When we were brainstorming a title during this journal's launch period in 2006, I proposed Chopsticks and Rice Cookers. I thought these shared artifacts, with nuanced differences in different regions, could symbolize the features of science and technology in East Asia. My STS colleagues, however, were worried that our journal would be shelved under “food and drink,” so they promptly vetoed my suggestions and asked me to be more serious. (I was being serious!) Nevertheless, as over the past three years I've had the honor to serve as editor in chief, I did indeed experience editing work as a kind of collective cooking. I was in a privileged position to see how tremendous efforts have been put into the EASTS kitchens. STSers around the world have offered rich and diverse ingredients, with different cooking skills and magic seasonings, making possible...
Editing, Cooking, and Transforming
Chia-Ling Wu is professor of sociology at the National Taiwan University. Her recent publications include “Women's Risk Negotiation of New Reproductive Technologies,” “The Making of Multiple Embryo Transfer Regulations,” and “Architectural Design for Post-Disaster Reconstruction.” Her current research projects examine the risk governance of multiple embryo transfer in Taiwan, Japan, and South Korea. She served as the editor in chief of EASTS from 2013 through 2015.
Chia-Ling Wu; Editing, Cooking, and Transforming. East Asian Science, Technology and Society 1 September 2016; 10 (3): 225–227. doi: https://doi.org/10.1215/18752160-3624350
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