Overview

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.

Full Product Details

Author:   Cecilia Leong-Salobir
Publisher:   Taylor & Francis Ltd
Imprint:   Routledge
Weight:   0.794kg
ISBN:  

9781138669918

ISBN 10:   1138669911
Pages:   356
Publication Date:   21 February 2019
Audience:   College/higher education ,  Tertiary & Higher Education ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

"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 our 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 Policymaking 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"

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Author Information

Cecilia Leong-Salobir is a food historian affiliated with the University of Wollongong and University of Western Australia. Her publications include Food Culture in Colonial Asia: A Taste of Empire and Urban Food Culture: Sydney, Shanghai and Singapore in the Twentieth Century. Cecilia serves on editorial advisory boards for Global Food History and Food, Culture & Society.

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