Bøger i Food in Asia and the Pacific serien

Why do the Chinese, who are mostly lactase non-persistent, suddenly thirst for milk today? 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.

Explores the use of food for the purpose of place branding in Japan. At the centre 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.

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.

Can food be both national and global at the same time? What happens when a food with a national identity travels beyond the boundaries of a nation? What makes a food authentically national and yet American or broader global? With these questions in mind, Sonia Ryang explores the world of Korean food in four American locations, Iowa City, Baltimore, Los Angeles, and Hawaii.

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.