ISBN:
978-1-3500-7867-3
,
1-3500-7867-0
Sprache:
Englisch
Seiten:
XVII, 320 Seiten
Schlagwort(e):
Asien Japan
;
Indien
;
Malaysia
;
China
;
Korea
;
Polynesien
;
Anthropologie, kulinarische
;
Eßgewohnheit
;
Ethnizität
;
Identität
;
Nahrungszubereitung
;
Nationalismus
;
Tradition
;
Geschlechterforschung
;
Kulturvergleich
Kurzfassung:
This collection of essays proposes a critical, comparative framework for the study of modern foodways, both inside and outside of Asia, through the crucial lens of culinary nationalism. With culinary nationalism defined as a process in flux, opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism within regions, with the intention of recognizing regional 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 not exclusive to current Eurocentric models. The book, which includes a foreword from Krishnendu Ray and a preface from James Watson, sets out a fresh agenda for thinking about future food studies scholarship. Key themes considered include: gender; cooking and consumption; the cultivation of taste and authority; the reinterpretation of culinary traditions; inter/national cuisines; hunger, violence, nation; and Asia as culinary imaginary.
Beschreibung / Inhaltsverzeichnis:
List of maps and figures Acknowledgements Foreword Food in the Making and Unmaking of Asian Nationalisms Krishnendu Ray, Food Studies, New York University Introduction Culinary Nationalism in Asia Michelle T. King, History, University of North Carolina at Chapel Hill Historical Legacies 1) "Vegetarian" Nationalism: Critiques of Meat Eating for Japanese Bodies, 1880-1938" Tatsuya Mitsuda, Economics, Keio University 2) Food, Gender and Domesticity in Nationalist North India: Between Digestion and Desire Rachel Berger, History, Concordia University 3) A Cookbook in Search of a Country: Fu Pei-mei and the Conundrum of Chinese Culinary Nationalism Michelle T. King, History, University of North Carolina at Chapel Hill 4) From Military Rations to UNESCO Heritage: A Short History of Korean Kimchi. Katarzyna Cwiertka, Asian Studies, Leiden University Internal Boundaries 5) Priestess of Sake: Woman as Producer in Natsuko's Sake Satoko Kakihara, Modern Languages and Lit., California State University Fullerton 6) Defining "Modern Malaysian" Cuisine: Fusion or Ingredients? Gaik Cheng Khoo, Media Studies, University of Nottingham Malaysia Campus 7) Eating to Live: Sustaining the Body and Feeding the Spirit in the Films of Tsai Ming-liang Michelle Bloom, Comparative Literature, University of California, Riverside 8) The Politicization of Beef and Meat in Contemporary India: Protecting Animals and Alienating Minorities Michael Bruckert, Geography, French Agricultural Research Centre for International Development (CIRAD) Global Contexts 9) Writing "International" Cuisine in Japan: Murai Gensai's 1903 Culinary Novel Kuidoraku Eric Rath, History, University of Kansas 10) Red (Michelin) Stars Over China: Culinary Politics in a Transnational Culinary Field James Farrer, Sociology, Sophia University 11) Drinking Scorpions at Trader Vic's: Polynesian Parties, Caribbean Rum, Chinese Cooks and American Tourists Dan Bender, History, University of Toronto Scarborough 12) Laksa Nation: Tastes of "Asian" Belonging, Borrowed and Re-imagined Jean Duruz, Cultural Studies, University of South Australia Afterword Feasting and the Pursuit of National Unity: American Thanksgiving and Cantonese Common-Pot Dining James Watson, Anthropology, Harvard University Bibliography Index
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