Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region’s dishes, meals and ways of eating.
By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian 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:
Food, Identity and Diasporic Communities
Food Rites and Rituals
Food and the Media
Food and Health
Food and State Matters.
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.
Author(s): Cecilia Leong-Salobir
Series: Routledge Handbooks
Publisher: Routledge
Year: 2019
Language: English
Pages: 356
Cover
Half Title
Title
Copyright
CONTENTS
List of figures
List of tables
Notes on contributors
1 Introduction
PART 1 Food, identity and diasporic communities
2 Geographies of fusion: re-imagining Singaporean and Malaysian food in global cities of the West
3 Finding France in flour: communicating colonialism in French Indochina through bread
4 Japanese culinary mobilities: the multiple globalizations of Japanese cuisine
5 Food and identity construction: the impact of colonization in Indonesian society
6 Searching for culinary footprints: a question of cultural identity – Kristang foodways and the Portuguese culinary legacy in Melaka
7 Cooking in the Hmong cultural kitchen
PART 2 Food rites and rituals
8 Eating of wood: the practice of mokujiki in Japan
9 Cooking for demons, soldiers, and commoners: history of a ritual meal in Java
10 Enjoying a dangerous pleasure: the evolution of pufferfish consumption in modern Japan
11 Crossing Japanese rice products with Italian futurism: fortune cookies, onigiri and arancini as communicant rice-bites
PART 3 Food and the media
12 Food writing and culinary tourism in Singapore
13 Her hunger knows no bounds: female–food relationships in Korean dramas
14 Untouched by human hands: making and marketing milk in Singapore, 1900–2007
15 Feasting on ‘the Other’: performing authenticity and commodifying difference in celebrity chefs’ food and travel television programmes
16 ‘Sauce in the bowl, not on your shirt’: food pedagogy and aesthetics in Vietnamese ethnic food tours to Cabramatta, Sydney
PART 4 Food and health
17 Uncle’s body: food, obesity and the risk of middle-class lifestyles in urban India
18 Shaping nutrition: the role of state institutions in the production of nutritional knowledge in Maoist China
PART 5 Food and state matters
19 “Protect agriculture and food safety!”: transnational protests against preferential trade agreements in East and Southeast Asia
20 Agriculture, food security and the Trans-Pacific Partnership: stability and change in Japanese agricultural policy making
21 Contesting the corporate food regime in South and Southeast Asia
22 Japanese foods (washoku) with wine: a study in non-state culinary politics
23 Shanghai, street food and the modern metropolis
Index
