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Culinary Nationalism in Asia

Editat de Michelle T. King
en Limba Engleză Paperback – 26 ian 2022
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and notexclusive to current Eurocentric models.Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.
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Specificații

ISBN-13: 9781350236868
ISBN-10: 1350236861
Pagini: 304
Ilustrații: 25 bw illus
Dimensiuni: 156 x 234 mm
Greutate: 0.43 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Locul publicării:London, United Kingdom

Caracteristici

The first work of its kind to draw interdisciplinary comparisons between a variety of nation states in Asia. The burgeoning interest in Asian cuisine will make this a popular book.

Notă biografică

Michelle T. Kingis Associate Professor in the Department of History at the University of North Carolina at Chapel Hill, USA. She is the author ofBetween Birth and Death: Female Infanticide in Nineteenth-Century China(2014).

Cuprins

List of FiguresList of MapsForeword: Food in the Making and Unmaking of Asian NationalismsKrishnendu RayAcknowledgmentsMapsIntroduction: Culinary Nationalism in AsiaMichelle T. KingPart One Historical Legacies1 "Vegetarian" Nationalism: Critiques of Meat Eating for Japanese Bodies, 1880-1938Tatsuya Mitsuda2 Food, Gender, and Domesticity in Nationalist North India: Between Digestion and DesireRachel Berger3 A Cookbook in Search of a Country: Fu Pei-mei and the Conundrum of Chinese Culinary NationalismMichelle T. King4 From Military Rations to UNESCO Heritage: A Short History of Korean KimchiKatarzyna J. CwiertkaPart Two Internal Boundaries5 Priestess of Sake: Woman as Producer in Natsuko's SakeSatoko Kakihara6 Defining "Modern Malaysian" Cuisine: Fusion or Ingredients?Gaik Cheng Khoo7 Eating to Live: Sustaining the Body and Feeding the Spirit in the Films of Tsai Ming-liangMichelle E. Bloom8 The Politicization of Beef and Meat in Contemporary India: Protecting Animals and Alienating MinoritiesMichaël BruckertPart Three Global Contexts9 Writing an "International" Cuisine in Japan: Murai Gensai's 1903 Culinary NovelKuidoraku Eric C. Rath10 Red (Michelin) Stars Over China: Seeking Recognition in a Transnational Culinary FieldJames Farrer11 Drinking Scorpions at Trader Vic's: Polynesian Parties, Caribbean Rum, Chinese Cooks, and American TouristsDaniel E. Bender12 Laksa Nation: Tastes of "Asian" Belonging, Borrowed and ReimaginedJean DuruzAfterword: Feasting and the Pursuit of National Unity-American Thanksgiving and Cantonese Common-Pot DiningJames L. WatsonNotes on ContributorsIndex

Recenzii

This edited collection addresses a topic that is both timely and critical considering the current state of international relations. It contributes to the further refinement of theoretical considerations around the use of food to construct and assert national identities, setting those strategies within historical as well as contemporary contexts. Although it focuses on nations in Asia, its observations are universally relevant, and can be applied to all cultural forms, not just food . As such, this volume will become foundational reading in a number of disciplines, including Asian studies, international studies, mobility studies, history, heritage studies, and political science, as well as food studies.
Gathering a prominent group of scholars and publishing a book on this topic, is quite an accomplishmentthat definitely puts Dr. King's name on the list of food scholars.
With chapters by leading scholars in Asian food studies, Michelle King's essential volume takes us beyond the usual accounts of national cuisines as menus of inclusion and exclusion to analyze more diverse expressions of culinary nationalism.
This book will be a great discovery to everyone interested in transformation of cuisine and nation-making in modern Asia. It brings readers to understand the 'meal' in the political context for different historical trajectories in various Asian countries. The editor has done a great job by using the framework of culinary nationalism to enhance the vibrant discussions of food in relations to government policy, market consumption, and individual choices with excellent case studies all over Asia.
This electric collection of essays offers provocative insights into the dynamics of culinary nationalism across East, Southeast, and South Asia. Bringing together historical work, contemporary sociological analysis, and evocative studies of film and literature, Culinary Nationalism in Asia is redolent of laksa and kimchi alongside beef biryani and zongzi, and will be certain to stimulate lively debate and new work on the complex interplay between food cultures and nation-building.
Culinary Nationalism in Asiais a pioneering interdisciplinary work on food and nationalism in Asia. Creatively crossing disciplinary and geographical boundaries, the authors of essays illuminate an extraordinarily wide range of subjects, from religious tradition to scientific nutrition, to military ration, to the high-tech kitchen appliance. This is an outstanding contribution to food studies.
The rich culinary diversity in Asia is the focus of Michelle King's superb collection which sensitively analyses the connection between cuisine and nation. The concept of culinary nationalism revisits previous studies on national cuisine and illuminates geographical, historical and social aspects of cuisine as nations seek recognition for their culinary assets from UNESCO and the Michelin guide. This book is essential reading in sociology, anthropology, history and Asian Studies.
This territorially and conceptually ambitious monograph ably interrogates hierarchies and stereotypes of cuisines, ingredients, and tastes through the lens of nation-making, national imaginings, genealogies of belonging and un-belonging in a brilliantly multi-stranded volume that showcases cutting-edge research by established and emerging scholars across an array of disciplines such as anthropology, Asian studies, history, film, geography, food studies, and sociology.
This timely, thought-provoking collection deftly interrogates the relationships between foodways, modern nation-making, and the construction of class and ethnic boundaries within and across nations. Geographically spanning East, Southeast, and South Asia, and chronologically reaching from the late 19th century to contemporary times, this excellent volume allow us to comprehend how food-related practices and values have been key arenas for asserting and contesting identities in modern nation-states throughout Asia.