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Food and Foodways in Asia: Resource, Tradition and Cooking - Cheung, Sidney C. H. Chee-Beng, Tan Cheung/Chee-Ben
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Cheung, Sidney C. H. Chee-Beng, Tan Cheung/Chee-Ben:

Food and Foodways in Asia: Resource, Tradition and Cooking - gebunden oder broschiert

ISBN: 9780415392136

[ED: Hardcover], [PU: ROUTLEDGE CHAPMAN HALL], Short description/annotation With chapters written by prominent anthropologists, this book provides the reader with rich ethnographic analysis of the changing process in the production of food and foodways throughout Asia. Back cover copy Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asias diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to world cuisine, Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies. Table of contents: I 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 II 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 III 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 IV 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. Asias Contributions to World Cuisine: a beginning inquiry 240 pages - 11 b/w ill., 11 b/w Line drawings - 234 x 156 mm Versandfertig in über 4 Wochen, [SC: 0.00], Neuware, gewerbliches Angebot

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Food and Foodways in Asia: Resource, Tradition and Cooking - Cheung, Sidney / Tan, Chee-Beng (eds.)
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Cheung, Sidney / Tan, Chee-Beng (eds.):

Food and Foodways in Asia: Resource, Tradition and Cooking - gebunden oder broschiert

ISBN: 9780415392136

[ED: Hardcover], [PU: ROUTLEDGE CHAPMAN HALL], Short description/annotation With chapters written by prominent anthropologists, this book provides the reader with rich ethnographic analysis of the changing process in the production of food and foodways throughout Asia. Back cover copy Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asias diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to world cuisine, Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies. Table of contents: I 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 II 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 III 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 IV 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. Asias Contributions to World Cuisine: a beginning inquiry 240 pages - 11 b/w ill., 11 b/w Line drawings - 234 x 156 mm Versandfertig in über 4 Wochen, [SC: 0.00], Neuware, gewerbliches Angebot

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Food and Foodways in Asia: Resource, Tradition and Cooking - Sidney Tan, Chee-Beng Cheung
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Sidney Tan, Chee-Beng Cheung:
Food and Foodways in Asia: Resource, Tradition and Cooking - neues Buch

ISBN: 9780415392136

ID: f0a39c969bc73bc55cec622e29cb71b0

Resource, Tradition and Cooking Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. "Food and Foodways in Asia" is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia's diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to 'world cuisine', "Food and Foodways in Asia" will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies. Bücher / Fremdsprachige Bücher / Englische Bücher 978-0-415-39213-6, Routledge Chapman Hall

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Food and Foodways in Asia: Resource, Tradition and Cooking - Sidney Tan, Chee-Beng Cheung
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Food and Foodways in Asia: Resource, Tradition and Cooking - neues Buch

ISBN: 9780415392136

ID: 138129635

Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. ´´Food and Foodways in Asia´´ is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia´s diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of ´local food´ for tourism development, to Asia´s contribution to ´world cuisine´, ´´Food and Foodways in Asia´´ will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies. Resource, Tradition and Cooking Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher, Routledge Chapman Hall

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Food and Foodways in Asia - Tan, Chee-Beng; Cheung, Sidney
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ISBN: 9780415392136

ID: 356045

Food is an important cultural marker of identity in contemporary Asian societies, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology, and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia's diverse cultures. Prominent anthropologists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution, and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of 'local food' for tourism development, to Asia's contribution to world cuisine,' Food and Foodways in Asia will be a fascinating read for anyone interested in the anthropology of food and/or Asian studies. Social Science Social Science eBook, Taylor and Francis

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Food and Foodways in Asia: Resource, Tradition and Cooking
Autor:

Cheung, Sidney C. H.; Chee-Beng, Tan; Cheung/Chee-Ben

Titel:

Food and Foodways in Asia: Resource, Tradition and Cooking

ISBN-Nummer:

0415392136

Food is an important cultural marker of identity in contemporary Asian societies. This title is an anthropological inquiry providing ethnographic descriptions and analysis of food production as it interacts with social and political complexities in Asia's diverse cultures. It also examines how food is related to ethnic identity.

Detailangaben zum Buch - Food and Foodways in Asia: Resource, Tradition and Cooking


EAN (ISBN-13): 9780415392136
ISBN (ISBN-10): 0415392136
Gebundene Ausgabe
Erscheinungsjahr: 2007
Herausgeber: ROUTLEDGE CHAPMAN & HALL
240 Seiten
Gewicht: 0,490 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 31.10.2007 17:51:16
Buch zuletzt gefunden am 23.12.2016 22:44:45
ISBN/EAN: 0415392136

ISBN - alternative Schreibweisen:
0-415-39213-6, 978-0-415-39213-6

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