Food in East Asia presents a collection of articles that treat a wide variety of aspects related to food in contemporary East Asia. Cuisine is a very persuasive tool for delineating East Asia as a region. Food and foodways of Greater China, Japan and Korea obviously differ from one another, but they all rest upon the foundations of ancient Chinese civilization that once dominated this part of the world. The use of chopsticks and a widespread consumption of processed soybeans rank among the most vivid indicators of the common heritage of the Chinese, Japanese and Korean cuisines. Yet,...