Asian Food

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By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today’s global interaction.

Table of contents

Cover
Half Title
Consumasian Book Series
Full Title
Copyright
Contents
List of Figures
Acknowledgements
Introduction
1 Eating Hong Kong’s Way Out
2 Acceptance of milk products in Southeast Asia: the case of Indonesia as a traditional non-dairying region
3 Food in middle-class Madras households from the 1970s to the 1990s
4 Ladies who lunch: young women and the domestic fallacy in Japan
5 Wild-gathered foods as countercurrents to dietary globalisation in South Korea
6 Bardot soup and Confucians’ meat: food and Korean identity in global context
7 Family hospitality and ethnic tradition among South Asian women in the west of Scotland
8 Eating the homeland: Japanese expatriates in The Netherlands
9 Chinese and Indonesian restaurants and the taste for exotic food in The Netherlands: a global-local trend
Warm mushroom sushi? An afterword
References
List of Contributors
Index


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