Culinary Nationalism in Asia

ISBN-13: 9781350236868 / Angielski / Miękka / 2022 / 304 str.

Michelle T. King

Spis treści

List of Figures List of Maps Foreword: Food in the Making and Unmaking of Asian Nationalisms Krishnendu Ray Acknowledgments Maps Introduction: Culinary Nationalism in Asia Michelle T. King Part One Historical Legacies 1 “Vegetarian” Nationalism: Critiques of Meat Eating for Japanese Bodies, 1880–1938 Tatsuya Mitsuda 2 Food, Gender, and Domesticity in Nationalist North India: Between Digestion and Desire Rachel Berger 3 A Cookbook in Search of a Country: Fu Pei-mei and the Conundrum of Chinese Culinary Nationalism Michelle T. King 4 From Military Rations to UNESCO Heritage: A Short History of Korean Kimchi Katarzyna J. Cwiertka Part Two Internal Boundaries 5 Priestess of Sake: Woman as Producer in Natsuko’s Sake Satoko Kakihara 6 Defining “Modern Malaysian” Cuisine: Fusion or Ingredients? Gaik Cheng Khoo 7 Eating to Live: Sustaining the Body and Feeding the Spirit in the Films of Tsai Ming-liang Michelle E. Bloom 8 The Politicization of Beef and Meat in Contemporary India: Protecting Animals and Alienating Minorities Michaël Bruckert Part Three Global Contexts 9 Writing an “International” Cuisine in Japan: Murai Gensai’s 1903 Culinary Novel Kuidoraku Eric C. Rath 10 Red (Michelin) Stars Over China: Seeking Recognition in a Transnational Culinary Field James Farrer 11 Drinking Scorpions at Trader Vic’s: Polynesian Parties, Caribbean Rum, Chinese Cooks, and American Tourists Daniel E. Bender 12 Laksa Nation: Tastes of “Asian” Belonging, Borrowed and Reimagined Jean Duruz Afterword: Feasting and the Pursuit of National Unity—American Thanksgiving and Cantonese Common-Pot Dining James L. Watson Notes on Contributors Index