Food And Foodways In Asia

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Food and Foodways in Asia

Sidney Cheung,Chee-Beng Tan
Food and Foodways in Asia Book PDF

Author : Sidney Cheung,Chee-Beng Tan
Publisher : Routledge
Page : 228 pages
File Size : 44,8 Mb
Release : 2007-06-11
Category : Cooking
ISBN : 9781134164615

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Food and Foodways in Asia by Sidney Cheung,Chee-Beng Tan Pdf

Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia 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. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to ‘world cuisine,’ Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies.

Chinese Food and Foodways in Southeast Asia and Beyond

Tan Chee-Beng
Chinese Food and Foodways in Southeast Asia and Beyond Book PDF

Author : Tan Chee-Beng
Publisher : NUS Press
Page : 256 pages
File Size : 53,7 Mb
Release : 2012-08-01
Category : Social Science
ISBN : 9789971695484

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Chinese Food and Foodways in Southeast Asia and Beyond by Tan Chee-Beng Pdf

Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.

Re-orienting Cuisine

Kwang Ok Kim
Re orienting Cuisine Book PDF

Author : Kwang Ok Kim
Publisher : Berghahn Books
Page : 310 pages
File Size : 41,7 Mb
Release : 2015-02-01
Category : Social Science
ISBN : 9781782385639

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Re-orienting Cuisine by Kwang Ok Kim Pdf

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.

Food Culture in Southeast Asia

Penny Van Esterik
Food Culture in Southeast Asia Book PDF

Author : Penny Van Esterik
Publisher : Bloomsbury Publishing USA
Page : 175 pages
File Size : 51,6 Mb
Release : 2008-08-30
Category : Social Science
ISBN : 9780313344206

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Food Culture in Southeast Asia by Penny Van Esterik Pdf

Southeast Asian cuisines, such as Thai, have become quite popular in the United States even though immigrant numbers are low. The food is appealing because it is tasty, attractive, and generally healthful, with plentiful vegetables, fish, noodles, and rice. Food Culture in Southeast Asia is a richly informative overview of the food and foodways of the mainland countries including Burma, Thailand, Lao, Vietnam, Cambodia, and Malaysia, and the island countries of Singapore, Brunei, East Timor, Indonesia, and the Philippines. Students and other readers will learn how diverse peoples from diverse geographies feed themselves and the value they place on eating as a material, social, and symbolic act. Chapter 1, Historical Overview, surveys the archaeological and historical evidence concerning mainland Southeast Asia, with emphasis on the Indianized kingdoms of the mainland and the influence of the spice trade on subsequent European colonization. Chapter 2, Major Foods and Ingredients, particularly illuminates the rice culture as the central source of calories and a dominant cultural symbol of feminine nurture plus fish and fermented fish products, local fresh vegetables and herbs, and meat in variable amounts. The Cooking chapter discusses the division of labor in the kitchen, kitchens and their equipment, and the steps in acquiring, processing and preparing food. The Typical Meals chapter approaches typical meals by describing some common meal elements, meal format, and the timing of meals. Typical meals are presented as variations on a common theme, with particular attention to contrasts such as rural-urban and palace-village. Iconic meals and dishes that carry special meaning as markers of ethnic or national identity are also covered. Chapter 6, Eating Out, reviews some of the options for public eating away from home in the region, including the newly developed popularity of Southeast Asian restaurants overseas. The chapter has an urban, middle-class bias, as those are the people who are eating out on a regular basis. The Special Occasions chapter examines ritual events such as feeding the spirits of rice and the ancestors, Buddhist and Muslim rituals involving food, rites of passage, and universal celebrations around the coming of the New Year. The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.

Changing Chinese Foodways in Asia

David Y. H. Wu,Chee-Beng Tan
Changing Chinese Foodways in Asia Book PDF

Author : David Y. H. Wu,Chee-Beng Tan
Publisher : Chinese University Press
Page : 312 pages
File Size : 54,6 Mb
Release : 2001
Category : Cooking
ISBN : 9622019145

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Changing Chinese Foodways in Asia by David Y. H. Wu,Chee-Beng Tan Pdf

Through the lens of Chinese food, the authors address recent theories in social science concerning cultural identity, ethnicity, boundary formation, consumerism and globalization, and the invention of local cuisine in the context of rapid culture change in East and Southeast Asia.

Food Culture in Colonial Asia

Cecilia Leong-Salobir
Food Culture in Colonial Asia Book PDF

Author : Cecilia Leong-Salobir
Publisher : Routledge
Page : 246 pages
File Size : 52,8 Mb
Release : 2011-05-03
Category : History
ISBN : 9781136726538

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Food Culture in Colonial Asia by Cecilia Leong-Salobir Pdf

Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.

Curried Cultures

Krishnendu Ray,Tulasi Srinivas
Curried Cultures Book PDF

Author : Krishnendu Ray,Tulasi Srinivas
Publisher : Univ of California Press
Page : 328 pages
File Size : 51,6 Mb
Release : 2012-05-01
Category : Cooking
ISBN : 9780520952249

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Curried Cultures by Krishnendu Ray,Tulasi Srinivas Pdf

Although South Asian cookery and gastronomy has transformed contemporary urban foodscape all over the world, social scientists have paid scant attention to this phenomenon. Curried Cultures–a wide-ranging collection of essays–explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings. Curried Cultures challenges disciplinary boundaries in considering South Asian gastronomy by assuming a proximity to dishes and diets that is often missing when food is a lens to investigate other topics. The book’s established scholarly contributors examine food to comment on a range of cultural activities as they argue that the practice of cooking and eating matter as an important way of knowing the world and acting on it.

Routledge Handbook of Food in Asia

Cecilia Leong-Salobir
Routledge Handbook of Food in Asia Book PDF

Author : Cecilia Leong-Salobir
Publisher : Routledge
Page : 467 pages
File Size : 46,7 Mb
Release : 2019-02-25
Category : Social Science
ISBN : 9781317209379

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Routledge Handbook of Food in Asia by Cecilia Leong-Salobir Pdf

Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region’s dishes, meals and ways of eating. By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: Food, Identity and Diasporic Communities Food Rites and Rituals Food and the Media Food and Health Food and State Matters. Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.

Food Culture in Russia and Central Asia

Glenn R. McNamara,Asele Surina
Food Culture in Russia and Central Asia Book PDF

Author : Glenn R. McNamara,Asele Surina
Publisher : Bloomsbury Publishing USA
Page : 356 pages
File Size : 45,8 Mb
Release : 2005-06-30
Category : Social Science
ISBN : 9798216085645

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Food Culture in Russia and Central Asia by Glenn R. McNamara,Asele Surina Pdf

Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights. After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.

Crossroads of Cuisine

Paul David Buell,Eugene N. Anderson,Montserrat de Pablo Moya,Moldir Oskenbay
Crossroads of Cuisine Book PDF

Author : Paul David Buell,Eugene N. Anderson,Montserrat de Pablo Moya,Moldir Oskenbay
Publisher : BRILL
Page : 352 pages
File Size : 55,5 Mb
Release : 2020-11-04
Category : History
ISBN : 9789004432109

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Crossroads of Cuisine by Paul David Buell,Eugene N. Anderson,Montserrat de Pablo Moya,Moldir Oskenbay Pdf

Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.

Asian Food

Katarzyna J. Cwiertka,Boudewijn C. A. Walraven
Asian Food Book PDF

Author : Katarzyna J. Cwiertka,Boudewijn C. A. Walraven
Publisher : Routledge
Page : 201 pages
File Size : 52,9 Mb
Release : 2013-01-11
Category : Social Science
ISBN : 9781136120268

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Asian Food by Katarzyna J. Cwiertka,Boudewijn C. A. Walraven Pdf

By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.

Food, Foodways and Foodscapes

Lily Kong
Food Foodways and Foodscapes Book PDF

Author : Lily Kong
Publisher : World Scientific
Page : 258 pages
File Size : 46,8 Mb
Release : 2015-10-21
Category : Social Science
ISBN : 9789814641234

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Food, Foodways and Foodscapes by Lily Kong Pdf

This fascinating and insightful volume introduces readers to food as a window to the social and cultural history and geography of Singapore. It demonstrates how the food we consume, the ways in which we acquire and prepare it, the company we keep as we cook and eat, and our preferences and practices are all revealing of a larger economic, social, cultural and political world, both historically and in contemporary times. Readers will be captivated by chapters that deal with the intersections of food and ethnicity, gender and class, food hybridity, innovations and creativity, heritage and change, globalization and localization, and more. This is a must-read for anyone interested in Singapore culture and society.

Eating Asian America

Robert Ji-Song Ku,Martin F. Manalansan,Anita Mannur
Eating Asian America Book PDF

Author : Robert Ji-Song Ku,Martin F. Manalansan,Anita Mannur
Publisher : NYU Press
Page : 454 pages
File Size : 45,5 Mb
Release : 2013-09-23
Category : Cooking
ISBN : 9781479810239

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Eating Asian America by Robert Ji-Song Ku,Martin F. Manalansan,Anita Mannur Pdf

"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice

Globalization of Chinese Food

Sidney Cheung,David Y. H. Wu
Globalization of Chinese Food Book PDF

Author : Sidney Cheung,David Y. H. Wu
Publisher : Routledge
Page : 218 pages
File Size : 48,7 Mb
Release : 2012-11-12
Category : Social Science
ISBN : 9781136002946

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Globalization of Chinese Food by Sidney Cheung,David Y. H. Wu Pdf

Does Chinese food taste the same in different parts of the world? What has happened to the Chinese diet in mainland China, Taiwan, Hong Kong and Macau? What has affected the foodways of Chinese communities in other Asian countries with large Chinese diasporic communities? What has made Chinese food popular in Australia, Indonesia, the Philippines and Japan? What has brought about the adoption and adaptation of western food and changes in Chinese diets in Hong Kong, Taiwan and Peking? By considering the practice of globalization, this volume of essays by well-known anthropologists from many locales in Asia, describes changes, variations and innovations to Chinese food in many parts of the world, paying particular attention to questions related to how foods are introduced, maintained, localised and reinvented according to changing lifestyles and social tastes. The book reviews and broadens classic social science theories about ethnic and social identity formation through the examination of Chinese food and eating habits in many locations. It reveals surprising changes and provides a powerful testimony to the impact of late twentieth-century globalization.

Japanese Foodways, Past and Present

Eric C. Rath,Stephanie Assmann
Japanese Foodways Past and Present Book PDF

Author : Eric C. Rath,Stephanie Assmann
Publisher : University of Illinois Press
Page : 306 pages
File Size : 50,7 Mb
Release : 2010
Category : Cooking
ISBN : 9780252077524

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Japanese Foodways, Past and Present by Eric C. Rath,Stephanie Assmann Pdf

Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods. Framed by two reoccurring themes--food in relation to place and food in relation to status--the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food has relevance and resonance with other foodways around the world. Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.