Re-orienting cuisine : East Asian foodways in the twenty-first century / edited by Kwang Ok Kim.
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend wi...
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York :
Berghahn Books,
2015.
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| Series: | Food, nutrition, and culture ;
volume 3. |
| Subjects: |
Internet
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| Ebrary | Available |