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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
Resource Information
The item The spread of food cultures in Asia, edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.This item is available to borrow from all library branches.
Resource Information
The item The spread of food cultures in Asia, edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.
This item is available to borrow from all library branches.
- Language
-
- eng
- chi
- eng
- chi
- eng
- chi
- eng
- eng
- 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
- 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
- Subject
-
- Asia
- Asia -- Social life and customs -- Congresses
- Asien
- Conference papers and proceedings
- Conference papers and proceedings
- Culture and globalization
- Culture and globalization -- Congresses
- Diet
- Diet -- Asia -- Congresses
- Ess- und Trinksitte
- Food
- Food -- Asia -- History -- Congresses
- Food habits -- Asia -- Psychological aspects -- Congresses
- Food habits -- Psychological aspects
- Food habits -- Social aspects
- Food habits -- Social aspects -- Asia -- Congresses
- Food preferences
- Food preferences -- Asia -- Congresses
- Gastronomy
- Gastronomy -- Asia -- Congresses
- History
- Manners and customs
- Language
-
- eng
- chi
- eng
- chi
- eng
- chi
- eng
- eng
- 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
- 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
- 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
Subject
- Asia
- Asia -- Social life and customs -- Congresses
- Asien
- Conference papers and proceedings
- Conference papers and proceedings
- Culture and globalization
- Culture and globalization -- Congresses
- Diet
- Diet -- Asia -- Congresses
- Ess- und Trinksitte
- Food
- Food -- Asia -- History -- Congresses
- Food habits -- Asia -- Psychological aspects -- Congresses
- Food habits -- Psychological aspects
- Food habits -- Social aspects
- Food habits -- Social aspects -- Asia -- Congresses
- Food preferences
- Food preferences -- Asia -- Congresses
- Gastronomy
- Gastronomy -- Asia -- Congresses
- History
- Manners and customs
Genre
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.bu.edu/portal/The-spread-of-food-cultures-in-Asia-edited-by/SfstE0JTGf4/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.bu.edu/portal/The-spread-of-food-cultures-in-Asia-edited-by/SfstE0JTGf4/">The spread of food cultures in Asia, edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.bu.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.bu.edu/">Boston University Libraries</a></span></span></span></span></div>