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The Resource The spread of food cultures in Asia, edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian

The spread of food cultures in Asia, edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian

Work
Publication
Extent
i, 238 pages
Note
The papers in this volume were originally presented at the history session, organized by Kazunobu Ikeya and Françoise Sabban at the 6th Asian Food Study Conference (AFSC) held on 3-5 December, 2016 at Ritsumeikan University Biwako-Kusatsu Campus, Shiga, Japan
Contents
  • PART 1. Historical Approaches of Food Cultures : 1. The History of Food Culture Exchange for Long-term Periods: Japan as an example
  • 2. An Experience of Otherness: Conceptions of Chinese and European Diplomats about Foreign Food Practices (18th-19th century)
  • 3. Comparison of Overseas Influence within Historical Formation of Mass Green Turtle Consumption in Mosquito Coast, Nicaragua and Bali, Indonesia
  • 4. Food Cultures in the World Represented by a Museum Exhibition
  • PART 2 : Chinese Food Culture in Transition : 5. Spread of Chinese Food Culture along the Southern Silk Road in the Pre-Qin Period, Han, and Jin Dynasties
  • 6. American Crops into China: Discourse on Influences of Corn, Sweet Potato, and Potato
  • 7. How Do Michael Boym, Martino Martini, and Athanasius Kircher Understand Chinese Food Culture?
  • PART 3 : Influence of European Food Culture in East Asia and the World : 8. German Influence on Japanese Food Culture
  • 9. Diffusion and the Adaptation of Western-style Food in Korea from the Era of Japanese Occupation
  • 10. Western Cuisine Culture in Contemporary China: A Case Study on Haute French Cuisine in High-class Hotels and Restaurants in Urban Tianjin
  • 11. The Italian Way of Eating Round the World: Italian-sounding, Counterfeit, and Original Products
  • PART 4 : Food Culture, Identity, and Landscapes in Asia: 12. Branding Malaysia as Truly Asia through Gastronomic Representation
  • 13. From European Vineyards to Asian Rice Terraces: Food Cultural Landscapes and the Valorization of Living Gastronomical Heritage
  • 14. Utilization of Wild Plants as Food and Commodity in Japan
Isbn
9784906962754
Instance
Label
The spread of food cultures in Asia
Title
The spread of food cultures in Asia
Statement of responsibility
edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian
Title variation
Yin shi wen hua zai Yazhou de chuan bo
Contributor
Editor
Subject
Genre
Language
  • eng
  • chi
  • eng
  • chi
  • eng
  • chi
  • eng
  • eng
Member of
Cataloging source
MTG
Illustrations
  • illustrations
  • maps
Index
no index present
Language note
Text mostly in English with title, chapter titles, abstracts and index in both English and Chinese
LC call number
GN301
LC item number
.S45M no. 100
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
  • 1958-
  • 2016
http://library.link/vocab/relatedWorkOrContributorName
  • Ikeya, Kazunobu
  • Asian Food Study Conference
Series statement
Senri ethnological studies,
Series volume
100
http://library.link/vocab/subjectName
  • Food habits
  • Food habits
  • Diet
  • Food preferences
  • Food
  • Gastronomy
  • Culture and globalization
  • Asia
  • Culture and globalization
  • Diet
  • Food
  • Food habits
  • Food habits
  • Food preferences
  • Gastronomy
  • Manners and customs
  • Asia
  • Ess- und Trinksitte
  • Asien
Label
The spread of food cultures in Asia, edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian
Instantiates
Publication
Copyright
Note
The papers in this volume were originally presented at the history session, organized by Kazunobu Ikeya and Françoise Sabban at the 6th Asian Food Study Conference (AFSC) held on 3-5 December, 2016 at Ritsumeikan University Biwako-Kusatsu Campus, Shiga, Japan
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
PART 1. Historical Approaches of Food Cultures : 1. The History of Food Culture Exchange for Long-term Periods: Japan as an example -- 2. An Experience of Otherness: Conceptions of Chinese and European Diplomats about Foreign Food Practices (18th-19th century) -- 3. Comparison of Overseas Influence within Historical Formation of Mass Green Turtle Consumption in Mosquito Coast, Nicaragua and Bali, Indonesia -- 4. Food Cultures in the World Represented by a Museum Exhibition -- PART 2 : Chinese Food Culture in Transition : 5. Spread of Chinese Food Culture along the Southern Silk Road in the Pre-Qin Period, Han, and Jin Dynasties -- 6. American Crops into China: Discourse on Influences of Corn, Sweet Potato, and Potato -- 7. How Do Michael Boym, Martino Martini, and Athanasius Kircher Understand Chinese Food Culture? -- PART 3 : Influence of European Food Culture in East Asia and the World : 8. German Influence on Japanese Food Culture -- 9. Diffusion and the Adaptation of Western-style Food in Korea from the Era of Japanese Occupation -- 10. Western Cuisine Culture in Contemporary China: A Case Study on Haute French Cuisine in High-class Hotels and Restaurants in Urban Tianjin -- 11. The Italian Way of Eating Round the World: Italian-sounding, Counterfeit, and Original Products -- PART 4 : Food Culture, Identity, and Landscapes in Asia: 12. Branding Malaysia as Truly Asia through Gastronomic Representation -- 13. From European Vineyards to Asian Rice Terraces: Food Cultural Landscapes and the Valorization of Living Gastronomical Heritage -- 14. Utilization of Wild Plants as Food and Commodity in Japan
Dimensions
26 cm
Extent
i, 238 pages
Isbn
9784906962754
Lccn
2019411045
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (some color), maps
System control number
  • (OCoLC)1103670901
  • (OCoLC)on1103670901
Label
The spread of food cultures in Asia, edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian
Publication
Copyright
Note
The papers in this volume were originally presented at the history session, organized by Kazunobu Ikeya and Françoise Sabban at the 6th Asian Food Study Conference (AFSC) held on 3-5 December, 2016 at Ritsumeikan University Biwako-Kusatsu Campus, Shiga, Japan
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
PART 1. Historical Approaches of Food Cultures : 1. The History of Food Culture Exchange for Long-term Periods: Japan as an example -- 2. An Experience of Otherness: Conceptions of Chinese and European Diplomats about Foreign Food Practices (18th-19th century) -- 3. Comparison of Overseas Influence within Historical Formation of Mass Green Turtle Consumption in Mosquito Coast, Nicaragua and Bali, Indonesia -- 4. Food Cultures in the World Represented by a Museum Exhibition -- PART 2 : Chinese Food Culture in Transition : 5. Spread of Chinese Food Culture along the Southern Silk Road in the Pre-Qin Period, Han, and Jin Dynasties -- 6. American Crops into China: Discourse on Influences of Corn, Sweet Potato, and Potato -- 7. How Do Michael Boym, Martino Martini, and Athanasius Kircher Understand Chinese Food Culture? -- PART 3 : Influence of European Food Culture in East Asia and the World : 8. German Influence on Japanese Food Culture -- 9. Diffusion and the Adaptation of Western-style Food in Korea from the Era of Japanese Occupation -- 10. Western Cuisine Culture in Contemporary China: A Case Study on Haute French Cuisine in High-class Hotels and Restaurants in Urban Tianjin -- 11. The Italian Way of Eating Round the World: Italian-sounding, Counterfeit, and Original Products -- PART 4 : Food Culture, Identity, and Landscapes in Asia: 12. Branding Malaysia as Truly Asia through Gastronomic Representation -- 13. From European Vineyards to Asian Rice Terraces: Food Cultural Landscapes and the Valorization of Living Gastronomical Heritage -- 14. Utilization of Wild Plants as Food and Commodity in Japan
Dimensions
26 cm
Extent
i, 238 pages
Isbn
9784906962754
Lccn
2019411045
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations (some color), maps
System control number
  • (OCoLC)1103670901
  • (OCoLC)on1103670901

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