LEADER 03875nam 2200649 450 001 9910812558003321 005 20200520144314.0 010 $a1-78238-563-0 024 7 $a10.1515/9781782385639 035 $a(CKB)2670000000594115 035 $a(EBL)1707810 035 $a(SSID)ssj0001440976 035 $a(PQKBManifestationID)11801384 035 $a(PQKBTitleCode)TC0001440976 035 $a(PQKBWorkID)11393277 035 $a(PQKB)10030385 035 $a(MiAaPQ)EBC1707810 035 $a(Au-PeEL)EBL1707810 035 $a(CaPaEBR)ebr11019564 035 $a(CaONFJC)MIL726359 035 $a(OCoLC)903317376 035 $a(DE-B1597)636839 035 $a(DE-B1597)9781782385639 035 $a(EXLCZ)992670000000594115 100 $a20150220h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aRe-orienting cuisine $eEast Asian foodways in the twenty-first century /$fedited by Kwang Ok Kim 210 1$aNew York, [New York] ;$aOxford, [England] :$cberghahn,$d2015. 210 4$dİ2015 215 $a1 online resource (306 p.) 225 1 $aFood, Nutrition, and Culture ;$vVolume 3 300 $aDescription based upon print version of record. 311 $a1-78238-562-2 311 $a1-322-95077-6 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aContents; Figures and Tables; Acknowledgments; Introduction; Part I - National/Local Food in the (Re)Making; Chapter 1 - Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea; Chapter 2 - History and Politics of National Cuisine: Malaysia and Taiwan; Chapter 3 - Wudang Daoist Tea Culture; Chapter 4 - Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life; Part II - Food Practice across Cultural Boundaries; Chapter 5 - Noodle Odyssey: East Asia and Beyond; Chapter 6 - Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan 327 $aChapter 7 - The Visible and the Invisible: Intimate Engagements with Russia's Culinary EastChapter 8 - Experiencing the ""West"" through the ""East"" in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria; Chapter 9 - Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea; Chapter 10 - Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad; Part III - Health, Safety, and Food Consumption; Chapter 11 - Well-Being Discourse and Chinese Food in Korean Society 327 $aChapter 12 - The Social Life of American Crayfish in AsiaChapter 13 - Eating Green: Ecological Food Consumption in Urban China; Chapter 14 - From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China; Contributors; Index 330 $a Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discus 410 0$aFood, nutrition, and culture ;$vVolume 3. 606 $aFood habits$zEast Asia 606 $aDiet$zEast Asia 615 0$aFood habits 615 0$aDiet 676 $a394.1/2095 702 $aKim$b Kwang-o?k 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910812558003321 996 $aRe-orienting cuisine$94114959 997 $aUNINA