Introduction

Chapters in this book

1. Frontmatter i
2. Contents v
3. Acknowledgments ix
4. Introduction 1
5. Part I. GOOD FOODS
6. 1. Health, Wealth, and Solidarity: Rice as Self in Japan and Malaysia 23
7. 2. Confronting the Cow: Soybean Milk and the Fashioning of a Chinese Dairy Alternative 47
8. 3. Moral Responsibility for Nutritional Milk: Motherhood and Breastfeeding in Modern Japan 66
9. 4. Eating Well for Survival: Chinese Nutrition Experiments during World War II 89
10. Part II. BAD FOODS
11. 5. The Good, the Bad, and the Toxic: Moral Foods in British India 111
12. 6. The Good, the Bad, and the Foreign: Trajectories of Three Grains in Modern South Korea 130
13. 7. Snacking, Health, Modernity: Moralizing Confections in Japan, 1890–1930 150
14. 8. Bad Meat: Food and the Medicine of Modern Hygiene in Colonial Hong Kong 173
15. Part III. MORAL FOODS
16. 9. Becoming Healthy: Changing Perception of Tea’s Effects on the Body 201
17. 10. To Build or to Transform Vegetarian China: Two Republican Projects 221
18. 11. From Civilizing Foods for Nourishing Life to a Global Traditional Chinese Medicine Dietetics: Changing Perceptions of Foods in Chinese Medicine 241
19. 12. Good Food, Bad Bodies: Lactose Intolerance and the Rise of Milk Culture in China 262
20. Glossary 285
21. Bibliography 293
22. Contributors 331
23. Index 335