Routledge Handbook of Food in Asia

Cecilia Leong-Salobir

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Hardback

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English

Routledge
21 February 2019

Food & society

Throwing 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.

Edited by: Cecilia Leong-Salobir
Imprint: Routledge
Country of Publication: United Kingdom
Dimensions: Height: 246mm, Width: 174mm,
Weight: 794g
ISBN: 9781138669918
ISBN 10: 1138669911
Pages: 356
Publication Date: 21 February 2019
Audience: College/higher education , Primary , A / AS level
Format: Hardback
Publisher's Status: Active

Cecilia Leong-Salobir is a food historian affiliated with the University of Wollongong and University of Western Australia. Her publications include Food Culture in Colonial Asia: A Taste of Empire and Urban Food Culture: Sydney, Shanghai and Singapore in the Twentieth Century. Cecilia serves on editorial advisory boards for Global Food History and Food, Culture & Society.