Tai Wei Lim The Indigenization and Hybridization of Food Cultures in Singapore 9789811386947

Варианты приобретения

Цена: 6986.00р.
Кол-во:
Наличие: Поставка под заказ. Есть в наличии на складе поставщика.
Склад Америка: Есть
При оформлении заказа до: 2025-07-28
Ориентировочная дата поставки: Август-начало Сентября
При условии наличия книги у поставщика.

Добавить в корзину

в Мои желания

Автор: Tai Wei Lim
Название: The Indigenization and Hybridization of Food Cultures in Singapore
ISBN: 9789811386947
Издательство: Springer
Классификация:

Культурология

Миграция, иммиграция и эмиграция

Этнические исследования

Социальная и культурная антропология, этнография

Спектральный анализ, спектрохимия, масс-спектрометрия

ISBN-10: 9811386943
Обложка/Формат: Hardcover
Страницы: 111
Вес: 0.33 кг.
Дата издания: 2019
Язык: English
Издание: 1st ed. 2019
Иллюстрации: 104 illustrations, black and white; xxxi, 111 p. 104 illus.
Размер: 210 x 148 x 10
Читательская аудитория: Professional & vocational
Основная тема: Social Sciences
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Германии
Описание: This pivot considers the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In a place of ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Singaporeans. The book looks at the relationship between those utensils, the food/drinks that are served as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares. It also examines the indigenization of foreign foods in Singapore, using two case studies of hipster food – Japanese and Korean. While authentic Japanese and Korean cuisines find resonance amongst the youths of East Asia, some of them have adapted hybrid local features in terms of sourcing for local ingredients due to costs and availability factors. The book considers how these foods are hybridized and indigenized to suit local tastes, fashion and trends, and offers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.
Дополнительное описание: Part I.- 1. Introduction.- 2. Food Vessels: A Brief Historical Survey of Ceramics Use for Food Consumption in Singapore’s Hawker Centres and Coffee Shops (kopitiams).- 3. Diversity in Southeast Asian Serving Vessels.- 4. Late Modernity: Food-Serving Vesse

The Indigenization and Hybridization of Food Cultures in Singapore, Tai Wei Lim