MARC Record from harvard_bibliographic_metadata

LEADER: 03001cam a2200409 a 4500
001 010473786-7
005 20070904065546.0
008 061129s2007 enkab b 101 0 eng
010 $a 2006039711
020 $a0415392136 (hbk)
020 $a9780415392136 (hbk)
020 $a0203947126 (ebk)
020 $a9780203947128 (ebk)
035 0 $aocm76864426
040 $aDLC$cDLC$dBTCTA$dBAKER$dBWKUK$dYDXCP
043 $aa------
044 $aenk$anyu
050 00 $aGT2853.A78$bF66 2007
082 00 $a394.1/2095$222
245 00 $aFood and foodways in Asia :$bresource, tradition and cooking /$cedited by Sidney C.H. Cheung and Tan Chee-Beng.
260 $aLondon ;$aNew York :$bRoutledge,$c2007.
300 $axii, 215 p. :$bill., maps ;$c24 cm.
490 1 $aAnthropology of Asia series
500 $aBased on papers presented at an international conference held in Mar. 2004, organized by the Hong Kong Heritage Museum and the Dept. of Anthropology of the Chinese University of Hong Kong.
504 $aIncludes bibliographical references and index.
505 00 $tFermented marine food products in Vietnam : ecological basis and production /$rKenneth Ruddle --$tNamako and iriko : historical overview on holothuria (sea cucumber) exploitation, utilization, and trade in Japan /$rAkamine Jun --$tFish in the marsh : a case study of freshwater fish farming in Hong Kong /$rSidney C.H. Cheung --$tPoonchoi : the production and popularity of a rural festive cuisine in urban and modern Hong Kong /$rChan Kwok-Shing --$tConvenient-involvement foods and production of the family meal in South China /$rSiumi Maria Tam --$tEdible mercy : charity food production and fundraising activities in Hong Kong /$rSatohiro Serizawa --$tEstimating rice, agriculture, global trade and national culture in South Korea /$rMichael Reinschmidt --$tA taste of the past : historically-themed restaurants and social memory in Singapore /$rWong Hong-Suen --$tIndigenous food and foodways : mapping the production of Ainu food in Tokyo /$rMark K. Watson --$tAuthenticity and professionalism in restaurant kitchens /$rLuke Y.C. Fung --$tIn search of a Macanese cookbook /$rAlexander Mamak --$tNyonya cuisine : Chinese, non-Chinese and the making of a famous cuisine in Southeast Asia /$rTan Chee-Beng --$tFrom Malacca to Adelaide : fragments towards a biography of cooking, yearning and laksa /$rJean Duruz --$tAsia's contributions to world cuisine : a beginning inquiry /$rSidney W. Mintz.
650 0 $aFood$xSocial aspects$zAsia$vCongresses.
650 0 $aFood habits$zAsia$vCongresses.
650 0 $aCooking, Asian$xSocial aspects$vCongresses.
651 0 $aAsia$xSocial life and customs$vCongresses.
700 1 $aCheung, Sidney C. H.
700 1 $aTan, Chee Beng.
710 2 $aHong Kong Heritage Museum.
710 2 $aChinese University of Hong Kong.$bDepartment of Anthropology.
830 0 $aAnthropology of Asia series (Richmond upon Thames, London, England)
988 $a20070315
906 $0DLC