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Title Re-orienting cuisine : East Asian foodways in the twenty-first century / edited by Kwang Ok Kim
Published New York : Berghahn Books, 2015
Online access available from:
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Description 1 online resource
Series Food, nutrition, and culture ; volume 3
Food, nutrition, and culture ; volume 3
Contents Dining elegance and authenticity : archaeology of royal court cuisine in Korea / Okpyo Moon -- History and politics of national cuisine : Malaysia and Taiwan / Hsin-Huang Michael Hsiao and Khay-Thiong Lim -- Wudang Daoist tea culture / Jean DeBernardi -- Rice cuisine and cultural practice in contemporary Korean dietary life / Kwang Ok Kim -- Noodle odyssey : East Asia and beyond / Kyung-Koo Han -- Cultural nostalgia and global imagination : Japanese cuisine in Taiwan / David Y.H. Wu -- The visible and the invisible : intimate engagements with Russia's culinary East / Melissa L. Caldwell -- Experiencing the "West" through the "East" in the margins of Europe : Chinese food consumption practices in post-socialist Bulgaria / Yuson Jung -- Exoticizing the familiar, domesticating the foreign : ethnic food restaurants in Korea / Sangmee Bak -- Serving ambiguity : class and classification in Thai food at home and abroad / Michael Herzfeld -- Well-being discourse and Chinese food in Korean society / Young-Kyun Yang -- The social life of American crayfish in Asia / Sidney C.H. Cheung -- Eating green : ecological food consumption in urban China / Jakob A. Klein -- From food poisoning to poisonous food : the spectrum of food-safety -- Problems in contemporary China / Yunxiang Yan
Notes Print version record
Subject Diet -- East Asia.
Food habits -- East Asia.
Form Electronic book
Author Kim, Kwang-ŏk, editor
ISBN 1322950776 (electronic bk.)
1782385630 (electronic bk.)
9781322950778 (electronic bk.)
9781782385639 (electronic bk.)