目次

Part 1: 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  Part 2: 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  Part 3: 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  Part 4: 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