《Food and Foodways in Asia》是2007年6月24日Routledge出版的圖書，作者是Sidney C.H.Cheung / Tan Chee-Beng。
基本介紹
- 外文名：Food and Foodways in Asia
- 作者：Sidney C.H.Cheung / Tan Chee-Beng
- 出版時間：2007年6月24日
- 出版社：Routledge
- 頁數：228 頁
- ISBN：9780415547048
- 定價：54.95 美元
- 裝幀：Paperback
- 副標題：Resource, Tradition and Cooking
內容簡介,作者簡介,
內容簡介
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.
作者簡介
Sidney C.H. CHEUNG is Associate Professor in the Department of Anthropology in The Chinese University of Hong Kong.
TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.
