
Cookbooks
Hongkong (2004)
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Sidney C H Cheung; Chee Beng Tan
ISBN: 0415392136 9780415392136 9780415547048 0415547040 0203947126 9780203947128
OCLC Number: 76864426
Description: xii, 215 pages : illustrations, maps ; 24 cm.
Contents: Fermented marine food products in Vietnam : ecological basis and production / Kenneth Ruddle --
Namako and iriko : historical overview on holothuria (sea cucumber) exploitation, utilization, and trade in Japan / Akamine Jun --
Fish in the marsh : a case study of freshwater fish farming in Hong Kong / Sidney C.H. Cheung --
Poonchoi : the production and popularity of a rural festive cuisine in urban and modern Hong Kong / Chan Kwok-Shing --
Convenient-involvement foods and production of the family meal in South China / Siumi Maria Tam --
Edible mercy : charity food production and fundraising activities in Hong Kong / Satohiro Serizawa --
Estimating rice, agriculture, global trade and national culture in South Korea / Michael Reinschmidt --
A taste of the past : historically-themed restaurants and social memory in Singapore / Wong Hong-Suen --
Indigenous food and foodways : mapping the production of Ainu food in Tokyo / Mark K. Watson --
Authenticity and professionalism in restaurant kitchens / Luke Y.C. Fung --
In search of a Macanese cookbook / Alexander Mamak --
Nyonya cuisine : Chinese, non-Chinese and the making of a famous cuisine in Southeast Asia / Tan Chee-Beng --
From Malacca to Adelaide : fragments towards a biography of cooking, yearning and laksa / Jean Duruz --
Asia's contributions to world cuisine : a beginning inquiry / Sidney W. Mintz.
Series Title: Anthropology of Asia series, 17.
Responsibility: edited by Sidney C.H. Cheung and Tan Chee-Beng.
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Abstract:

Food is an important cultural marker of identity in contemporary Asian societies. This title is an anthropological inquiry providing ethnographic descriptions and analysis of food production as it  Read more...

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