LEADER 05829nam 22006615 450 001 996344228303316 005 20231110230625.0 010 $a0-8248-7958-9 010 $a0-8248-7957-0 024 7 $a10.1515/9780824879570 035 $a(CKB)4100000009346660 035 $a(DE-B1597)513355 035 $a(DE-B1597)9780824879570 035 $a(MiAaPQ)EBC5896541 035 $a(OCoLC)1149402420 035 $a(Au-PeEL)EBL5896541 035 $a(OCoLC)1120689305 035 $a(EXLCZ)994100000009346660 100 $a20200406h20202019 fg 101 0 $aeng 135 $aur||#|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aMoral Foods $eThe Construction of Nutrition and Health in Modern Asia /$fAngela Ki Che Leung, Melissa L. Caldwell, Robert Ji-Song Ku, Christine R. Yano 210 1$aHonolulu :$cUniversity of Hawaii Press,$d[2020] 210 4$d©2019 215 $a1 online resource (356 p.) $c6 b&w illustrations, 1 map 311 $a0-8248-7670-9 327 $tFrontmatter --$tContents --$tAcknowledgments --$tIntroduction --$t1. Health, Wealth, and Solidarity: Rice as Self in Japan and Malaysia --$t2. Confronting the Cow: Soybean Milk and the Fashioning of a Chinese Dairy Alternative --$t3. Moral Responsibility for Nutritional Milk: Motherhood and Breastfeeding in Modern Japan --$t4. Eating Well for Survival: Chinese Nutrition Experiments during World War II --$t5. The Good, the Bad, and the Toxic: Moral Foods in British India --$t6. The Good, the Bad, and the Foreign: Trajectories of Three Grains in Modern South Korea --$t7. Snacking, Health, Modernity: Moralizing Confections in Japan, 1890-1930 --$t8. Bad Meat: Food and the Medicine of Modern Hygiene in Colonial Hong Kong --$t9. Becoming Healthy: Changing Perception of Tea's Effects on the Body --$t10. To Build or to Transform Vegetarian China: Two Republican Projects --$t11. From Civilizing Foods for Nourishing Life to a Global Traditional Chinese Medicine Dietetics: Changing Perceptions of Foods in Chinese Medicine --$t12. Good Food, Bad Bodies: Lactose Intolerance and the Rise of Milk Culture in China --$tGlossary --$tBibliography --$tContributors --$tIndex 330 $aMoral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection's focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia.The first section, "Good Foods," focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, "Bad Foods," focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, "Moral Foods," focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies' dynamic position within larger global flows, connections, and disconnections.Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation. 410 0$aFood in Asia and the Pacific 606 $aSOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy)$2bisacsh 615 7$aSOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). 676 $a394.1/2095 701 $aArnold$b David$022979 701 $aBray$b Francesca$0248942 701 $aCaldwell$b Melissa L$01217054 701 $aFu$b Jia-Chen$01217055 701 $aKim$b Tae-Ho$01217056 701 $aLeung$b Angela Ki Che$01217057 701 $aLiu$b Michael Shiyung$01217058 701 $aMitsuda$b Tatsuya$01217059 701 $aNakayama$b Izumi$01217060 701 $aPeckham$b Robert$01217061 701 $aScheid$b Volker$01217062 701 $aSmith$b Hilary A$01217063 701 $aZhang$b Lawrence$01222367 702 $aCaldwell$b Melissa L.$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aKu$b Robert Ji-Song$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aLeung$b Angela Ki Che$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aYano$b Christine R.$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bDE-B1597 801 1$bDE-B1597 906 $aBOOK 912 $a996344228303316 996 $aMoral Foods$92834700 997 $aUNISA