Modern Chinese Foodways
$155.66
- Paperback
360 pages
- Release Date
8 April 2025
Summary
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: commo…
Book Details
| ISBN-13: | 9780262551311 |
|---|---|
| ISBN-10: | 0262551314 |
| Author: | Jia-Chen Fu, Michelle T. King |
| Publisher: | MIT Press Ltd |
| Imprint: | MIT Press |
| Format: | Paperback |
| Number of Pages: | 360 |
| Release Date: | 8 April 2025 |
| Weight: | 369g |
| Dimensions: | 229mm x 152mm |
| Series: | Food, Health, and the Environment |
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Critics Review
“A pioneering examination of Chinese food culture’s transformation amid global historical shifts. Meticulously researched and thoughtfully structured, it is an invaluable resource for scholars of food history and the cultural dynamics of ‘Greater China.’”—Choice“Modern Chinese Foodways remains an inspiring work that invites scholars to unpack the translocal, evolving, and contested meaning of identity and food from the lens of science, technology, and their multifaceted cultural values.”—Technology and Culture
About The Author
Jia-Chen Fu
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-Studies in the History of Nutrition series at John Hopkins University Press.
Michelle T. King is Associate Professor of History at the University of North Carolina at Chapel Hill. She is the editor of the award-winning Culinary Nationalism in Asia and the author of Chop Fry Watch Learn- Fu Pei-mei and the Making of Modern Chinese Food.
Jakob A. Klein is Senior Lecturer (Associate Professor) in Social Anthropology at SOAS University of London. He has coedited five volumes on anthropological approaches to the study of China and/or food, including Consuming China and Ethical Eating in the Socialist and Postsocialist World.
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