Critical Food Studies in Asia PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Critical Food Studies in Asia PDF full book. Access full book title Critical Food Studies in Asia by Arya Parakkate Vijayaraghavan. Download full books in PDF and EPUB format.
Author: Arya Parakkate Vijayaraghavan
Publisher: Springer Nature
ISBN: 9819793025
Category :
Languages : en
Pages : 423
Get Book Here
Book Description
Author: Arya Parakkate Vijayaraghavan
Publisher: Springer Nature
ISBN: 9819793025
Category :
Languages : en
Pages : 423
Get Book Here
Book Description
Author: Robert Ji-Song Ku
Publisher: NYU Press
ISBN: 1479810231
Category : Cooking
Languages : en
Pages : 454
Get Book Here
Book Description
"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice
Author: Angela Ki Che Leung
Publisher: University of Hawaii Press
ISBN: 0824876709
Category : Social Science
Languages : en
Pages : 361
Get Book Here
Book Description
Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.
Author: David, Wahyudi
Publisher: kassel university press GmbH
ISBN: 3737602867
Category : Cooking, Southeast Asian
Languages : en
Pages : 124
Get Book Here
Book Description
This book represents a unique collection of food studies from the perspective of both social and food science. This book describes the current situation of food cultures in Southeast Asia and consists of six chapters which explain the cases of Thailand and Indonesia. The selected case studies are illustrative of ten scholars from various disciplines and nationalities. The multidisciplinary approaches help readers understand how the food culture in Southeast Asia changes and show the domi- nant factors driving those changes. This book is suitable for students who are interested in food culture, general readers, and foodies. By reading this book, readers will realize the connection between social science and food science and find interesting insights from both perspectives. In many cases, this book describes ways of eating and traditional food cultures that have already begun to disappear or have been transformed into “modernity”. To understand how and why this occurs enables researches to react and do something for the future of food tradition and nutrition.
Author: Antonio Mattozzi
Publisher: Bloomsbury Publishing
ISBN: 1472586182
Category : History
Languages : en
Pages : 193
Get Book Here
Book Description
Pizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources.
Author: Viktor Pál
Publisher: Taylor & Francis
ISBN: 1000898350
Category : Business & Economics
Languages : en
Pages : 203
Get Book Here
Book Description
This book uncovers, explores and analyses the cultural and social factors and values that lie behind waste making, recycling and disposal in the Asia Pacific region, where impressive economic growth has led to significant increases in production, consumption and concomitant waste production. This volume demonstrates the immense scope of waste as a multi-sectoral phenomenon, covering discussions on food, menstrual products, sewage, electronics, scrap, nuclear waste, plastics, and even entire villages as they are submerged underwater by dam building, considered expendable in favour of economic growth. It discusses the wide range of approaches and contexts through which people interact with waste, including socio-economic analysis, participatory observation, laboratory science, art, video, installations, literature and photography. Case studies focusing on India, China and Japan, in addition to other regional examples, demonstrate the ubiquity of waste, materially and geographically. It examines the duality of waste management, fostering community building while simultaneously excluding marginalised groups; how it can be linked to efforts creating circular economies, to then reappear in oceanic garbage patches; or technical waste repurposed for high-tech laboratory research before being discarded once again. This timely and wide-ranging collection of essays will be an important read for scholars, researchers and students in sustainability, development studies, discard studies, and social and cultural history, particularly focusing on countries in the Asia-Pacific.
Author: Cecilia Leong-Salobir
Publisher: Springer
ISBN: 1137516917
Category : Social Science
Languages : en
Pages : 259
Get Book Here
Book Description
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.
Author: Michelle T. King
Publisher: Bloomsbury Publishing
ISBN: 1350078689
Category : Social Science
Languages : en
Pages : 304
Get Book Here
Book Description
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 not exclusive 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.
Author: Angela Ki Che Leung
Publisher: University of Hawaii Press
ISBN: 082488762X
Category : Social Science
Languages : en
Pages : 361
Get Book Here
Book Description
Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.
Author: Michelle T. King
Publisher: Bloomsbury Publishing
ISBN: 1350078697
Category : Social Science
Languages : en
Pages : 305
Get Book Here
Book Description
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 not exclusive 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.
