Food and Foodways in Asia: Resource, Tradition and Cooking by Sidney CheungFood and Foodways in Asia: Resource, Tradition and Cooking by Sidney Cheung

Food and Foodways in Asia: Resource, Tradition and Cooking

bySidney CheungEditorChee-beng Tan

Paperback | May 1, 2009

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V
 Sidney C.H. CHEUNG is Associate Professor in the Department of Anthropology in The Chinese University of Hong Kong.TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.
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Title:Food and Foodways in Asia: Resource, Tradition and CookingFormat:PaperbackDimensions:228 pages, 9.21 × 6.14 × 0.6 inPublished:May 1, 2009Publisher:RoutledgeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0415547040

ISBN - 13:9780415547048

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Table of Contents

I Ecology, Resources and Food Production; 1. Fermented Marine Food Products in Vietnam: Ecological basis and production; 2. Namako and Iriko: Historical overview on holothurian (sea cucumber) exploitation, utilization and trade in Japan; 3. Fish in the Marsh: A case study of freshwater fish farming in Hong Kong

II Tradition and Food Production; 4. Poonchoi: The production and popularity of a rural festive cuisine in urban and modern Hong Kong; 5. Convenient-Involvement Foods and Production of the Family Meal in South China; 6. Edible Mercy: Charity food production and fundraising activities in Hong Kong; 7. Estimating Rice, Agriculture, Global Trade, and National Culture in South Korea

III Restaurants and Food Production; 8. A Taste of the Past: Historically-themed restaurants and social memory in Singapore; 9. Indigenous Food and Foodways: Mapping the production of Ainu food in Tokyo; 10. Authenticity and Professionalism in Restaurant Kitchens

          IV Asian Cooking and World Cuisine; 11. In Search of a Macanese Cookbook; 12. Nyonya Cuisine: Chinese, non-Chinese, and the making of a famous cuisine in Southeast Asia; 13. From Malacca to Adelaide... : Fragments towards a biography of cooking, yearning and laksa; 14. Asia's Contributions to World Cuisine: a beginning inquiry