Asian Food: The Global and the Local
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258pp. January 2002
Asian Food: The Global and the Local
Editor: Cwiertka, Katarzyna J.; Walraven, Boudewijn C.A.;
By documenting, analyzing, and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume tries to pinpoint the consequences of the tension
ConsumAsiaN Series
“Useful as a teaching tool either as an entire volume or as individual chapters. I strongly recommend this volume to anyone with an interest in Asian foodways and ... as ‘food for thought’ for another perspective on globalization.” —Pacific Affairs
Editor: Cwiertka, Katarzyna J.; Walraven, Boudewijn C.A.;
Katarzyna J. Cwiertka is associate in research at the Centre for Japanese and Korean Studies at Leiden University. Boudewijn C. A. Walraven is professor of Korean language and culture at Leiden University.
Introduction
Katarzyna J. Cwiertka

1 Eating Hong Kong’s Way Out
Cheng Sea-ling

2 Acceptance of milk products in Southeast Asia: The case of Indonesia as a traditional non-dairying region
Adel P. Den Hartog

3 Food in middle-cla




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