{"title":"Food In Asia And The Pacific","description":"\u003cp\u003eEmbark on a culinary journey through Asia and the Pacific with this delectable book series. From vibrant street food to refined regional cuisines, discover the diverse flavours and rich traditions of this fascinating part of the world.\u003c\/p\u003e","products":[{"product_id":"branding-japanese-food-book-katarzyna-j-cwiertka-9780824889722","title":"Branding Japanese Food","description":"Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of \"\"Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year\"\" on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda.  Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge.  The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.","brand":"WoB","offers":[{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49569753530641,"sku":"GOR013587692","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/082488972X.jpg?v=1762595795"},{"product_id":"moral-foods-book-angela-ki-che-leung-9780824888428","title":"Moral Foods","description":"Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection's focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia.  The first section, \"Good Foods,\" focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, \"Bad Foods,\" focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, \"Moral Foods,\" focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies' dynamic position within larger global flows, connections, and disconnections.  Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49737362440465,"sku":"NGR9780824888428","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0824888421.jpg?v=1758794359"},{"product_id":"food-and-power-in-hawaii-book-aya-hirata-kimura-9780824876784","title":"Food and Power in Hawaii","description":"In Food and Power in Hawai`i, island scholars and writers from backgrounds in academia, farming, and community organizations discuss new ways of looking at food policy and practices in terms of social justice and sustainability. Each of the nine essays describes Hawai`i’s foodscapes and collectively makes the case that food is a focal point for public policy making, social activism, and cultural mobilization. With its rich case studies, the volume aims to further debate on the agrofood system and extends the discussion of food problems in Hawai`i. Given the island geography, high dependency on imported food has often been portrayed as the primary challenge in Hawai`i, and the traditional response has been localized food production. The book argues, however, that aspects such as differentiated access, the history of colonization, and the neoliberalized nature of the economy also need to be considered for the right transformation of our food system.   The essays point out the diversity of food challenges that Hawai`i faces. They include controversies over land use policies, a gendered and racialized farming population, benefits and costs of biotechnology, stratified access to nutritious foods, as well as ensuring the economic viability of farms. Defying the reductive approach that looks only at calories or tonnage of food produced and consumed as indicators of a sound food system, Food and Power in Hawai`i shows how food problems are necessarily layered with other sociocultural and economic problems, and uses food democracy as the guiding framework. By linking the debate on food explicitly to the issues of power and democracy, each contributor seeks to reframe a discourse, previously focused on increasing the volume of locally grown food or protecting farms, into the broader objectives of social justice, ecological sustainability, and economic viability.","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49990359089425,"sku":"CIN0824876784VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":51465549480209,"sku":"GOR014290701","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0824876784.jpg?v=1762596846"},{"product_id":"hawai-i-regional-cuisine-book-samuel-hideo-yamashita-9780824877453","title":"Hawai'i Regional Cuisine","description":"The first book dedicated to the Hawai'i Regional Cuisine movement. It is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media.","brand":"WoB","offers":[{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50176944144657,"sku":"CIN0824877454VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0824877454.jpg?v=1761386233"},{"product_id":"hawai-i-regional-cuisine-book-samuel-hideo-yamashita-9780824879723","title":"Hawai'i Regional Cuisine","description":"The first book dedicated to the Hawai'i Regional Cuisine movement. It is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50269051978001,"sku":"CIN0824879724G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51008694845713,"sku":"NIN9780824879723","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0824879724.jpg?v=1762598811"},{"product_id":"milk-craze-book-veronica-s-w-mak-9780824887988","title":"Milk Craze","description":"Why do the Chinese, who are mostly lactase non-persistent, suddenly thirst for milk today? Whether it is formula milk, fresh cow milk, or tea with condensed milk, the rocketing milk consumption and production in China are of increasing global food safety, health, and environmental concerns. Milk Craze examines and compares developments in China's dairy industry and dietary dairy consumption, cross-nationally and globally, and more specifically in two localities: Shunde and Hong Kong.  Through an innovative analysis of medical texts and social media, as well as careful ethnographic studies, Veronica Mak ponders why the surge in demand for Western cow milk coincides with the plunge in sales of indigenous water-buffalo milk and cheese. She reveals the multiple ways in which global industries and Chinese dairy conglomerates sabotage and destroy local dairy farms. She shows that the rise of milk consumption is not just about the globalization of cow milk production and Westernization of the Chinese diet, but also due to the crossovers between the traditional Chinese diet and medicine and modern global diets. She uses these reference points to explore the multiple meanings of dairy foods in China, such as the class and cultural attributes associated with British \"milk tea\" and flavored yogurt products, water buffalo curds and cheese, and the lower class associations of labor in the water-buffalo dairying industries, and then discusses these developments in China through colonial and modern global perspectives. Milk Craze argues powerfully that the Westernization or dramatic change of diet in China too often obscures structural, educational, occupational, and social stresses and constraints, while naturalizing the dubious redefinition of health, cognitive performance, and ideal body shape as individual responsibility and imperative.","brand":"WoB","offers":[{"title":"US \/ GOOD \/ SBYB","offer_id":50364532424977,"sku":"CIN0824887980G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0824887980.jpg?v=1762596320"},{"product_id":"halo-halo-ecologies-book-alyssa-paredes-9780824899097","title":"Halo-Halo Ecologies","description":"Halo-Halo Ecologies: The Emergent Environments behind Filipino Food is a recipe for a new storytelling tradition that combines critical studies of Filipino food and of the environment. It takes as its starting point the metaphor of halo-halo, the iconic dessert of crushed ice, jellies, fruit slices, and ube jam. Food writers and social historians alike frequently describe this summertime treat as a symbol of Filipino cultural identity for the ways it mixes local and foreign ingredients into a concoction now readily recognized as typically Pinoy. But halo-halo is also a product of Philippine ecosystems--that is to say, it represents an eclectic blend of environmental tales in an ever evolving and highly politicized foodscape. The first of its kind, Halo-Halo Ecologies brings together a transnational community of food enthusiasts, engaged scholars, and social and environmental activists to set the table for a new canon in Philippine and Filipino\/Filipinx studies, and in food studies more broadly. In twelve chapters, the contributors complicate cultural icons, like Jollibee Chickenjoy and the sari-sari store, and bring these into conversation with the scavenging practices of informal settlements in Manila and the agroecological practices of Indigenous Lumad schools.They reveal new challenges in landscapes spanning the mountainous frontiers of Northern Luzon, the carceral spaces of urban Manila; the disaster-prone coastal communities of the Visayas; the hunger-stricken plantation zones of Mindanao, the ever-changing tides of the archipelago's waterways, and the invisibilized ecologies of the diaspora. These are the emergent environments behind Filipino food, and they compel us to reimagine what, how, and why we eat.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51202182349073,"sku":"","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51202182971665,"sku":"NGR9780824899097","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0824899091.jpg?v=1750703028"},{"product_id":"dubious-gastronomy-book-robert-ji-song-ku-9780824839215","title":"Dubious Gastronomy","description":"By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Robert Ji-Song Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food - and, by extension, Asian people - than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and oft en whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is oft en quite delicious.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52801400963345,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":52801402667281,"sku":"CIN0824839218G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780824839215.jpg?v=1764171700"},{"product_id":"crafting-everyday-food-book-angela-ki-che-leung-9798880700066","title":"Crafting Everyday Food","description":"\u003cp\u003eFocusing on East Asia from the nineteenth century to the present, \u003ci\u003eCrafting Everyday Food\u003c\/i\u003e highlights the role of technology in transforming traditional foods into modern ones and in reinventing industrialized foods as heritage foods. The seven expert researchers adopt a unique technological perspective to trace the transformation of traditional fermented foodstuffs typical of the region--\u003ci\u003ekimchi,\u003c\/i\u003e soy sauce, \u003ci\u003ekōji,\u003c\/i\u003e and tea--and the appropriation of new foods of nonlocal origin, such as beef and potato, into Asian diets. The essays discuss how modern technologies reconstructed traditional or \"authentic\" foods, showing how global flows of commodities, experts, and consumers, as well as the circulation of knowledge and practices, shaped the East Asian foodscape. Weaving together science and technology studies with historical studies, the volume generates innovative approaches to thinking about technological change, everyday life, and the foodways of East Asia as a region. Understanding how these technological evolutions have transformed food production and consumption provides new insights into the complex processes of industrialization and the roles of taste and heritage in East Asian modernity.\u003cbr\u003e \u003cbr\u003e Each chapter takes up a unique food item with its own complex past and traces gradual--and at times dramatic--change, allowing new relationships to emerge between the creators, consumers, and their surrounding world. Truly multidisciplinary in approach, Leung and Stevens bring together scholars and methods from a range of fields into a coherent transnational dialogue, resulting in an innovative way to define East Asia without relying on geographic or linguistic boundaries. The study of \"everyday\" foods, consumed by ordinary people on a day-to-day basis, provides a productive perspective for understanding East Asian cultures as sociotechnical systems, pushing back the role of elite and special foods as privileged objects in the discipline of food studies.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":53612818432273,"sku":"NGR9798880700066","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9798880700066.jpg?v=1780315422"},{"product_id":"halo-halo-ecologies-book-alyssa-paredes-9798880701315","title":"Halo-Halo Ecologies","description":"Halo-Halo Ecologies: The Emergent Environments behind Filipino Food is a recipe for a new storytelling tradition that combines critical studies of Filipino food and of the environment. 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In twelve chapters, the contributors complicate cultural icons, like Jollibee Chickenjoy and the sari-sari store, and bring these into conversation with the scavenging practices of informal settlements in Manila and the agroecological practices of Indigenous Lumad schools.They reveal new challenges in landscapes spanning the mountainous frontiers of Northern Luzon, the carceral spaces of urban Manila; the disaster-prone coastal communities of the Visayas; the hunger-stricken plantation zones of Mindanao, the ever-changing tides of the archipelago's waterways, and the invisibilized ecologies of the diaspora. 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