Food and Foodways in Asia: Resource, Tradition and Cooking

by Cheung, Sidney; Tan, Chee Beng

• ISBN13: 9780203947128
• ISBN10: 0203947126
• Copyright: 2007-06-22
• Publisher: Taylor & Francis

Summary

With chapters written by prominent anthropologists, this book provides the reader with rich ethnographic analysis of the changing process in the production of food and foodways throughout Asia.

Table of Contents

Introduction : food and foodways in Asia	p. 1
Fermented marine food products in Vietnam : ecological basis and production	p. 13
Namuko and iriko : historical overview on holothuria (sea cucumber) exploitation, utilization, and trade in Japan	p. 23
Fish in the marsh : a case study of freshwater fish farming in Hong Kong	p. 37
Poonchoi : the production and popularity of a rural festive cuisine in urban and modern Hong Kong	p. 53
Convenient-involvement foods and production of the family meal in South China	p. 67
Edible mercy : charity food production and fundraising activities in Hong Kong	p. 83
Estimating rice, agriculture, global trade and national food culture in South Korea	p. 96
A taste of the past : historically themed restaurants and social memory in Singapore	p. 115
Indigenous food and food ways : mapping the production of Ainu food in Tokyo	p. 129
Authenticity and professionalism in restaurant kitchens	p. 143
In search of a Macanese cookbook	p. 159
Nyonya cuisine : Chinese, non-Chinese and the making of a famous cuisine in Southeast Asia	p. 171
From Malacca to Adelaide ... : fragments towards a biography of cooking, yearning and laksa	p. 183
Asia's contributions to world cuisine : a beginning inquiry	p. 201
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