Critical readings on food in East Asia:
This title presents a collection of articles that treat a wide variety of aspects related to food in contemporary East Asia. Cuisine is a very persuasive tool for delineating East Asia as a region. Food and foodways of Greater China, Korea and Japan obviously differ from one another, but they all re...
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | Undetermined |
| Veröffentlicht: |
Leiden [u.a.]
Brill
|
| Schlagworte: | |
| Zusammenfassung: | This title presents a collection of articles that treat a wide variety of aspects related to food in contemporary East Asia. Cuisine is a very persuasive tool for delineating East Asia as a region. Food and foodways of Greater China, Korea and Japan obviously differ from one another, but they all rest upon the foundations of ancient Chinese civilization that once dominated this part of the world. The use of chopsticks and a widespread consumption of processed soybeans rank among the most vivid indicators of the common heritage of the Chinese, Korean and Japanese cuisines. Yet, the culinary cultures of contemporary East Asia are as much a product of the last hundred years as they are of the previous centuries. The articles are drawn from a variety of sources, covering a number of disciplines, the majority of which have been written in the past fifteen years |
| ISBN: | 9004208607 9789004208605 |
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| spelling | Critical readings on food in East Asia ed. by Katarzyna J. Cwiertka Leiden [u.a.] Brill txt rdacontent n rdamedia nc rdacarrier Erschienen: 1 - 3 This title presents a collection of articles that treat a wide variety of aspects related to food in contemporary East Asia. Cuisine is a very persuasive tool for delineating East Asia as a region. Food and foodways of Greater China, Korea and Japan obviously differ from one another, but they all rest upon the foundations of ancient Chinese civilization that once dominated this part of the world. The use of chopsticks and a widespread consumption of processed soybeans rank among the most vivid indicators of the common heritage of the Chinese, Korean and Japanese cuisines. Yet, the culinary cultures of contemporary East Asia are as much a product of the last hundred years as they are of the previous centuries. The articles are drawn from a variety of sources, covering a number of disciplines, the majority of which have been written in the past fifteen years Ernährung (DE-588)4015332-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Ostasien (DE-588)4075727-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Ostasien (DE-588)4075727-4 g Lebensmittel (DE-588)4034870-2 s Ernährung (DE-588)4015332-0 s DE-604 Cwiertka, Katarzyna Joanna 1968- Sonstige (DE-588)173269370 oth |
| spellingShingle | Critical readings on food in East Asia Ernährung (DE-588)4015332-0 gnd Lebensmittel (DE-588)4034870-2 gnd |
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| title | Critical readings on food in East Asia |
| title_auth | Critical readings on food in East Asia |
| title_exact_search | Critical readings on food in East Asia |
| title_full | Critical readings on food in East Asia ed. by Katarzyna J. Cwiertka |
| title_fullStr | Critical readings on food in East Asia ed. by Katarzyna J. Cwiertka |
| title_full_unstemmed | Critical readings on food in East Asia ed. by Katarzyna J. Cwiertka |
| title_short | Critical readings on food in East Asia |
| title_sort | critical readings on food in east asia |
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