With chapters written by prominent anthropologists, this book provides the reader with rich ethnographic analysis of the changing process in the production of food and foodways throughout Asia.
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Food and Foodways in Asia

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With chapters written by prominent anthropologists, this book provides the reader with rich ethnographic analysis of the changing process in the production of food and foodways throughout Asia.
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Product Details

  • ISBN-13: 9780203947128
  • Publisher: Taylor & Francis, Inc.
  • Publication date: 5/15/2007
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 215
  • File size: 850 KB

Meet the Author

Sidney C.H. CHEUNG is Associate Professor in the Department of Anthropology in The Chinese University of Hong Kong.

TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.

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Table of Contents

I Ecology, Resources and Food Production; 1. Fermented Marine Food Products in Vietnam: Ecological basis and production; 2. Namako and Iriko: Historical overview on holothurian (sea cucumber) exploitation, utilization and trade in Japan; 3. Fish in the Marsh: A case study of freshwater fish farming in Hong Kong

II Tradition and Food Production; 4. Poonchoi: The production and popularity of a rural festive cuisine in urban and modern Hong Kong; 5. Convenient-Involvement Foods and Production of the Family Meal in South China; 6. Edible Mercy: Charity food production and fundraising activities in Hong Kong; 7. Estimating Rice, Agriculture, Global Trade, and National Culture in South Korea

III Restaurants and Food Production; 8. A Taste of the Past: Historically-themed restaurants and social memory in Singapore; 9. Indigenous Food and Foodways: Mapping the production of Ainu food in Tokyo; 10. Authenticity and Professionalism in Restaurant Kitchens

IV Asian Cooking and World Cuisine; 11. In Search of a Macanese Cookbook; 12. Nyonya Cuisine: Chinese, non-Chinese, and the making of a famous cuisine in Southeast Asia; 13. From Malacca to Adelaide… : Fragments towards a biography of cooking, yearning and laksa; 14. Asia’s Contributions to World Cuisine: a beginning inquiry

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