Chapters in this book

1. Frontmatter i
2. Contents v
3. Figures and Tables vii
4. Acknowledgments ix
5. Introduction 1
6. Part I. National/Local Food in the (Re)Making
7. Chapter 1. Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea 11
8. Chapter 2. History and Politics of National Cuisine: Malaysia and Taiwan 31
9. Chapter 3. Wudang Daoist Tea Culture 56
10. Chapter 4. Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life 71
11. Part II. Food Practice across Cultural Boundaries
12. Chapter 5. Noodle Odyssey: East Asia and Beyond 89
13. Chapter 6. Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan 108
14. Chapter 7. The Visible and the Invisible: Intimate Engagements with Russia’s Culinary East 129
15. Chapter 8. Experiencing the “West” through the “East” in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria 150
16. Chapter 9. Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea 170
17. Chapter 10. Serving Ambiguity: Class and Classification in Thai Food at Home and Abroad 186
18. Part III. Health, Safety, and Food Consumption
19. Chapter 11. Well-Being Discourse and Chinese Food in Korean Society 201
20. Chapter 12. The Social Life of American Crayfish in Asia 221
21. Chapter 13. Eating Green: Ecological Food Consumption in Urban China 238
22. Chapter 14. From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China 263
23. Contributors 287
24. Index 292