Re-orienting Cuisine : : East Asian Foodways in the Twenty-First Century / / ed. by Kwang Ok Kim.
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 wi...
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Superior document: | Title is part of eBook package: De Gruyter Berghahn Books Complete eBook-Package 2014-2015 |
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Place / Publishing House: | New York ;, Oxford : : Berghahn Books, , [2015] ©2015 |
Year of Publication: | 2015 |
Language: | English |
Series: | Food, Nutrition, and Culture ;
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Physical Description: | 1 online resource (310 p.) |
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Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century / ed. by Kwang Ok Kim. New York ; Oxford : Berghahn Books, [2015] ©2015 1 online resource (310 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Food, Nutrition, and Culture ; 3 Frontmatter -- Contents -- Figures and Tables -- Acknowledgments -- Introduction -- Part I. National/Local Food in the (Re)Making -- Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea -- Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan -- Chapter 3. Wudang Daoist Tea Culture -- Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life -- Part II. Food Practice across Cultural Boundaries -- Chapter 5. Noodle Odyssey: East Asia and Beyond -- Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan -- Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary East -- Chapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria -- Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea -- Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad -- Part III. Health, Safety, and Food Consumption -- Chapter 11. Well-Being Discourse and Chinese Food in Korean Society -- Chapter 12. The Social Life of American Crayfish in Asia -- Chapter 13. Eating Green: Ecological Food Consumption in Urban China -- Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China -- Contributors -- Index restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. Jun 2024) Anthropological linguistics Research Methodology. Diet East Asia. Food habits Research Methodology. Food habits East Asia. Nutritional anthropology Research Methodology. SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Anthropology (General), Food & Nutrition. Bak, Sangmee, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Caldwell, Melissa L., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Cheung, Sidney C. H., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb DeBernardi, Jean, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Han, Kyung-Koo, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Herzfeld, Michael, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Jung, Yuson, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Kim, Kwang Ok, editor. edt http://id.loc.gov/vocabulary/relators/edt Klein, Jakob A., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Lim, Khay-Thiong, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Michael Hsiao, Hsin-Huang, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Moon, Okpyo, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Ok Kim, Kwang, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Wu, David Y. H., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Yan, Yunxiang, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Yang, Young-Kyun, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Title is part of eBook package: De Gruyter Berghahn Books Complete eBook-Package 2014-2015 9783110998238 ZDB-23-BHBO print 9781782385622 https://doi.org/10.1515/9781782385639 https://www.degruyter.com/isbn/9781782385639 Cover https://www.degruyter.com/document/cover/isbn/9781782385639/original |
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Bak, Sangmee, Bak, Sangmee, Caldwell, Melissa L., Caldwell, Melissa L., Cheung, Sidney C. H., Cheung, Sidney C. H., DeBernardi, Jean, DeBernardi, Jean, Han, Kyung-Koo, Han, Kyung-Koo, Herzfeld, Michael, Herzfeld, Michael, Jung, Yuson, Jung, Yuson, Kim, Kwang Ok, Kim, Kwang Ok, Klein, Jakob A., Klein, Jakob A., Lim, Khay-Thiong, Lim, Khay-Thiong, Michael Hsiao, Hsin-Huang, Michael Hsiao, Hsin-Huang, Moon, Okpyo, Moon, Okpyo, Ok Kim, Kwang, Ok Kim, Kwang, Wu, David Y. H., Wu, David Y. H., Yan, Yunxiang, Yan, Yunxiang, Yang, Young-Kyun, Yang, Young-Kyun, |
author_facet |
Bak, Sangmee, Bak, Sangmee, Caldwell, Melissa L., Caldwell, Melissa L., Cheung, Sidney C. H., Cheung, Sidney C. H., DeBernardi, Jean, DeBernardi, Jean, Han, Kyung-Koo, Han, Kyung-Koo, Herzfeld, Michael, Herzfeld, Michael, Jung, Yuson, Jung, Yuson, Kim, Kwang Ok, Kim, Kwang Ok, Klein, Jakob A., Klein, Jakob A., Lim, Khay-Thiong, Lim, Khay-Thiong, Michael Hsiao, Hsin-Huang, Michael Hsiao, Hsin-Huang, Moon, Okpyo, Moon, Okpyo, Ok Kim, Kwang, Ok Kim, Kwang, Wu, David Y. H., Wu, David Y. H., Yan, Yunxiang, Yan, Yunxiang, Yang, Young-Kyun, Yang, Young-Kyun, |
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author_sort |
Bak, Sangmee, |
title |
Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century / |
spellingShingle |
Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century / Food, Nutrition, and Culture ; Frontmatter -- Contents -- Figures and Tables -- Acknowledgments -- Introduction -- Part I. National/Local Food in the (Re)Making -- Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea -- Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan -- Chapter 3. Wudang Daoist Tea Culture -- Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life -- Part II. Food Practice across Cultural Boundaries -- Chapter 5. Noodle Odyssey: East Asia and Beyond -- Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan -- Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary East -- Chapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria -- Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea -- Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad -- Part III. Health, Safety, and Food Consumption -- Chapter 11. Well-Being Discourse and Chinese Food in Korean Society -- Chapter 12. The Social Life of American Crayfish in Asia -- Chapter 13. Eating Green: Ecological Food Consumption in Urban China -- Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China -- Contributors -- Index |
title_sub |
East Asian Foodways in the Twenty-First Century / |
title_full |
Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century / ed. by Kwang Ok Kim. |
title_fullStr |
Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century / ed. by Kwang Ok Kim. |
title_full_unstemmed |
Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century / ed. by Kwang Ok Kim. |
title_auth |
Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century / |
title_alt |
Frontmatter -- Contents -- Figures and Tables -- Acknowledgments -- Introduction -- Part I. National/Local Food in the (Re)Making -- Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea -- Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan -- Chapter 3. Wudang Daoist Tea Culture -- Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life -- Part II. Food Practice across Cultural Boundaries -- Chapter 5. Noodle Odyssey: East Asia and Beyond -- Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan -- Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary East -- Chapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria -- Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea -- Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad -- Part III. Health, Safety, and Food Consumption -- Chapter 11. Well-Being Discourse and Chinese Food in Korean Society -- Chapter 12. The Social Life of American Crayfish in Asia -- Chapter 13. Eating Green: Ecological Food Consumption in Urban China -- Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China -- Contributors -- Index |
title_new |
Re-orienting Cuisine : |
title_sort |
re-orienting cuisine : east asian foodways in the twenty-first century / |
series |
Food, Nutrition, and Culture ; |
series2 |
Food, Nutrition, and Culture ; |
publisher |
Berghahn Books, |
publishDate |
2015 |
physical |
1 online resource (310 p.) |
contents |
Frontmatter -- Contents -- Figures and Tables -- Acknowledgments -- Introduction -- Part I. National/Local Food in the (Re)Making -- Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea -- Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan -- Chapter 3. Wudang Daoist Tea Culture -- Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life -- Part II. Food Practice across Cultural Boundaries -- Chapter 5. Noodle Odyssey: East Asia and Beyond -- Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan -- Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary East -- Chapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria -- Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea -- Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad -- Part III. Health, Safety, and Food Consumption -- Chapter 11. Well-Being Discourse and Chinese Food in Korean Society -- Chapter 12. The Social Life of American Crayfish in Asia -- Chapter 13. Eating Green: Ecological Food Consumption in Urban China -- Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China -- Contributors -- Index |
isbn |
9781782385639 9783110998238 9781782385622 |
callnumber-first |
G - Geography, Anthropology, Recreation |
callnumber-subject |
GN - Anthropology |
callnumber-label |
GN407 |
callnumber-sort |
GN 3407 F6595 42017 |
geographic_facet |
East Asia. |
url |
https://doi.org/10.1515/9781782385639 https://www.degruyter.com/isbn/9781782385639 https://www.degruyter.com/document/cover/isbn/9781782385639/original |
illustrated |
Not Illustrated |
dewey-hundreds |
300 - Social sciences |
dewey-tens |
390 - Customs, etiquette & folklore |
dewey-ones |
394 - General customs |
dewey-full |
394.12 |
dewey-sort |
3394.12 |
dewey-raw |
394.12 |
dewey-search |
394.12 |
doi_str_mv |
10.1515/9781782385639 |
oclc_num |
903317376 |
work_keys_str_mv |
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ids_txt_mv |
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hierarchy_parent_title |
Title is part of eBook package: De Gruyter Berghahn Books Complete eBook-Package 2014-2015 |
is_hierarchy_title |
Re-orienting Cuisine : East Asian Foodways in the Twenty-First Century / |
container_title |
Title is part of eBook package: De Gruyter Berghahn Books Complete eBook-Package 2014-2015 |
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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.</subfield></datafield><datafield tag="538" ind1=" " ind2=" "><subfield code="a">Mode of access: Internet via World Wide Web.</subfield></datafield><datafield tag="546" ind1=" " ind2=" "><subfield code="a">In English.</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Description based on online resource; title from PDF title page (publisher's Web site, viewed 25. 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