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Journal Article
Journal of Asian Studies (2013) 72 (4): 1009–1010.
Published: 01 November 2013
...Michael J. Pettid Cuisine, Colonialism and Cold War: Food in Twentieth-Century Korea . By Katarzyna J. Cwiertka . London : Reaktion Books , 2012 . 237 pp. $40.00 (cloth). Copyright © The Association for Asian Studies, Inc. 2013  2013 The field of food studies is a rapidly growing...
Journal Article
Journal of Asian Studies (2021) 80 (2): 552–554.
Published: 01 May 2021
...Violetta Ravagnoli The Making of Macau's Fusion Cuisine: From Family Table to World Stage . By Annabel Jackson . Hong Kong : Hong Kong University Press , 2020 . xii, 147 pp. ISBN: 9789888528349 (paper). Copyright © The Association for Asian Studies, Inc. 2021 2021 Annabel...
Journal Article
Journal of Asian Studies (2008) 67 (4): 1457–1459.
Published: 01 November 2008
...Samuel Hideo Yamashita Modern Japanese Cuisine: Food, Power and National Identity . By Kataryzna J. Cwiertka . London : Reaktion Books , 2006 . 240 pp. $40.00 (cloth). Copyright © The Association for Asian Studies, Inc. 2008 2008 Kataryzna Cwiertka's Modern Japanese...
Journal Article
Journal of Asian Studies (2012) 71 (1): 57–61.
Published: 01 February 2012
..., mingle with Taiwan-based academics, present our research there, and take time to enjoy what it offers in cuisine, art, music, and natural beauty. A much smaller number of us focus our research on Taiwan itself, and the way that research is carried out is fraught with the problems of a contested...
Journal Article
Journal of Asian Studies (2002) 61 (2): 689–691.
Published: 01 May 2002
.... Also, Chinese cooks are supremely adaptable. They can cope with any setting and any list of ingredients, modifying the cuisine to suit local realities and, also, local mythologies. This book stems from a conference on changing Chinese food, held at the Chinese University of Hong Kong in 1996. Included...
Journal Article
Journal of Asian Studies (2003) 62 (2): 569–571.
Published: 01 May 2003
... aggressiveness); wonton and noodles have also spread (because they taste good and are cheap, among other reasons). The book ends with a note on the fusion cuisine now popular in Los Angeles, where both Anglo-American and Asian-American chefs create blends of East and West. One might add that fusion cuisine...
Journal Article
Journal of Asian Studies (2023) 82 (4): 763–765.
Published: 01 November 2023
.... It also tells the story of a Filipino “ladyboy.” Chapter 5, “Cosmopolitan Contaminations,” centers on foreign workers cooking and serving Malaysian cuisine in restaurants and food stalls. The author uses this to illustrate that foreign workers today are a part of genuine Malaysian cuisines that were...
Journal Article
Journal of Asian Studies (2013) 72 (3): 726–728.
Published: 01 August 2013
... uses rich and wide-ranging statistical data to delineate the significant changes in the Japanese diet from 1900 to the present, attentive to the ways Japan's foods have been sourced locally and internationally. Recent studies have profiled the ways in which food enters national discourse as cuisine...
Journal Article
Journal of Asian Studies (1998) 57 (3): 813–815.
Published: 01 August 1998
... represents the Other. Her observations on the power of peer groups, earlier dating, and the new context of touching one's food and eating while standing are significant observations of cultural change. The closing chapter by Mintz paints the larger portrait of the history of cuisine and the part that fast...
Journal Article
Journal of Asian Studies (2000) 59 (2): 385–387.
Published: 01 May 2000
..., and the novel (p. 27). The book's second part on "Food" is concerned with arguing how different forms of stratification shape people's food selection, cooking, and cuisine, including exclusion of or ambiguities toward specific foods and foodways. The author adopts this approach to illustrate and explain...
Journal Article
Journal of Asian Studies (2003) 62 (4): 1207–1209.
Published: 01 November 2003
..., the Encyclopedia of Modern Asia is most innovative in the variety and range of its contents. In addition to basic historical, geographical, and cultural topics, articles are included on matters such as recreation, clothing, cuisine, and media. And what of the articles themselves? The more than 2,600 entries were...
Journal Article
Journal of Asian Studies (1978) 37 (4): 738–740.
Published: 01 August 1978
...- for whom eating became a self-conscious and ra- ume, delightfully written and soundly argued tional experience. Freeman holds that they within its framework, answers a "cautious nega- created a "cuisine," that is, "surely more than tive" to the question whether further patterns the 'manner or style...
Journal Article
Journal of Asian Studies (1996) 55 (2): 478–482.
Published: 01 May 1996
... subcontinent reflect a rich and varied cultural heritage. Scholars and laymen have long been fascinated by the complexity and subtlety of the cuisines and their sociocultural ambience. Anthropologists and historians have played a major role in exploring these aspects, the result being a vast array of scholarly...
Journal Article
Journal of Asian Studies (2011) 70 (1): 200–201.
Published: 01 February 2011
... missionary enterprise? Hsia concedes in chapter 1 that the missionaries strategically chose science and technology as keys to a successful religious mission: “had Chinese auditors been more interested in the niceties of French or Italian cuisine than in Aristotelian cosmology or Tychonic instrumentation...
Journal Article
Journal of Asian Studies (2016) 75 (3): 800–801.
Published: 01 August 2016
... that practical borrowings of medical knowledge (as opposed to theoretical ones) were common. The Yinshan zhengyao part mainly summarizes Paul D. Buell's and Anderson's work in the admirable A Soup for the Qan , stressing the impact of Mongol and Central Asian dishes on Yuan cuisine, though not on the ordinary...
Journal Article
Journal of Asian Studies (2022) 81 (1): 226–227.
Published: 01 February 2022
... literature by focusing on the clear, highly distilled liquor soju , which over the course of the twentieth century came to be known as the “National Liquor of Korea,” a beverage now recognized and consumed worldwide, thanks to its ubiquity in globally popular Korean media and cuisine. While Park devotes...
Journal Article
Journal of Asian Studies (2020) 79 (4): 1089–1090.
Published: 01 November 2020
... of imperial culture and a springboard for future scholarship to broaden sensory history methods and engage, analyze, and evaluate the “imperial sensorium” with the other senses, and perhaps listen to old phonographs, sniff coconut shampoos, take the lead in dances, and lap up savory cuisines that constituted...
Journal Article
Journal of Asian Studies (2009) 68 (2): 604–606.
Published: 01 May 2009
... anthropologist Ulf Hannerz's definition of a cosmopolitan and transnational metropolis, Lee finds Hong Kong lacking in two aspects: third-world populations that have become an integral part of the dominant population, and specialists in “expressive activities” such as cuisine, design, fashion, film...
Journal Article
Journal of Asian Studies (2021) 80 (2): 549–550.
Published: 01 May 2021
... is it an apologist for China's human rights problems, and it does not erase the Confucius Institutes’ shortcomings. One observant point the book makes is that in purveying the standard cultural symbols (Chinese tea ceremony, calligraphy, dumplings and cuisine, quotations from Confucius, traditional festivals...
Journal Article
Journal of Asian Studies (1997) 56 (4): 1177–1178.
Published: 01 November 1997
... and their ethnographers. Yet it is a good way into describing and analyzing a culture, one grounded in the material realities of that society. Given Tai emphasis on food, where "have you eaten yet?" is a standard greeting, it is surprising how few ethnographies center on food. In Cooking, Care and Cuisine, Ing-Britt...