Culinary nationalism in Asia
Culinary nationalism in Asia
Bok · Engelsk · 2019
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| Omfang | xvii, 282 sider : illustrasjoner, kart
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| Opplysninger | Foreword : Food in the making and unmaking of Asian nationalisms / Krishnendu Ray -- Introduction : culinary nationalism in Asia / Michelle T. King -- Vegetarian nationalism : critiques of meat eating for Japanese bodies, 1880-1938 / Tatsuya Mitsuda -- Food, gender and domesticity in nationalist north India : between digestion and desire / Rachel Berger -- A cookbook in search of a country : Fu Pei-mei and the conundrum of Chinese culinary nationalism / Michelle T. King -- From military rations to UNESCO heritage : a short history of Korean kimchi / Katarzyna Cwiertka -- Priestess of sake : woman as producer in Natsuko's sake / Satoko Kakihara -- Defining modern Malaysian cuisine : fusion or ingredients? / Gaik Cheng Khoo -- Eating to live : sustaining the body and feeding the spirit in the films of Tsai Ming-liang / Michelle Bloom -- The politicization of beef and meat in contemporary India : protecting animals and alienating minorities / Michaël Bruckert -- Writing international cuisine in Japan : Murai Gensai's 1903 culinary novel Kuidoraku / Eric Rath -- Red (Michelin) stars over China : culinary politics in a transnational culinary field / James Farrer -- Drinking scorpions at Trader Vic's : Polynesian parties, Caribbean rum, Chinese cooks and American tourists / Dan Bender -- Laksa nation : tastes of Asian belonging, borrowed and re-imagined / Jean Duruz -- Afterword : feasting and the pursuit of national unity : American Thanksgiving and Cantonese common-pot dining / James Watson.. - "This collection of essays comprises a groundbreaking volume, as it is the first to propose a critical, comparative framework for the study of modern foodways both inside and outside of Asia through the crucial lens of culinary nationalism. With "culinary nationalism" defined as a process in flux, diametrically opposed to the limited concept of national cuisine, the contributors call for explicit critical comparisons of cases of culinary nationalism within regions, in order to recognize regional patterns of modern culinary development. In essence, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and is not exclusive to current Eurocentric models. Instead, the essays set out a fresh agenda for thinking about future food studies scholarship through the comparative consideration of key themes: gender, cooking and consumption; the cultivation of taste and authority; the reinterpretation of culinary traditions; inter/national cuisines; hunger, violence, nation; and Asia as culinary imaginary. With 14 original contributions from a range of established food studies scholars, including Katarzyna Cwiertka, Eric Rath, James Farrer, Jean Duruz and Dan Bender, and a foreword and preface from Krishnendu Ray and James Watson, this volume is a vital contribution to the study of food in Asia. The interdisciplinary, and broadly comparative scope of the chapters range across historical and contemporary culinary geographies of East, South and Southeast Asia, drawing from history, sociology, anthropology, geography, economics, literary studies and film and cultural studies"--
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| ISBN | 9781350078673
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