Food and foodways in Asia: resource, tradition and cooking/
Cheung , Sidney C H
Food and foodways in Asia: resource, tradition and cooking/ Sidney C H Cheung - 1st ed. - London: Routledge, 2007. - 215 p.
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 KongII 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 KoreaIII 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 IV 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
Food habits -- Asia
394.12095 / CHE/F
Food and foodways in Asia: resource, tradition and cooking/ Sidney C H Cheung - 1st ed. - London: Routledge, 2007. - 215 p.
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 KongII 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 KoreaIII 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 IV 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
Food habits -- Asia
394.12095 / CHE/F