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.
1. Introduction, Cecilia Leong-Salobir
Part 1: Food, Identity and Diasporic Communities
2. Geographies Of Fusion: Re-imagining Singaporean and Malaysian food in global cities of the West, Jean Duruz
3. Finding France in Flour: Communicating Colonialism in French Indochina through Bread, Nicholas Tošaj
4. Japanese Culinary Mobilities: The Multiple Globalizations of Japanese Cuisine, James Farrer et al
5. Food and Identity Construction: The Impact of Colonization in Indonesian Society, Christina Nope-Williams
6. Searching for Culinary Footprints: A question of cultural identity – Kristang foodways and the Portuguese culinary legacy in Melaka, Paula Arvela
7. Cooking in the Hmong Cultural Kitchen, Hongyan Yang
Part 2: Food Rites and Rituals
8. Eating of Wood: The Practice of Mokujiki in Japan, Jon Morris
9. Cooking for Demons, Soldiers and Commoners: History of a Ritual Meal in Java, Jiri Jakl
10. Enjoying a Dangerous Pleasure: The Evolution of Pufferfish Consumption in Modern Japan, Chunghao Pio Kuo
11. Crossing Japanese Rice Products with Italian Futurism: Fortune Cookies, Onigiri and Arancini as Communicant Rice-Bites, Annette Condello
Part 3: Food and the Media
12. Food writing and culinary tourism in Singapore, Donna Lee Brien
13. Her Hunger Knows No Bounds: Female-Food Relationships in Korean Dramas, Eunice Lim Ying Ci and Liew Kai Khiun
14. Untouched by Human Hands: Making and Marketing Milk in Singapore, 1900-2007, Nicole Tarulevicz
15. Feasting on ‘the Other’: Performing Authenticity and Commodifying Difference in Celebrity Chefs’ Food and Travel Television Programmes, Jacqui Kong
16. ‘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
Part 4: Food and Health
17. Uncle’s Body: Food, Obesity & the risk of middle class lifestyles in urban India, Michiel Baas
18. Shaping Nutrition: The Role of State Institutions in the Production of Nutritional Knowledge in Maoist China, Renée Krusche
Part 5: Food and State Matters
19. "Protect Agriculture and Food Safety!": Transnational Protests against Preferential Trade Agreements in East and Southeast Asia, Cornelia Reiher
20. Agriculture, Food Security, and the Trans-Pacific Partnership: Stability and Change in Japanese Agricultural Policymaking, Thomas Feldhoff
21. Contesting the Corporate Food Regime in South and Southeast Asia, Trent Brown
22. Japanese Foods (washoku) with Wine: A Study in Non-State Culinary Politics, Chuanfei Wang
23. Shanghai, Street Food & the Modern Metropolis, Anna Greenspan
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.
