Food and Foodways in Asia: Resource, Tradition and Cooking (Anthropology of Asia)

With chapters written by prominent anthropologists, this title provides the reader with rich ethnographic analysis of the changing process in the production of food and foodways throughout Asia. Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia's diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to 'world cuisine, ' Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies Book Cover......Page 1 Title......Page 6 Copyright......Page 7 Contents......Page 8 Illustrations......Page 10 Contributors......Page 11 Introduction: Food and foodways in Asia......Page 14 Part I: Ecology, resources and food production......Page 24 1 Fermented marine food products in Vietnam: Ecological basis and production......Page 26 2 Namako and iriko: Historical overview on holothuria (sea cucumber) exploitation, utilization, and trade in Japan......Page 36 3 Fish in the marsh: A case study of freshwater fish farming in Hong Kong......Page 50 Part II: Tradition and food production......Page 64 4 Poonchoi: The production and popularity of a rural festive cuisine in urban and modern Hong Kong......Page 66 5 Convenient-involvement foods and production of the family meal in South China......Page 80 6 Edible mercy: Charity food production and fundraising activities in Hong Kong......Page 96 7 Estimating rice, agriculture, global trade and national food culture in South Korea......Page 109 Part III: Restaurants and food production......Page 126 8 A taste of the past: Historically themed restaurants and social memory in Singapore......Page 128 9 Indigenous food and foodways: Mapping the production of Ainu food in Tokyo......Page 142 10 Authenticity and professionalism in restaurant kitchens......Page 156 Part IV: Asian cooking and world cuisine......Page 170 11 In search of a Macanese cookbook......Page 172 12 Nyonya cuisine: Chinese, non-Chinese and the making of a famous cuisine in Southeast Asia......Page 184 13 From Malacca to Adelaide...: Fragments towards a biography of cooking, yearning and laksa......Page 196 14 Asia’s contributions to world cuisine: A beginning inquiry......Page 214 Index......Page 224 Fermented Marine Food Products In Vietnam : Ecological Basis And Production / Kenneth Ruddle -- Namako And Iriko : Historical Overview On Holothuria (sea Cucumber) Exploitation, Utilization, And Trade In Japan / Akamine Jun -- Fish In The Marsh : A Case Study Of Freshwater Fish Farming In Hong Kong / Sidney C.h. Cheung -- Poonchoi : The Production And Popularity Of A Rural Festive Cuisine In Urban And Modern Hong Kong / Chan Kwok-shing -- Convenient-involvement Foods And Production Of The Family Meal In South China / Siumi Maria Tam -- Edible Mercy : Charity Food Production And Fundraising Activities In Hong Kong / Satohiro Serizawa -- Estimating Rice, Agriculture, Global Trade And National Culture In South Korea / Michael Reinschmidt -- A Taste Of The Past : Historically-themed Restaurants And Social Memory In Singapore / Wong Hong-suen -- Indigenous Food And Foodways : Mapping The Production Of Ainu Food In Tokyo / Mark K. Watson -- Authenticity And Professionalism In Restaurant Kitchens / Luke Y.c. Fung -- In Search Of A Macanese Cookbook / Alexander Mamak -- Nyonya Cuisine : Chinese, Non-chinese And The Making Of A Famous Cuisine In Southeast Asia / Tan Chee-beng -- From Malacca To Adelaide : Fragments Towards A Biography Of Cooking, Yearning And Laksa / Jean Duruz -- Asia's Contributions To World Cuisine : A Beginning Inquiry / Sidney W. Mintz. Edited By Sidney C.h. Cheung And Tan Chee-beng. Based On Papers Presented At An International Conference Held In Mar. 2004, Organized By The Hong Kong Heritage Museum And The Dept. Of Anthropology Of The Chinese University Of Hong Kong. Includes Bibliographical References And Index. Fermented marine food products in Vietnam : ecological basis and production / Kenneth Ruddle Namako and iriko : historical overview on holothurian (sea cucumber) exploitation, utilization and trade in Japan / Akamine Jun Fish in the marsh : a case study of freshwater fish farming in Hong Kong / Sidney C.H. Cheung Poonchoi : the production and popularity of a rural festive cuisine in urban and modern Hong Kong / Chan Kwok-shing Convenient-involvement foods and production of the family meal in South China / Maria Siumi Tam Edible mercy : charity food production and fundraising activities in Hong Kong / Serizawa Satohiro Estimating rice, agriculture, global trade, and national culture in South Korea / Michael Reinschmidt A taste of the past : historically-themed restaurants and social memory in Singapore / Wong Hong-Suen Indigenous food and foodways : mapping the production of Ainu food in Tokyo / Mark K. Watson Authenticity and professionalism in restaurant kitchens / Luke Fung In search of a Macanese cookbook / Alexander Mamak Nyonya cuisine : Chinese, non-Chinese, and the making of a famous cuisine in Southeast Asia / Tan Chee-Beng From Malacca to Adelaide? : fragments towards a biography of cooking, yearning and laksa / Jean Duruz Asia's contributions to world cuisine : a beginning inquiry / Sidney W. Mintz. With chapters written by prominent anthropologists, this book provides the reader with rich ethnographic analysis of the changing process in the production of food and foodways throughout Asia