Food and Foodways in Asia

Resource, Tradition and Cooking

Datos Bibliográficos

ID24136267
EditoresSidney Cheung, Chee-Beng Tan
Año2007
Páginas215
Fecha de publicación2007-06-11
Open AccessNo
TipoBOOK
RevistaFood and Foodways in Asia (SOURCE_BOOK)
EditorialRoutledge (PUBLISHER • GB)
DOI10.4324/9780203947128
OpenAlexW588506783
Open LibraryOL34585518M
ISBN9780203947128
IdiomaEN
Citas recibidas18

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

Foodways · Sociology · Anthropology · Culinary Culture and Tourism · asia · Asian Cookery · Asian Cooking · Congresses · Cooking, asian · Feeding Behavior · Food · Food habits · Social aspects · Social life and customs