{"product_id":"modern-chinese-foodways-isbn-9780262551311","title":"Modern Chinese Foodways","description":"\u003cb\u003eAn 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eModern Chinese Foodways\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eThis 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. \u003cbr\u003e\u003cbr\u003eThe 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, \u003ci\u003eModern Chinese Foodways\u003c\/i\u003e is the first book of its kind.Series Foreword\u003cbr\u003eForeword\u003cbr\u003eE. N. Anderson\u003cbr\u003eAcknowledgments\u003cbr\u003eIntroduction\u003cbr\u003eJia-Chen Fu, Michelle King, and Jakob Klein\u003cbr\u003ePart I: Creating Value: Market Structures and Commodities\u003cbr\u003e1 Lord Millet in Alibaba’s Cave: The Resurrection of an Iconic Food\u003cbr\u003eFrancesca Bray\u003cbr\u003e2 Becoming an Everyday Food: Soy Sauce in Modern China (ca. 1800–1930)\u003cbr\u003eAngela Ki Che Leung\u003cbr\u003e3 Beef in China: A History in Eight Dishes\u003cbr\u003eThomas Dubois\u003cbr\u003ePart II: Systematizing Expertise: Food, Science, and Technology\u003cbr\u003e4 Absorbing Vitamins: How a Nutritional Paradigm Was Reinvented in Republican China\u003cbr\u003eHilary Smith\u003cbr\u003e5 Taste 100 Herbs: Material Scarcity and Local Plant Knowledge in the Mao-Era Campaign for Native Pesticides\u003cbr\u003eSigrid Schmalzer\u003cbr\u003e6 Food Delivery, the Platform Economy, and Digital Culture in China: The Human-Nonhuman Entanglement of Urban Chinese Foodways\u003cbr\u003eFan Yang\u003cbr\u003ePart III: Constructing Culinary Identities: Gender, Nation, and Ethnicity\u003cbr\u003e7 Domestic Cookbooks and Female Culinary Authority in 20th Century China\u003cbr\u003eMichelle King\u003cbr\u003e8 Taiwanese Cuisine and Nationhood in the Twentieth Century\u003cbr\u003eYujen Chen\u003cbr\u003e9 Getting Smashed: Drinking and Ethnic-Space Construction in a Hubei Tourist Spot\u003cbr\u003eXu Wu\u003cbr\u003e10 Gastrographism in Contemporary China: From a Literary Past Time to a Professional Activity\u003cbr\u003eFrançoise Sabban\u003cbr\u003ePart IV: “Chineseness” in Motion: Migration and Mobilities\u003cbr\u003e11 Japanese Cuisine in Chinese Foodways\u003cbr\u003eJames Farrer and Chuanfei Wang\u003cbr\u003e12 Chifas: How Chinese Food Became a Peruvian National Treasure\u003cbr\u003eLok Siu\u003cbr\u003e13 Pigs from the Ancestors: Cantonese Ancestral Rites, Long-Term Change, and the Family Revolution\u003cbr\u003eJames Watson\u003cbr\u003eAfterword: Chinese Food Futures\u003cbr\u003eJia-Chen Fu, Michelle King, and Jakob Klein\u003cbr\u003eRecommended Works\u003cbr\u003eContributors\u003cbr\u003eIndex“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.’”\u003cbr\u003e—\u003ci\u003e\u003cb\u003eChoice\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“Modern Chinese Foodways\u003c\/i\u003e 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.”\u003cbr\u003e—\u003ci\u003e\u003cb\u003eTechnology and Culture\u003c\/b\u003e\u003c\/i\u003eJia-Chen Fu is Associate Research Fellow in the Institute of Modern History at Academia Sinica. She is the author of \u003ci\u003eThe Other Milk\u003c\/i\u003e and is on the editorial board for \u003ci\u003eRe:Past\u003c\/i\u003e—Studies in the History of Nutrition series at John Hopkins University Press.\u003cbr\u003e\u003cbr\u003eMichelle T. King is Associate Professor of History at the University of North Carolina at Chapel Hill. She is the editor of the award-winning \u003ci\u003eCulinary Nationalism in Asia\u003c\/i\u003e and the author of \u003ci\u003eChop Fry Watch Learn: Fu Pei-mei and the Making of Modern Chinese Food\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eJakob 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 \u003ci\u003eConsuming China \u003c\/i\u003eand \u003ci\u003eEthical Eating in the Socialist and Postsocialist World\u003c\/i\u003e.","brand":"The MIT Press","offers":[{"title":"Default Title","offer_id":46301280764133,"sku":"NP9780262551311","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780262551311.jpg?v=1767732858","url":"https:\/\/k12savings.com\/es\/products\/modern-chinese-foodways-isbn-9780262551311","provider":"K12savings","version":"1.0","type":"link"}