Culinary Nationalism in Asia.

ISBN:

9781350078697

Title:

Author:

King, Michelle T.

Personal Author:

King, Michelle T.

Physical Description:

1 online resource (333 pages)

Contents:

Intro -- Half-Title Page -- Series Page -- Title Page -- Contents -- List of Figures -- List of Maps -- Foreword: Food in the Making and Unmaking of Asian Nationalisms -- Acknowledgments -- Introduction: Culinary Nationalism in Asia -- Part One Historical Legacies -- 1 "Vegetarian" Nationalism: Critiques of Meat Eating for Japanese Bodies, 1880-1938 -- 2 Food, Gender, and Domesticity in Nationalist North India: Between Digestion and Desire -- 3 A Cookbook in Search of a Country: Fu Pei-mei and the Conundrum of Chinese Culinary Nationalism Michelle T. King -- 4 From Military Rations to UNESCO Heritage: A Short History of Korean Kimchi Katarzyna J. Cwiertka -- Part Two Internal Boundaries -- 5 Priestess of Sake: Woman as Producer in Natsuko's Sake Satoko Kakihara -- 6 Defining "Modern Malaysian" Cuisine: Fusion or Ingredients? Gaik Cheng Khoo -- 7 Eating to Live: Sustaining the Body and Feeding the Spirit in the Films of Tsai Ming-liang Michelle E. Bloom -- 8 The Politicization of Beef and Meat in Contemporary India: Protecting Animals and Alienating Minorities -- Part Three Global Contexts -- Writing an "International" Cuisine in Japan: Murai Gensai's 1903 Culinary Novel Kuidōraku -- 10 Red (Michelin) Stars Over China: Seeking Recognition in a Transnational Culinary Field James Farrer -- 11 Drinking Scorpions at Trader Vic's: Polynesian Parties, Caribbean Rum, Chinese Cooks, and American Tourists Daniel E. Bender -- 12 Laksa Nation: Tastes of "Asian" Belonging, Borrowed and Reimagined Jean Duruz -- Afterword: Feasting and the Pursuit of National Unity-American Thanksgiving and Cantonese Common-Pot Dining -- Notes on Contributors -- Index -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cooking, Asian.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2019

Publication Information:

London :

Bloomsbury Publishing Plc,

2019.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59500000000003	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and notexclusive to current Eurocentric models.Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.

Author Notes

Michelle T. King is Associate Professor in the Department of History at the University of North Carolina at Chapel Hill, USA. She is the author of Between Birth and Death: Female Infanticide in Nineteenth-Century China (2014).

Reviews (1)

Choice Review

Culinary Nationalism in Asia attempts to re-center food studies scholarship. Instead of looking at "national cuisine," with its limited and rather arbitrary definitional framework, these essays argue for a process-centered view. By using a critical framework to compare Asian regions, the contributors hope to tease out and contextualize patterns within and among the culinary development of Asian nations. The book's major strength is its explicit challenge to the dominantly Eurocentric paradigm of food studies, as the formation of modern culinary practices is localized, periodized, and highly contested in a number of arenas. Particularly strong contributions focus on the tension between "national" and "international" in Asian food practices, as well as more standard, but still highly useful, treatments of food and foodways in relation to gender, ethnicity, and socioeconomic status. Global capitalism in the rising Asian markets also receives interesting treatment. No volume in this context would be complete without an examination of the role of colonialism, imperialism, and resistance, which are all examined at length here. In all, this text is a largely successful attempt to forge new directions in the study of food and foodways. Strongly recommended for area scholars. Summing Up: Highly recommended. Graduate students, faculty, and professionals. --Brian Edward Donovan, Independent Scholar