05488cam a2200529Ii 45000010014000000030008000140050017000220060019000390070015000580080041000730400031001140200027001450200024001720200027001960200024002230200042002470200039002890200036003280200033003640200029003970350022004260350024004480500015004720720025004870720025005120720025005370720025005620720015005870820019006022450075006212640032006963000022007283360026007503370026007763380036008025052475008385201178033135880047044916500023045386500032045616500050045936500038046436500055046817000037047368560083047738560102048569781315617916FlBoTFG20190327110700.0m     o  d        cr |||||||||||190103s2019    enk     ob    001 0 eng    aOCoLC-PbengerdacOCoLC-P  a9781315617916q(Ebook)  a1315617919q(Ebook)  a9781317209379q( ePub)  a1317209370q( ePub)  a9781317209362q(Mobipocket Encrypted)  a1317209362q(Mobipocket Encrypted)  a9781317209386q(electronic bk.)  a1317209389q(electronic bk.)  z9781138669918 (hardback)  a(OCoLC)1081340372  a(OCoLC-P)108134037210aGT2853.A78 7aSOCx0550002bisacsh 7aSOCx0000002bisacsh 7aSOCx0530002bisacsh 7aSOCx0080002bisacsh 7aJF2bicssc00a394.1/209522300aRoutledge handbook of food in Asia /cedited by Cecilia Leong-Salobir. 1aLondon :bRoutledge,c2019.  a1 online resource  atextbtxt2rdacontent  acomputerbn2rdamedia  aonline resourcebnc2rdacarrier0 aGeographies of fusion : re-imagining singaporean and Malaysian food in global cities of the West / Jean Duruz -- Finding France in flour : communicating colonialism in French Indochina through bread / Nicholas Tosaj -- Japanese culinary mobilities : the multiple globalizations of Japanese cuisine / James Farrer, Christian Hess, Mônica R. de Carvalho, Chuanfei Wang, David Wank -- Food and identity construction : the impact of colonization in Indonesian society / Christina Nope-Williams -- Searching for culinary footprints : a question of cultural identity kristang foodways and the Portuguese culinary legacy in Melaka / Paula Arvela -- Cooking in the Hmong cultural kitchen / Hongyan Yang -- Eating of wood : the practice of mokujiki in Japan / Jon Morris -- Cooking for demons, soldiers and commoners : history of a ritual meal in Java / Jiri Jakl -- Enjoying a dangerous pleasure : the evolution of pufferfish consumption in modern Japan / Chunghao Pio Kuo -- Crossing Japanese rice products with Italian futurism : fortune cookies, onigiri and arancini as communicant rice-bites / Annette Condello -- Food writing and culinary tourism in Singapore / Donna Lee Brien -- Her hunger knows no bounds : female-food relationships in Korean dramas / Eunice Lim Ying Ci and Liew Kai Khiun -- Untouched by human hands : making and marketing milk in Singapore, 1900-2007 / Nicole Tarulevicz -- Feasting on "the other" : performing authenticity and commodifying difference in celebrity chefs' food and travel television programmes / Jacqui Kong -- "Sauce in the bowl, not on our shirt" : food pedagogy and aesthetics in Vietnamese ethnic food tours to Cabramatta, Sydney / Rick Flowers and Elaine Swan -- Uncle's body : food, obesity & the risk of middle class lifestyles in urban India / Michiel Baas -- Shaping nutrition : the role of state institutions in the production of nutritional knowledge in maoist China / Renée Krusche -- "Protect agriculture and food safety!" : transnational protests against preferential trade agreements in East and Southeast Asia / Cornelia Reiher -- Agriculture, food security, and the Trans-Pacific Partnership : stability and change in Japanese agricultural policymaking / Thomas Feldhoff -- Contesting the corporate food regime in South and Southeast Asia / Trent Brown -- Japanese foods (washoku) with wine : a study in non-state culinary politics / Chuanfei Wang -- Shanghai, street food & the modern metropolis / Anna Greenspan.  aThrowing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region's dishes, meals and ways of eating. By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: Food, Identity and Diasporic Communities Food Rites and Rituals Food and the Media Food and Health Food and State Matters. Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general.  aOCLC-licensed vendor bibliographic record. 0aFood habitszAsia. 0aFoodxSocial aspectszAsia. 7aSOCIAL SCIENCE / Agriculture & Food.2bisacsh 7aSOCIAL SCIENCE / General2bisacsh 7aSOCIAL SCIENCE / Ethnic Studies / General2bisacsh1 aLeong-Salobir, Cecilia,eeditor.403Taylor & Francisuhttps://www.routledgehandbooks.com/doi/10.4324/9781315617916423OCLC metadata license agreementuhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf