1. Introduction Part 1: Food, Identity and Diasporic Communities 2. Geographies Of Fusion: Re-imagining Singaporean and Malaysian food in global cities of the West 3. Finding France in Flour: Communicating Colonialism in French Indochina through Bread 4. Japanese Culinary Mobilities: The Multiple Globalizations of Japanese Cuisine 5. Food and Identity Construction: The Impact of Colonization in Indonesian Society 6. Searching for Culinary Footprints: A question of cultural identity – Kristang foodways and the Portuguese culinary legacy in Melaka 7. Cooking in the Hmong Cultural Kitchen Part 2: Food Rites and Rituals 8. Eating of Wood: The Practice of Mokujiki in Japan 9. Cooking for Demons, Soldiers and Commoners: History of a Ritual Meal in Java 10. Enjoying a Dangerous Pleasure: The Evolution of Pufferfish Consumption in Modern Japan 11. Crossing Japanese Rice Products with Italian Futurism: Fortune Cookies, Onigiri and Arancini as Communicant Rice-Bites Part 3: Food and the Media 12. Food writing and culinary tourism in Singapore 13. Her Hunger Knows No Bounds: Female-Food Relationships in Korean Dramas 14. Untouched by Human Hands: Making and Marketing Milk in Singapore, 1900-2007 15. Feasting on ‘the Other’: Performing Authenticity and Commodifying Difference in Celebrity Chefs’ Food and Travel Television Programmes 16. ‘Sauce in the bowl, not on our shirt’: Food Pedagogy and Aesthetics in Vietnamese Ethnic Food Tours to Cabramatta, Sydney Part 4: Food and Health 17. Uncle’s Body: Food, Obesity and the risk of middle class lifestyles in urban India 18. Shaping Nutrition: The Role of State Institutions in the Production of Nutritional Knowledge in Maoist China Part 5: Food and State Matters 19. "Protect Agriculture and Food Safety!": Transnational Protests against Preferential Trade Agreements in East and Southeast Asia 20. Agriculture, Food Security, and the Trans-Pacific Partnership: Stability and Change in Japanese Agricultural Policymaking 21. Contesting the Corporate Food Regime in South and Southeast Asia 22. Japanese Foods (washoku) with Wine: A Study in Non-State Culinary Politics 23. Shanghai, Street Food and the Modern Metropolis
Biography
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.
