内容

目次

I 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 Kong II 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 Korea III 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