دانلود کتاب Re-orienting Cuisine: East Asian Foodways in the Twenty-First Century

فهرست مطالب :

Contents\nFigures and Tables\nAcknowledgments\nIntroduction\nPart I. National/Local Food in the (Re)Making\nChapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea\nChapter 2. History and Politics of National Cuisine: Malaysia and Taiwan\nChapter 3. Wudang Daoist Tea Culture\nChapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life\nPart II. Food Practice across Cultural Boundaries\nChapter 5. Noodle Odyssey: East Asia and Beyond\nChapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan\nChapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary East\nChapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria\nChapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea\nChapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad\nPart III. Health, Safety, and Food Consumption\nChapter 11. Well-Being Discourse and Chinese Food in Korean Society\nChapter 12. The Social Life of American Crayfish in Asia\nChapter 13. Eating Green: Ecological Food Consumption in Urban China\nChapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China\nContributors\nIndex