Pub Date : 2019-02-25DOI: 10.4324/9781315617916-18
Renée Krusche
{"title":"Shaping Nutrition","authors":"Renée Krusche","doi":"10.4324/9781315617916-18","DOIUrl":"https://doi.org/10.4324/9781315617916-18","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134471592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-25DOI: 10.4324/9781315617916-14
Nt Tarulevicz
Singaporeans have long enjoyed regular consumption of milk. As a city-state with limited land and water resources, Singapore has always relied on international trade to feed its populace. The story of milk production as largely happening elsewhere is thus not the exception; it is the rule. The experiences of Singapore – engaging with technological innovation and processing, sourcing milk from many nations with the ensuing negotiation of long supply chains, and consequent need to reassure consumers of the quality of the product – mean Singapore provides a historical example with startling relevance. The sustained presence of milk in Singapore is reflected in more than a century of advertising which has been remarkably consistent in relying on safety, purity and country of origin to sell milk to Singaporean consumers.
{"title":"Untouched by Human Hands","authors":"Nt Tarulevicz","doi":"10.4324/9781315617916-14","DOIUrl":"https://doi.org/10.4324/9781315617916-14","url":null,"abstract":"Singaporeans have long enjoyed regular consumption of milk. As a city-state with limited land and water resources, Singapore has always relied on international trade to feed its populace. The story of milk production as largely happening elsewhere is thus not the exception; it is the rule. The experiences of Singapore – engaging with technological innovation and processing, sourcing milk from many nations with the ensuing negotiation of long supply chains, and consequent need to reassure consumers of the quality of the product – mean Singapore provides a historical example with startling relevance. The sustained presence of milk in Singapore is reflected in more than a century of advertising which has been remarkably consistent in relying on safety, purity and country of origin to sell milk to Singaporean consumers.","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129628582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-25DOI: 10.4324/9781315617916-15
Jacqui Kong
{"title":"Feasting on ‘the Other’","authors":"Jacqui Kong","doi":"10.4324/9781315617916-15","DOIUrl":"https://doi.org/10.4324/9781315617916-15","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122996393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-25DOI: 10.4324/9781315617916-10
C. P. Kuo
{"title":"Enjoying a Dangerous Pleasure","authors":"C. P. Kuo","doi":"10.4324/9781315617916-10","DOIUrl":"https://doi.org/10.4324/9781315617916-10","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116983782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-25DOI: 10.4324/9781315617916-22
Chuanfei Wang
{"title":"Japanese Foods (Washoku) with Wine","authors":"Chuanfei Wang","doi":"10.4324/9781315617916-22","DOIUrl":"https://doi.org/10.4324/9781315617916-22","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116778471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Food and Identity Construction","authors":"C. Nope-Williams","doi":"10.4324/9781315617916-5","DOIUrl":"https://doi.org/10.4324/9781315617916-5","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122719117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-25DOI: 10.4324/9781315617916-21
Trent D. Brown
{"title":"Contesting the Corporate Food Regime in South and Southeast Asia","authors":"Trent D. Brown","doi":"10.4324/9781315617916-21","DOIUrl":"https://doi.org/10.4324/9781315617916-21","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"182 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124159603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-25DOI: 10.4324/9781315617916-17
M. Baas
{"title":"Uncle’s Body","authors":"M. Baas","doi":"10.4324/9781315617916-17","DOIUrl":"https://doi.org/10.4324/9781315617916-17","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126925967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-25DOI: 10.4324/9781315617916-13
Eunice Lim Ying Ci, Liew Kai Khiun
{"title":"Her Hunger Knows no Bounds","authors":"Eunice Lim Ying Ci, Liew Kai Khiun","doi":"10.4324/9781315617916-13","DOIUrl":"https://doi.org/10.4324/9781315617916-13","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127745734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-02-25DOI: 10.4324/9781315617916-16
R. Flowers, Elaine Swan
In this chapter, we draw on studies of taste education and food aesthetics, and from our participant-observation to analyse an ethnic food tour led by two Vietnamese Australian tour guides to Cabramatta, Sydney. We argue that the guides teach tour participants a spectrum of aesthetic appreciation for Vietnamese food including gastronomic sensory registers, practical, embodied and etiquette aesthetics. By discussing this range of aesthetic forms including their focus on our bodies, we extend the studies on taste education by Isabelle De Solier, Ken MacDonald, and Krishnendu Ray to show the complexity, skill and taste in the food pedagogy work of the tour guides. More specifically, we build on Ray’s body of work on racially minoritised restaurateurs’ ‘design work’ and his argument that their aesthetic work shapes the taste of dominant groups.
在本章中，我们借鉴了味觉教育和食物美学的研究，并从我们的参与者观察中分析了由两名越南裔澳大利亚导游带领的悉尼卡布拉马塔民族美食之旅。我们认为，导游教游客审美越南食品的范围，包括美食感官注册，实用，体现和礼仪美学。通过讨论这一系列的审美形式，包括它们对我们身体的关注，我们扩展了Isabelle De Solier, Ken MacDonald和Krishnendu Ray对味觉教育的研究，以展示导游食物教育工作的复杂性，技巧和品味。更具体地说，我们以Ray的作品为基础，研究少数族裔餐馆老板的“设计工作”，以及他的观点，即他们的美学作品塑造了主流群体的品味。
{"title":"‘Sauce in the Bowl, not on your Shirt’","authors":"R. Flowers, Elaine Swan","doi":"10.4324/9781315617916-16","DOIUrl":"https://doi.org/10.4324/9781315617916-16","url":null,"abstract":"In this chapter, we draw on studies of taste education and food aesthetics, and from our participant-observation to analyse an ethnic food tour led by two Vietnamese Australian tour guides to Cabramatta, Sydney. We argue that the guides teach tour participants a spectrum of aesthetic appreciation for Vietnamese food including gastronomic sensory registers, practical, embodied and etiquette aesthetics. By discussing this range of aesthetic forms including their focus on our bodies, we extend the studies on taste education by Isabelle De Solier, Ken MacDonald, and Krishnendu Ray to show the complexity, skill and taste in the food pedagogy work of the tour guides. More specifically, we build on Ray’s body of work on racially minoritised restaurateurs’ ‘design work’ and his argument that their aesthetic work shapes the taste of dominant groups.","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"243 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115185508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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