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How the Chinese Eat Potatoes
Originated from the Andeans and characterized by its high nutritional value and wide adaptability, the potato is one of the most globally important crops today. It is now being planted in about 160 countries, with China as the biggest potato producer in the world, accounting for one-fourth of the world's total production. The production and consumption of potatoes in China will influence the potato industry worldwide. This book covers the origin, distribution, production, and consumption of the potato. Potatoes have been planted throughout China since their introduction 400 years ago. They have become the main staple food for many Chinese people, especially in the remote mountainous regions....
Chinese Poetry in Times of Mind, Mayhem and Money
Chinese Poetry in Times of Mind, Mayhem and Money is a groundbreaking study covering a range of contemporary authors and issues, from Haizi to Yin Lichuan and from poetic rhythm to exile-bashing. Its rigorous scholarship, literary sensitivity and lively style make it eminently fit for classroom use.
Schaum's Outline of Chinese Vocabulary
Helps you master the fundamentals of Chinese vocabulary. This work helps you cut study time, hone problem-solving skills, and achieve your personal best on exams and projects. It also gives you a review of basic Chinese essential vocabulary for typical situations in Chinese life, and basic English-Chinese and Chinese-English glossaries.
China, 1898–1912
Challenging most accounts of China's revolutionary transformation at the turn of the century, Douglas Reynolds argues that the political toppling of the Qing dynasty in 1911 was less important than the Xinzheng or "New System" reforms of the late-Qing government itself. He then provides a detailed account of the debt those reforms owed to Japan. For the Chinese, Japan offered models for major modern institutions; training for administrators, military officers and modern police; a shortcut to Western knowledge through translations from the Japanese; a ready-made modern vocabulary using Kanji or Chinese characters; and advisers and instructors in many fields. After establishing the broad areas...
Chinese Food and Foodways in Southeast Asia and Beyond
Chinese cuisine has had a deep impact on culinary traditions in Southeast Asia, where the lack of certain ingredients and access to new ingredients along with the culinary knowledge of local people led Chinese migrants to modify traditional dishes and to invent new foods. This process brought the cuisine of southern China, considered by some writers to be "the finest in the world," into contact with a wide range of local and global cuisines and ingredients. When Chinese from Southeast Asia moved on to other parts of the world, they brought these variants of Chinese food with them, completing a cycle of culinary reproduction, localization and invention, and globalization. The process does not...
Food Consumption in Global Perspective
With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food.
Home Cooking in the Global Village
Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.
The Body in Asia
The past few decades have seen growing interest in the study of the body. However, the increasing number of exciting and influential publications has primarily, if not exclusively, focused on the body in Western cultures. The various works produced by Asian scholars remain largely unknown to Western academic debates even though Asia is home to a host of rich body cultures and religions. The peoples of Asia have experienced colonization, decolonization, and now globalization, all of which make the 'body in Asia' a rewarding field of research. This unique volume brings together a number of scholars who work on East, Southeast and South Asia and presents original and cutting edge research on the body in various Asian cultures.
Governance of Life in Chinese Moral Experience
The last 30 years in China have witnessed tremendous changes, primarily as a result of the shift in focus by the state from class struggle to economic development. China soon eliminated the threat of famine and the rationing of food in the first decade of the reform era and increased its GDP per capita by 41% between 1978 and 2006. The average annual GDP growth rate during the same period is about three times the world average. Between 1981 and 2004 China had the largest poverty reduction in human history. Along with the fast economic development, there has been great change to the ethos of Chinese society from sacrificing life for the revolutionary cause to valuing life itself. This change, which is perhaps among the most significant in the transformation of contemporary China, has enormous bearings on the question of what is an adequate life in China now.
The Handbook of Food and Anthropology
Named a Choice Outstanding Academic Title of the Year 2017 This Handbook features 20 original essays by leading figures in the discipline, which examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Other; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty including Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity and Melissa L. Caldwell on practising food anthropology. Now available in paperback, this is a field-defining survey of the area and its key themes. A new afterword by Cristina Grasseni adds a reflection on the original essays and how the field has continued to develop.
