An analysis of food in a global context where tastes, lifestyles and imaginations cross boundaries. An exploration of food's social and cultural meanings and functions.
An analysis of food in a global context where tastes, lifestyles and imaginations cross boundaries. An exploration of food's social and cultural meanings and functions.
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).
Inhaltsangabe
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
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
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