Re-orienting Cuisine

Kwang Ok Kim, D.Phil. Oxon. is Professor Emeritus of Anthropology at Seoul National University, Yongje Distinguished Professor at Yonsei University and also Distinguished Chair Professor of Humanities and Social Sciences at Shandong University, China. He has conducted fieldwork on the politics of culture in Korea, the Chinese mainland, and Taiwan. His publications include Ethnicity: Beyond the Myth (2006), Politics of Culture and Power Structure of a Korean Local Society (2012), and China in Everyday Practice (2017).

• List of IllustrationsAcknowledgmentsIntroductionKwang Ok KimPART I: NATIONAL/LOCAL FOOD IN THE RE(MAKING)Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in KoreaOkpyo MoonChapter 2. History and Politics of National Cuisine: Malaysia and TaiwanHsin-Huang Michael Hsiao and Khay-Thiong LimChapter 3. Wudang Daoist Tea CultureJean DeBernardiChapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary LifeKwang Ok KimPART II: FOOD PRACTICE ACROSS CULTURAL BOUNDARYChapter 5. Noodle Odyssey: East Asia and BeyondKyung-Koo HanChapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in TaiwanDavid Y. H. WuChapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary EastMelissa L. CaldwellChapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Post-socialist BulgariaYuson JungChapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in KoreaSangmee BakChapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and AbroadMichael HerzfeldPART III: HEALTH, SAFETY, AND FOOD CONSUMPTIONChapter 11. Well-being Discourse and Chinese Food in Korean SocietyYoung-Kyun YangChapter 12. The Social Life of American Crayfish in AsiaSidney C. H. CheungChapter 13. Eating Green: Ecological Food Consumption in Urban ChinaJakob A. KleinChapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary ChinaYunxiang YanNotes on ContributorsIndex

“Overall, this volume provides rich ethnographic and descriptive material for any scholar interested in Asian foodways. This work is a welcome addition to the ever-growing cannon on food scholarship in Asia.” · Journal of Royal Anthropological Institute“The chapters provide thought-provoking ethnographic material and theoretically rich insights into cuisine, place, identity, authenticity, borders, and taxonomy in Asian foodways in the twentieth and twenty-first centuries…[They] are ethnographically rich, analytically sharp, and cover a wide range of topics to ensure that this book will be read, taught, and cited by scholars interested in food, identity, globalization, and regionalism.” · Journal of Anthropological Research“Overall, this book will be a useful addition to the shelf of books about material culture (what culture is not material?), migration, identity and politics, East Asia, and of course food studies. The chapters are of pleasing lengths and provide a useful variety. They are not aiming for timelessness, but rather timeliness, and on that basis they succeed quite well.” · Anthropos“This volume has much to contribute to discourses on East Asian foodways, and would be useful for scholars interested in food and globalisation, and food safety, and also those with an interest in Korean food and foodways.” · Social Anthropology“[The book] is very informative, and introduces material that might lead to very interesting debates in culture and foodways, as well as in the classroom.” · Merry White, Boston University"This book is unique in that it covers Eurasia as a system, linking East Asia to Europe in an interesting and creative ways." · James L. Watson, Professor Emeritus, Harvard University