Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
List of Illustrations
Acknowledgments
Introduction
Kwang Ok Kim
PART I: NATIONAL/LOCAL FOOD IN THE RE(MAKING)
Chapter 1.Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea
Okpyo Moon
Chapter 2.History and Politics of National Cuisine: Malaysia and Taiwan
Hsin-Huang Michael Hsiao and Khay-Thiong Lim
Chapter 3.Wudang Daoist Tea Culture
Jean DeBernardi
Chapter 4.Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life
Kwang Ok Kim
PART II: FOOD PRACTICE ACROSS CULTURAL BOUNDARY
Chapter 5.Noodle Odyssey: East Asia and Beyond
Kyung-Koo Han
Chapter 6.Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan
David Y. H. Wu
Chapter 7.The Visible and the Invisible: Intimate Engagements with Russias Culinary East
Melissa L. Caldwell
Chapter 8.Experiencing thelƒ2
![Re-orienting Cuisine East Asian Foodways in the Twenty-First Century [Hardcover]](/itemImage/2/8/7/3/2_905480.jpg "Re-orienting Cuisine East Asian Foodways in the Twenty-First Century [Hardcover] xxx")