Modern Chinese Foodways

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. The collection argues that Chinese food and foodways 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 Euroamerican perspectives and priorities, <Modern Chinese Foodways< is the first book of its kind.

Autorentext
Jia-Chen Fu is Associate Research Fellow in the Institute of Modern History at Academia Sinica. She is the author of The Other Milk. She is on the editorial board for Re:Past&#8212;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.