In the last ten years, the Philippines has undergone nothing short of a culinary revolution. At first as an expatriate living in London, then eventually fully immersed in the scene as a writer and critic, Philippine Daily Inquirer’s resident food reviewer chronicles the remarkable transformation of gastronomic backwater into a giddy, opulent, and at times overwhelming foodie scene.
An overview and analysis of the role of English in the Philippines, the factors that led to its spread and retention, and the characteristics of Philippine English today.
Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.
This book is the list of printed documents I have collected about the Philippines in general and the Tagalog language in particular. The entries are followed by an index of the themes involved.
California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM—all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic—as insufficiently Asian and unreliably American when measured again...
In this survey of literary images of Japan, Ronald Klein has identified more than 160 works with Japanese characters, providing both comprehensive overviews as well as individual monographs on specific writers. This book creates a subgenre of thematic work, positing an alternative postcolonial relationship.
From the chefs of a popular NYC restaurant, a cookbook celebrating Filipino cuisine’s origins and international influences—includes photos. In the newly revised and updated Memories of Philippine Kitchens, Amy Besa, and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at the cuisine and culture of the Philippines. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
The diversity of Asian American food culture Asian American-inspired foods are everywhere—or so it seems. A decade ago, chop suey, sushi, curry, adobo, and kimchi were emblematic of Asian American culinary influence. Today, boba, ube, bibingka, phở, matcha, gochujang, and málà have joined the roster of foods strongly associated with Asian Americans. These foods were once considered exotic but now are embraced by mainstream culture. Food studies continues to be an appetizing area of Asian American studies. Eating More Asian America is a follow-up to the influential Eating Asian America, and it provides a rich illustration of the intersection of Asian America and its various foodways. Th...
" ... Documents the history and development of [Post-colonial literatures in English, together with English and American literature] and includes original research relating to the literatures of some 50 countries and territories. In more than 1,600 entries written by more than 600 internationally recognized scholars, it explores the effect of the colonial and post-colonial experience on literatures in English worldwide.
Liquor has become a “party” in East Asia – a beverage phenomenon popular among countries throughout the region. But, in fact, each country of East Asia has experienced a different evolution of spirits. Indeed, there is a liquor idiosyncrasy to each country of East Asia. Moreover, hooch is the popular alcoholic beverage for the lower classes while more sophisticated spirits are exclusive to the higher classes. The book examines liquor: moonshine and retail liquor in East Asia. It analyzes the following questions as to why liquor is becoming so popular in East Asia. Why is production of liquor in East Asia becoming so financially lucrative? Why has the production of hooch (moonshine) become so lucrative? In fact, the production and consumption of liquor in East Asian have become crucial as East Asia enters a period of craft liquor. A valuable resource for academics, students, and professionals interested in public policy, history, political economy, consumer goods in East Asia, and the evolution of hooch and hard liquor in East Asia.