内容

目次

I Ecology, Resources and Food Production; 1. Fermented Marine FoodProducts in Vietnam: Ecological basis and production; 2. Namako and Iriko:Historical overview on holothurian (sea cucumber) exploitation, utilizationand trade in Japan; 3. Fish in the Marsh: A case study of freshwater fishfarming in Hong Kong II Tradition and Food Production; 4. Poonchoi: Theproduction and popularity of a rural festive cuisine in urban and modern HongKong; 5. Convenient-Involvement Foods and Production of the Family Meal inSouth China; 6. Edible Mercy: Charity food production and fundraisingactivities in Hong Kong; 7. Estimating Rice, Agriculture, Global Trade, andNational Culture in South Korea III Restaurants and Food Production; 8. ATaste of the Past: Historically-themed restaurants and social memory inSingapore; 9. Indigenous Food and Foodways: Mapping the production of Ainufood in Tokyo; 10. Authenticity and Professionalism in Restaurant KitchensIV 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 inSoutheast Asia; 13. From Malacca to Adelaide! : Fragments towards a biographyof cooking, yearning and laksa; 14. Asia's Contributions to World Cuisine: abeginning inquiry