ABSTRACT
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.
TABLE OF CONTENTS
part 1|95 pages
Food, identity and diasporic communities
chapter 2|16 pages
Geographies of Fusion
chapter 3|10 pages
Finding France in Flour
chapter 6|16 pages
Searching for Culinary Footprints
part 2|54 pages
Food rites and rituals
chapter 10|9 pages
Enjoying a Dangerous Pleasure
chapter 11|13 pages
Crossing Japanese Rice Products with Italian Futurism
part 3|76 pages
Food and the media
chapter 15|15 pages
Feasting on ‘the Other’
chapter 16|15 pages
‘Sauce in the Bowl, not on your Shirt’
part 4|26 pages
Food and health
chapter 17|12 pages
Uncle’s Body
chapter 18|12 pages
Shaping Nutrition
part 5|71 pages
Food and state matters