Asian Food

The Global and the Local
1. Auflage 2001
ISBN: 978-0-7007-1333-2
Verlag: Routledge

Buch, Englisch, 204 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 476 g

Reihe: ConsumAsian Series

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.

Autoren/Hrsg.

Cwiertka, Katarzyna J.

Walraven, Boudewijn C. A.

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Soziologie Allgemein
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Regionalwissenschaften, Regionalstudien

Inhaltsverzeichnis

INTRODUCTION, Katarzyna J. Cwiertka; Chapter 1 EATING HONG KONG'S WAY OUT, Cheng Sea-ling; Chapter 2 ACCEPTANCE OF MILK PRODUCTS IN SOUTHEAST ASIA, Adel P. Hartog Den; Chapter 3 FOOD IN MIDDLE-CLASS MADRAS HOUSEHOLDS FROM THE 1970s TO THE 1990s, Pat Caplan; Chapter 4 LADIES WHO LUNCH, Merry I. White; Chapter 5 WILD-GATHERED FOODS AS COUNTERCURRENTS TO DIETARY GLOBALISATION IN SOUTH KOREA, Robert W. Pemberton; Chapter 6 BARDOT SOUP AND CONFUCIANS' MEAT, Boudewijn Walraven; Chapter 7 FAMILY HOSPITALITY AND ETHNIC TRADITION AMONG SOUTH ASIAN WOMEN IN THE WEST OF SCOTLAND, HelenBush, RoryWilliams; Chapter 8 EATING THE HOMELAND, Katarzyna J. Cwiertka; Chapter 9 CHINESE AND INDONESIAN RESTAURANTS AND THE TASTE FOR EXOTIC FOOD IN THE NETHERLANDS, Anneke H. Van Otterloo; Chapter 10 WARM MUSHROOM SUSHI?, Boudewijn Walraven; REFERENCES; LIST OF CONTRIBUTORS Index;

Über Autor(innen)

Katarzyna Cwiertka