Re-Orienting Cuisine

East Asian Foodways in the Twenty-First Century
1. Auflage 2018
ISBN: 978-1-78920-067-6
Verlag: Berghahn Books

Buch, Englisch, Band 3, 310 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

Reihe: Food, Nutrition, and Culture

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.

Autoren/Hrsg.

Kim, Kwang Ok

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft

Inhaltsverzeichnis

List of Illustrations

Acknowledgments

Introduction

Kwang Ok Kim

PART I: NATIONAL/LOCAL FOOD IN THE RE(MAKING)

Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea

Okpyo Moon

Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan

Hsin-Huang Michael Hsiao and Khay-Thiong Lim

Chapter 3. Wudang Daoist Tea Culture

Jean DeBernardi

Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life

Kwang Ok Kim

PART II: FOOD PRACTICE ACROSS CULTURAL BOUNDARY

Chapter 5. Noodle Odyssey: East Asia and Beyond

Kyung-Koo Han

Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan

David Y. H. Wu

Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary East

Melissa L. Caldwell

Chapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Post-socialist Bulgaria

Yuson Jung

Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea

Sangmee Bak

Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad

Michael Herzfeld

PART III: HEALTH, SAFETY, AND FOOD CONSUMPTION

Chapter 11. Well-being Discourse and Chinese Food in Korean Society

Young-Kyun Yang

Chapter 12. The Social Life of American Crayfish in Asia

Sidney C. H. Cheung

Chapter 13. Eating Green: Ecological Food Consumption in Urban China

Jakob A. Klein

Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China

Yunxiang Yan

Notes on Contributors

Index

Über Autor(innen)

Kim, Kwang Ok
Kwang Ok Kim, D.Phil. Oxon. is Professor Emeritus of Anthropology at Seoul National University, Yongje Distinguished Professor at Yonsei University and also Distinguished Chair Professor of Humanities and Social Sciences at Shandong University, China. He has conducted fieldwork on the politics of culture in Korea, the Chinese mainland, and Taiwan. His publications include Ethnicity: Beyond the Myth (2006), Politics of Culture and Power Structure of a Korean Local Society (2012), and China in Everyday Practice (2017).