Changing Chinese Foodways In Asia

Author: David Y. H. Wu
Publisher: Chinese University Press
ISBN: 9789622019140
Size: 18.92 MB
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Changing Chinese Foodways In Asia from the Author: David Y. H. Wu. Few aspects of American military history have been as vigorously debated as Harry Truman's decision to use atomic bombs against Japan. In this carefully crafted volume, Michael Kort describes the wartime circumstances and thinking that form the context for the decision to use these weapons, surveys the major debates related to that decision, and provides a comprehensive collection of key primary source documents that illuminate the behavior of the United States and Japan during the closing days of World War II. Kort opens with a summary of the debate over Hiroshima as it has evolved since 1945. He then provides a historical overview of thye events in question, beginning with the decision and program to build the atomic bomb. Detailing the sequence of events leading to Japan's surrender, he revisits the decisive battles of the Pacific War and the motivations of American and Japanese leaders. Finally, Kort examines ten key issues in the discussion of Hiroshima and guides readers to relevant primary source documents, scholarly books, and articles.

Chinese Food And Foodways In Southeast Asia And Beyond

Author: Tan Chee-Beng
Publisher: NUS Press
ISBN: 9971695480
Size: 44.42 MB
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Chinese Food And Foodways In Southeast Asia And Beyond from the Author: Tan Chee-Beng. Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not end there, for the new context offers yet another set of ingredients and culinary traditions, and the "embedding and fusing of foods" continues, creating additional hybrid forms. Written by scholars whose deep familiarity with Chinese cuisine is both personal and academic, Chinese Food and Foodways in Southeast Asia and Beyond is a book that anyone who has been fortunate enough to encounter Southeast Asian food will savour, and it provides a window on this world for those who have yet to discover it.

Everyone Eats

Author: E. N. Anderson
Publisher: NYU Press
ISBN: 0814789161
Size: 33.73 MB
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Everyone Eats from the Author: E. N. Anderson. Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food’s relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition. This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork. A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

The Globalization Of Chinese Food

Author: David Y. H. Wu
Publisher: University of Hawaii Press
ISBN: 9780824825829
Size: 77.41 MB
Format: PDF, ePub
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The Globalization Of Chinese Food from the Author: David Y. H. Wu. Eleven anthropological essays presented by field researchers Wu and Cheung discuss a wide-ranging area of topics related to the meaning of Chinese food to understanding human culture. Noting that the study of Chinese food practices have attracted little study precisely because of the relative absence of food taboos or food-connected emotionalism (compare, for example, Jewish, Catholic, or Islamic prescriptions on food), the editors argue that an ethnography of food in China can tell us a lot about Chinese cultural practices in the era of globalization. The papers look at the preparation and consumption of Chinese food within China, among the Chinese Diaspora, and in the wider world. Annotation copyrighted by Book News, Inc., Portland, OR

The Land Of The Five Flavors

Author: Thomas O. Höllmann
Publisher: Columbia University Press
ISBN: 0231536542
Size: 33.78 MB
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The Land Of The Five Flavors from the Author: Thomas O. Höllmann. World-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He also enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. This history recounts the cultivation of what are probably the earliest grape wines, the invention of noodles, the role of butchers and cooks in Chinese politics, and the recent issue of food contamination. It discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the import of Chinese philosophy, and traditional dietary concepts and superstitions. Höllmann cites original Chinese sources, revealing fascinating aspects of daily Chinese life. His multifaceted compendium inspires a rich appreciation of Chinese arts and culture.

Taking Food Public

Author: Psyche Williams Forson
Publisher: Routledge
ISBN: 1134726279
Size: 43.90 MB
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Taking Food Public from the Author: Psyche Williams Forson. "The field of food studies has been growing rapidly over the last thirty years and has exploded since the turn of the century. Scholars from an array of disciplines have trained fresh theoretical and methodological approaches onto new dimensions of the human relationship to food. This anthology capitalizes on this particular cultural moment to bring to the fore recent scholarship from some new and established voices and that have been pushing the limits of the field into ever more fascinating and innovative directions. Taking Food Public is organized into five interrelated sections: food production, consumption, performance, diasporas, and activism. The articles in this reader aim to provide new perspectives on the changing meanings and uses of food in the twenty-first century.This book integrates understandings of race, class, gender, region, sexuality and ethnic/national identity into the human experience of food. Taking Food Public also examines how this experience is manifested in extraordinary forms of food production and consumption (in mass media performances of cooking and eating, redefinitions of foodways throughout Diasporas, identities around food, and in food activism).Most important, this bewildering array of new academic insights into food and culture as well as the wealth of new food trends and food issues around the world cries out for original ways to frame, organize, and help teach these new developments. Here are the right Editors to help write original, teachable, foundational essays and otherwise organize this disparate, exciting new material into a coherent whole"--

The Never Ending Feast

Author: Kaori O'Connor
Publisher: Bloomsbury Publishing
ISBN: 1847889271
Size: 35.45 MB
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The Never Ending Feast from the Author: Kaori O'Connor. Feast! Throughout human history, and in all parts of the world, feasts have been at the heart of life. The great museums of the world are full of the remains of countless ghostly feasts Ă‚? dishes that once bore rich meats, pitchers used to pour choice wines, tall jars that held beer sipped through long straws of gold and lapis, immense cauldrons from which hundreds of people could be served. Why were feasts so important, and is there more to feasting than abundance and enjoyment? The Never-Ending Feast is a pioneering work that draws on anthropology, archaeology and history to look at the dynamics of feasting among the great societies of antiquity renowned for their magnificence and might. Reflecting new directions in academic study, the focus shifts beyond the medieval and early modern periods in Western Europe, eastwards to Mesopotamia, Assyria and Achaemenid Persia, early Greece, the Mongol Empire, Shang China and Heian Japan. The past speaks through texts and artefacts. We see how feasts were the primary arena for displays of hierarchy, status and power; a stage upon which loyalties and alliances were negotiated; the occasion for the mobilization and distribution of resources, a means of pleasing the gods, and the place where identities were created, consolidated Ă‚? and destroyed. The Never-Ending Feast transforms our understanding of feasting past and present, revitalising the fields of anthropology, archaeology, history, museum studies, material culture and food studies, for all of which it is essential reading.

The Food Of China

Author: E. N. Anderson
Publisher: Yale University Press
ISBN: 9780300047394
Size: 79.71 MB
Format: PDF, Kindle
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The Food Of China from the Author: E. N. Anderson. Looks at the role of food in Chinese government policy, religious rituals, and health practices, traces the evolution of Chinese cuisine, and discusses the absence of food taboos