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 instance 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 material embodiment of a distinct intellectual or artistic creation found in Boston University Libraries.

Image

http://covers.openlibrary.org/b/isbn/9784906962754-M.jpg?default=false

Label

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

Statement of responsibility

edited by Kazunobu Ikeya = Yin shi wen hua zai Yazhou de chuan bo / [Ikeya Kazunobu] bian

Instantiates

• The spread of food cultures in Asia

Publication

• Osaka, National Museum of Ethnology, 2019

Copyright

• ©2019

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

Record ID

99208752010501161

System control number

• (OCoLC)1103670901
• (OCoLC)on1103670901