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Añadir al carritoPaperback. Condición: new. Paperback. An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present.An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present.Modern Chinese Foodways defines some of the major processes by which Chinese food and foodways have become modern, with a focus on the period from the mid-nineteenth to the twenty-first century. The editors, Jia-Chen Fu, Michelle T. King, and Jakob A. Klein, highlight four prominent areas of change- commodification of food production; the scientization of expertise and the development of new food technologies; the creation of new culinary identities based on gender, ethnicity, and nation; and the circuits of migration taking place since the nineteenth century.This collection argues that Chinese food and foodways are very much modern-not a given in the face of the chorus of voices that insists on emphasizing its ancient roots-in ways that both recall the experiences of other cultures, as well as in ways unique to China's own historical trajectory.The book combines incisive, original scholarship by thirteen leading voices in the field with editorial essays on the past and future of Chinese food studies to frame the field of inquiry for the next generation of Chinese food studies scholars. Demonstrating the significance of modern Chinese foodways to the phenomenon of culinary modernity writ large, which is still largely shaped by Euro-American perspectives and priorities, Modern Chinese Foodways is the first book of its kind. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Añadir al carritoPaperback. Condición: new. Paperback. An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present.An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present.Modern Chinese Foodways defines some of the major processes by which Chinese food and foodways have become modern, with a focus on the period from the mid-nineteenth to the twenty-first century. The editors, Jia-Chen Fu, Michelle T. King, and Jakob A. Klein, highlight four prominent areas of change- commodification of food production; the scientization of expertise and the development of new food technologies; the creation of new culinary identities based on gender, ethnicity, and nation; and the circuits of migration taking place since the nineteenth century.This collection argues that Chinese food and foodways are very much modern-not a given in the face of the chorus of voices that insists on emphasizing its ancient roots-in ways that both recall the experiences of other cultures, as well as in ways unique to China's own historical trajectory.The book combines incisive, original scholarship by thirteen leading voices in the field with editorial essays on the past and future of Chinese food studies to frame the field of inquiry for the next generation of Chinese food studies scholars. Demonstrating the significance of modern Chinese foodways to the phenomenon of culinary modernity writ large, which is still largely shaped by Euro-American perspectives and priorities, Modern Chinese Foodways is the first book of its kind. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Añadir al carritoCondición: New. Jia-Chen Fu is Associate Research Fellow in the Institute of Modern History at Academia Sinica. She is the author of The Other Milk and is on the editorial board for Re:Past&mdashStudies in the History of Nutrition series at John Hopkins Univ.
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Añadir al carritoPaperback. Condición: new. Paperback. An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present.An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present.Modern Chinese Foodways defines some of the major processes by which Chinese food and foodways have become modern, with a focus on the period from the mid-nineteenth to the twenty-first century. The editors, Jia-Chen Fu, Michelle T. King, and Jakob A. Klein, highlight four prominent areas of change- commodification of food production; the scientization of expertise and the development of new food technologies; the creation of new culinary identities based on gender, ethnicity, and nation; and the circuits of migration taking place since the nineteenth century.This collection argues that Chinese food and foodways are very much modern-not a given in the face of the chorus of voices that insists on emphasizing its ancient roots-in ways that both recall the experiences of other cultures, as well as in ways unique to China's own historical trajectory.The book combines incisive, original scholarship by thirteen leading voices in the field with editorial essays on the past and future of Chinese food studies to frame the field of inquiry for the next generation of Chinese food studies scholars. Demonstrating the significance of modern Chinese foodways to the phenomenon of culinary modernity writ large, which is still largely shaped by Euro-American perspectives and priorities, Modern Chinese Foodways is the first book of its kind. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Idioma: Inglés
Publicado por MIT Press Ltd Mär 2025, 2025
ISBN 10: 0262551314 ISBN 13: 9780262551311
Librería: AHA-BUCH GmbH, Einbeck, Alemania
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Añadir al carritoTaschenbuch. Condición: Neu. Neuware - An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present.Modern Chinese Foodways defines some of the major processes by which Chinese food and foodways have become modern, with a focus on the period from the mid-nineteenth to the twenty-first century. The editors, Jia-Chen Fu, Michelle T. King, and Jakob A. Klein, highlight four prominent areas of change: commodification of food production; the scientization of expertise and the development of new food technologies; the creation of new culinary identities based on gender, ethnicity, and nation; and the circuits of migration taking place since the nineteenth century.This collection argues that Chinese food and foodways are very much modernnot a given in the face of the chorus of voices that insists on emphasizing its ancient rootsin ways that both recall the experiences of other cultures, as well as in ways unique to China's own historical trajectory. The book combines incisive, original scholarship by thirteen leading voices in the field with editorial essays on the past and future of Chinese food studies to frame the field of inquiry for the next generation of Chinese food studies scholars. Demonstrating the significance of modern Chinese foodways to the phenomenon of culinary modernity writ large, which is still largely shaped by Euro-American perspectives and priorities, Modern Chinese Foodways is the first book of its kind.
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Añadir al carritoTaschenbuch. Condición: Neu. Modern Chinese Foodways | Jia-Chen Fu (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2025 | MIT Press Ltd | EAN 9780262551311 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.