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Author: Seung-Joon Lee
Publisher: Stanford University Press
ISBN: 0804772266
Category : History
Languages : en
Pages : 320
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Book Description
This book project is a cultural history of rice consumption in the city of Canton (now Guangzhou), China's southernmost metropolis. Special emphasis is placed on the qualitative dimension of the local food culture and the dynamic interactions between the local society and the modern state.
Author: Seung-Joon Lee
Publisher: Stanford University Press
ISBN: 0804772266
Category : History
Languages : en
Pages : 320
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Book Description
This book project is a cultural history of rice consumption in the city of Canton (now Guangzhou), China's southernmost metropolis. Special emphasis is placed on the qualitative dimension of the local food culture and the dynamic interactions between the local society and the modern state.
Author: Julian Cribb
Publisher: Univ of California Press
ISBN: 0520260716
Category : Business & Economics
Languages : en
Pages : 261
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Book Description
Lays out a picture of impending planetary crisis - a global food shortage that threatens to hit by mid-century - that would dwarf any in our previous experience. This book describes a dangerous confluence of shortages - of water, land, energy, technology, and knowledge - combined with the increased demand created by population and economic growth
Author: Seung-Joon Lee
Publisher: Stanford University Press
ISBN: 0804781761
Category : History
Languages : en
Pages : 548
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Book Description
A study of the politics of rice in Canton, this book sheds new light on the local history of the city and illuminates how China's struggles with food shortages in the early twentieth century unfolded and the ways in which they were affected by the rise of nationalism and the fluctuation of global commerce. Author Seung-joon Lee profiles Canton as an exemplary site of provisioning, a critical gateway for foreign rice importation and distribution through the Pearl River Delta, which found its prized import, and thus its food security, threatened by the rise of Chinese nationalism. Lee argues that the modern Chinese state's attempts to promote domestically-produced "national rice" and to tax rice imported through the transnational trade networks were doomed to failure, as a focus on rice production ignored the influential factor of rice quality. Indeed, China's domestic rice promotion program resulted in an unprecedented famine in Canton in 1936. This book contends that the ways in which the Guomindang government dealt with the issue of food security, and rice in particular, is best understood in the context of its preoccupation with science, technology, and progressivism, a departure from the conventional explanations that cite governmental incompetence.
Author: Geoffrey C. Gunn
Publisher: Hong Kong University Press
ISBN: 9888390511
Category : History
Languages : en
Pages : 235
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Book Description
It has intrigued many that, unlike Hong Kong, Macau avoided direct Japanese wartime occupation albeit being caught up in the vortex of the wider global conflict. Geoffrey Gunn and an international group of contributors come together in Wartime Macau: Under the Japanese Shadow to investigate how Macau escaped the fate of direct Japanese invasion and occupation. Exploring the broader diplomatic and strategic issues during that era, this volume reveals that the occupation of Macau was not in Japan’s best interest because the Portuguese administration in Macau posed no threat to Japan’s control over the China coast and acted as a listening post to monitor Allied activities. Drawing upon archival materials in English, Japanese, Portuguese, and other languages, the contributors explain how, under the high duress of Japanese military agencies, the Portuguese administration coped with a tripling of its population and issues such as currency, food supply, disease, and survival. This volume presents contrasting views on wartime governance and shows how the different levels of Macau society survived the war. “Wartime Macau deals with a fascinating and woefully understudied topic. The essays collected here show that there was no singular experience of World War II in Macau; how one experienced the war depended on a complex calculus of ethnicity, class, and connections. And yet, taken together, these experiences shaped the trajectory of the city’s political and social development for decades to come.” —Cathryn H. Clayton, University of Hawai‘i at Mānoa “This book represents a real breakthrough. Previous English-language accounts of Macau during the World War II have focused largely on the activities of the British in this neutral ‘Casablanca’. Drawing extensively on Portuguese, Japanese, and local Macanese sources, Geoffrey Gunn and his team have assembled a far broader picture, revealing the dilemmas and choices of Portugal’s beleaguered colonial government and placing Macau in a geopolitical context that stretched from the Azores to Australia.” —Philip Snow, author of The Fall of Hong Kong
Author: Caleb Ramirez & Kai Peters
Publisher: Scientific e-Resources
ISBN: 1839472537
Category :
Languages : en
Pages : 332
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Book Description
Extraction is a process that is growing in importance. It is generally more energy efficient than competitive processes such as expression-the pressing of biological feed materials to liberate fluids. The high cost of modern extraction techniques and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high value added products have pointed out the need for the development of new and clean technologies for the processing of food products. The food processing industry uses various techniques to transform food ingredients into different forms for consumers. Separation techniques may be used to remove skins from fruits, water from juices, or whey from cheese. Each separation technique is customized to the amount of waste that needs to be removed, and the resiliency of the food product being processed. This is the fundamental reason for writing this book at the present time, to indicate the wealth of knowledge becoming available on reactions in food processing, and the use of reaction technology to apply this knowledge in food processing.
Author: Ray Underwood
Publisher: Scientific e-Resources
ISBN: 1839472529
Category :
Languages : en
Pages : 348
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Book Description
Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Author: B. W. Higman
Publisher: John Wiley & Sons
ISBN: 1405189487
Category : History
Languages : en
Pages : 291
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Book Description
Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food
Author: Katarzyna J. Cwiertka
Publisher: Routledge
ISBN: 1317134443
Category : History
Languages : en
Pages : 211
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Book Description
War has been both an agent of destruction and a catalyst for innovation. These two, at first sight contradictory, yet mutually constitutive outcomes of war-waging are particularly pronounced in twentieth-century Asia. While 1945 marked the beginning of peaceful recovery for Europe, military conflicts continued to play a critical role in the historical development of this part of the world. In essence, all wars in twentieth-century Asia stemmed from the political vacuum that developed after the fall of the Japanese Wartime Empire, intricately connecting one region with another. Yet, they have had often very diverse consequences, shattering the homes of some and bringing about affluence to others. Disarray of war may halt economic activities and render many aspects of life insignificant. The need for food, however, cannot be ignored and the social action that it requires continues in all circumstances. This book documents the effects of war on the lives of ordinary people through the investigation of a variety of connections that developed between war-waging and the production, distribution, preparation and consumption of food throughout Asia since the 1930s. The topics addressed range from issues at stake at the time of the conflicts, such as provisioning the troops and food rationing and food relief for civilians, to long-term, often surprising consequences of war waging and wartime mobilization of resources on the food systems, diets, and tastes of the societies involved. The main argument of this volume is that war has not been a mere disruption, but rather a central force in the social and cultural trajectories of twentieth-century Asia. Due to its close connection with human nourishment and comfort, food stands central in the life of the individual. On the other hand, owing to its connection with profit and power, food plays a critical role in the social and economic organization of a society. What happens to food and eating is, therefore, an important index of change, a privileged basis for the exploration of historical processes.
Author: Angela Ki Che Leung
Publisher: University of Hawaii Press
ISBN: 082488762X
Category : Social Science
Languages : en
Pages : 361
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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: Ken Albala
Publisher: Rowman Altamira
ISBN: 0759121273
Category : Cooking
Languages : en
Pages : 394
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Book Description
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala’s recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way.
