Critical Readings on Food in East Asia (3 Vols. Set)

The culinary cultures of contemporary East Asia (Greater China, Korea and Japan) are a mixture of long-standing traditions and the turbulent transformations of the last century. This selection brings together high-quality scholarship that illuminates key issues in this process.

About the author

Katarzyna J. Cwiertka is Professor of Modern Japan Studies at Leiden University. Her research to date has utilized food as a window into the modern history of Japan and Korea. Cwiertka is the author of Modern Japanese Cuisine: Food, Power and National Identity (Reaktion Books 2006) and Cuisine, Colonialism and Cold War: Food in Twentieth Century Korea (Reaktion Books, forthcoming in 2012). She has also edited two volumes with a larger geographical focus, including Asian Food: The Global and the Local (University of Hawai'i Press 2002), and Food and War in Mid-Twentieth-Century East Asia (Ashgate, forthcoming in 2013).

Product details

• Assisted by: Katarzyna J Cwiertka (Editor), Katarzyna J. Cwiertka (Editor)
• Publisher: Brill
• Languages: English
• Product format: Hardback
• Released: 19.10.2012
• EAN: 9789004208605
• ISBN: 978-90-04-20860-5
• No. of pages: 1212
• Weight: 2166 g
• Series: Critical Readings
• Subjects: Natural sciences, medicine, IT, technology > Biology > General, dictionaries; Social sciences, law, business > Ethnology > Ethnology