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Routledge Handbook of Food in Asia

Edited by: Cecilia Leong-Salobir

Print publication date:  February  2019
Online publication date:  February  2019

Print ISBN: 9781138669918
eBook ISBN: 9781315617916
Adobe ISBN:

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Book description

<P>Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the <I>Routledge Handbook of Food in Asia</I> explores the changes and variations in the region?s dishes, meals and ways of eating. </P> <P></P> <P>By&nbsp;demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian&nbsp;cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: </P> <P></P> <UL> <P> <LI>Food, Identity and Diasporic Communities</LI> <P></P> <P> <LI>Food Rites and Rituals</LI> <P></P> <P> <LI>Food and the Media</LI> <P></P> <P> <LI>Food and Health</LI> <P></P> <P> <LI>Food and State Matters. </LI> <P></P></UL> <P></P> <P>Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.</P>

Table of contents

Prelims Download PDF
Chapter  1:  Introduction Download PDF
Chapter  2:  Geographies of Fusion Download PDF
Chapter  3:  Finding France in Flour Download PDF
Chapter  4:  Japanese Culinary Mobilities Download PDF
Chapter  5:  Food and Identity Construction Download PDF
Chapter  6:  Searching for Culinary Footprints Download PDF
Chapter  7:  Cooking in the Hmong Cultural Kitchen Download PDF
Chapter  8:  Eating of Wood Download PDF
Chapter  9:  Cooking for Demons, Soldiers, and Commoners Download PDF
Chapter  10:  Enjoying a Dangerous Pleasure Download PDF
Chapter  11:  Crossing Japanese Rice Products with Italian Futurism Download PDF
Chapter  12:  Food Writing and Culinary Tourism in Singapore Download PDF
Chapter  13:  Her Hunger Knows no Bounds Download PDF
Chapter  14:  Untouched by Human Hands Download PDF
Chapter  15:  Feasting on ‘the Other’ Download PDF
Chapter  16:  ‘Sauce in the Bowl, not on your Shirt’ Download PDF
Chapter  17:  Uncle’s Body Download PDF
Chapter  18:  Shaping Nutrition Download PDF
Chapter  19:  “Protect Agriculture and Food Safety!” Download PDF
Chapter  20:  Agriculture, Food Security and the Trans-Pacific Partnership Download PDF
Chapter  21:  Contesting the Corporate Food Regime in South and Southeast Asia Download PDF
Chapter  22:  Japanese Foods (Washoku) with Wine Download PDF
Chapter  23:  Shanghai, Street Food and the Modern Metropolis Download PDF
Index Download PDF
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