Sidney C.H. CHEUNG is Associate Professor in the Department of Anthropology in The Chinese University of Hong Kong. TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.

• Part 1: Ecology, Resources and Food Production 1. Fermented Marine Food Products in Vietnam: Ecological Basis and Production 2. Namako and Iriko: Historical Overview on Holothurian (Sea Cucumber) Exploitation, Utilization and Trade in Japan 3. Fish in the Marsh: A Case Study of Freshwater Fish Farming in Hong Kong Part 2: Tradition and Food Production 4. Poonchoi: The Production and Popularity of a Rural Festive Cuisine in Urban and Modern Hong Kong 5. Convenient-Involvement Foods and Production of the Family Meal in South China 6. Edible Mercy: Charity Food Production and Fundraising Activities in Hong Kong 7. Estimating Rice, Agriculture, Global Trade, and National Culture in South Korea Part 3: Restaurants and Food Production 8. A Taste of the Past: Historically-Themed Restaurants and Social Memory in Singapore 9. Indigenous Food and Foodways: Mapping the Production of Ainu Food in Tokyo 10. Authenticity and Professionalism in Restaurant Kitchens Part 4: Asian Cooking and World Cuisine 11. In Search of a Macanese Cookbook 12. Nyonya Cuisine: Chinese, Non-Chinese and the Making of a Famous Cuisine in Southeast Asia 13. From Malacca to Adelaide… : Fragments Towards a Biography of Cooking, Yearning and Laksa 14. Asia’s Contributions to World Cuisine: A Beginning Inquiry

Sidney C.H. CHEUNG is Associate Professor in the Department of Anthropology in The Chinese University of Hong Kong. TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.

• Part 1: Ecology, Resources and Food Production 1. Fermented Marine Food Products in Vietnam: Ecological Basis and Production 2. Namako and Iriko: Historical Overview on Holothurian (Sea Cucumber) Exploitation, Utilization and Trade in Japan 3. Fish in the Marsh: A Case Study of Freshwater Fish Farming in Hong Kong Part 2: Tradition and Food Production 4. Poonchoi: The Production and Popularity of a Rural Festive Cuisine in Urban and Modern Hong Kong 5. Convenient-Involvement Foods and Production of the Family Meal in South China 6. Edible Mercy: Charity Food Production and Fundraising Activities in Hong Kong 7. Estimating Rice, Agriculture, Global Trade, and National Culture in South Korea Part 3: Restaurants and Food Production 8. A Taste of the Past: Historically-Themed Restaurants and Social Memory in Singapore 9. Indigenous Food and Foodways: Mapping the Production of Ainu Food in Tokyo 10. Authenticity and Professionalism in Restaurant Kitchens Part 4: Asian Cooking and World Cuisine 11. In Search of a Macanese Cookbook 12. Nyonya Cuisine: Chinese, Non-Chinese and the Making of a Famous Cuisine in Southeast Asia 13. From Malacca to Adelaide… : Fragments Towards a Biography of Cooking, Yearning and Laksa 14. Asia’s Contributions to World Cuisine: A Beginning Inquiry

Sidney C.H. CHEUNG is Associate Professor in the Department of Anthropology in The Chinese University of Hong Kong. TAN Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong.

• Part 1: Ecology, Resources and Food Production 1. Fermented Marine Food Products in Vietnam: Ecological Basis and Production 2. Namako and Iriko: Historical Overview on Holothurian (Sea Cucumber) Exploitation, Utilization and Trade in Japan 3. Fish in the Marsh: A Case Study of Freshwater Fish Farming in Hong Kong Part 2: Tradition and Food Production 4. Poonchoi: The Production and Popularity of a Rural Festive Cuisine in Urban and Modern Hong Kong 5. Convenient-Involvement Foods and Production of the Family Meal in South China 6. Edible Mercy: Charity Food Production and Fundraising Activities in Hong Kong 7. Estimating Rice, Agriculture, Global Trade, and National Culture in South Korea Part 3: Restaurants and Food Production 8. A Taste of the Past: Historically-Themed Restaurants and Social Memory in Singapore 9. Indigenous Food and Foodways: Mapping the Production of Ainu Food in Tokyo 10. Authenticity and Professionalism in Restaurant Kitchens Part 4: Asian Cooking and World Cuisine 11. In Search of a Macanese Cookbook 12. Nyonya Cuisine: Chinese, Non-Chinese and the Making of a Famous Cuisine in Southeast Asia 13. From Malacca to Adelaide… : Fragments Towards a Biography of Cooking, Yearning and Laksa 14. Asia’s Contributions to World Cuisine: A Beginning Inquiry