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There is a compelling story behind Taiwan’s recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan’s people eat and why they eat those foods, as well as the role and perception of particular foods. Distinctive culinary traditions have not merely survived the travails of recent centuries, but grown more complex and enticing. Taipei is a city where people still buy fresh produce almost every morning of the year; where weddings are celebrated with streetside bando banquets; and where baristas craft cups of world-class coffee. Wherever there are chopsticks, there is curiosity an...
In the context of the 18th IFIP World Computer Congress (WCC’04), and beside the traditional organization of conferences, workshops, tutorials and student forum, it was decided to identify a range of topics of dramatic interest for the building of the Information Society. This has been featured as the "Topical day/session" track of the WCC’04. Topical Sessions have been selected in order to present syntheses, latest developments and/or challenges in different business and technical areas. Building the Information Society provides a deep perspective on domains including: the semantic integration of heterogeneous data, virtual realities and new entertainment, fault tolerance for trustworth...
A lot has happened to the climate over the last decade, and the authors tackle the daunting statistics with their trademark humor. They realize it's better to laugh than cry when confronting mind-blowing facts about our changing world. Readers will become familiar with critical concepts, but they'll also smile as they learn about climate science, projections, and policy.
"With more than 120,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinv...
A New York Times Book Review Editors' Choice A spirited new history of Chinese food told through an account of the remarkable life of Fu Pei-mei, the woman who brought Chinese cooking to the world. In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through her mother’s copies of Fu Pei-mei’s Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu’s story and in her food, a vivid portal to another time, when a gene...
Reprint of the original, first published in 1867.
Designed for students, academics and the general reader alike, Sexual Politics of Desire and Belonging provides theoretical and empirical insights into the linkages between sexualities and forms of desire, and ways of belonging and relating to others in specific contexts and moments in time. Opening with a substantial introduction by one of the editors, this collection of thirteen essays is organised into three parts, each section making important contributions to contemporary debates regarding the sexual politics of citizenship, marriage, friendship, pornography, intimacies, eroticism and desire. As such, the essays introduce fresh perspectives for thinking about how individuals construct s...