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Contents
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
Re-orienting Cuisine
East Asian Foodways in the Twenty-First Century
Edited by Kwang Ok Kim
310 pages, 29 illus., bibliog., index
ISBN 978-1-78238-562-2 Hb Published (February 2015)
eISBN 978-1-78238-563-9 eBook