{"title":"Shaping Nutrition","authors":"Renée Krusche","doi":"10.4324/9781315617916-18","DOIUrl":"https://doi.org/10.4324/9781315617916-18","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134471592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Untouched by Human Hands","authors":"Nt Tarulevicz","doi":"10.4324/9781315617916-14","DOIUrl":"https://doi.org/10.4324/9781315617916-14","url":null,"abstract":"Singaporeans have long enjoyed regular consumption of milk. As a city-state with limited land and water resources, Singapore has always relied on international trade to feed its populace. The story of milk production as largely happening elsewhere is thus not the exception; it is the rule. The experiences of Singapore – engaging with technological innovation and processing, sourcing milk from many nations with the ensuing negotiation of long supply chains, and consequent need to reassure consumers of the quality of the product – mean Singapore provides a historical example with startling relevance. The sustained presence of milk in Singapore is reflected in more than a century of advertising which has been remarkably consistent in relying on safety, purity and country of origin to sell milk to Singaporean consumers.","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129628582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Feasting on ‘the Other’","authors":"Jacqui Kong","doi":"10.4324/9781315617916-15","DOIUrl":"https://doi.org/10.4324/9781315617916-15","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122996393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Enjoying a Dangerous Pleasure","authors":"C. P. Kuo","doi":"10.4324/9781315617916-10","DOIUrl":"https://doi.org/10.4324/9781315617916-10","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116983782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Japanese Foods (Washoku) with Wine","authors":"Chuanfei Wang","doi":"10.4324/9781315617916-22","DOIUrl":"https://doi.org/10.4324/9781315617916-22","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116778471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Food and Identity Construction","authors":"C. Nope-Williams","doi":"10.4324/9781315617916-5","DOIUrl":"https://doi.org/10.4324/9781315617916-5","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122719117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Contesting the Corporate Food Regime in South and Southeast Asia","authors":"Trent D. Brown","doi":"10.4324/9781315617916-21","DOIUrl":"https://doi.org/10.4324/9781315617916-21","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"182 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124159603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Uncle’s Body","authors":"M. Baas","doi":"10.4324/9781315617916-17","DOIUrl":"https://doi.org/10.4324/9781315617916-17","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126925967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Her Hunger Knows no Bounds","authors":"Eunice Lim Ying Ci, Liew Kai Khiun","doi":"10.4324/9781315617916-13","DOIUrl":"https://doi.org/10.4324/9781315617916-13","url":null,"abstract":"","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127745734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"‘Sauce in the Bowl, not on your Shirt’","authors":"R. Flowers, Elaine Swan","doi":"10.4324/9781315617916-16","DOIUrl":"https://doi.org/10.4324/9781315617916-16","url":null,"abstract":"In this chapter, we draw on studies of taste education and food aesthetics, and from our participant-observation to analyse an ethnic food tour led by two Vietnamese Australian tour guides to Cabramatta, Sydney. We argue that the guides teach tour participants a spectrum of aesthetic appreciation for Vietnamese food including gastronomic sensory registers, practical, embodied and etiquette aesthetics. By discussing this range of aesthetic forms including their focus on our bodies, we extend the studies on taste education by Isabelle De Solier, Ken MacDonald, and Krishnendu Ray to show the complexity, skill and taste in the food pedagogy work of the tour guides. More specifically, we build on Ray’s body of work on racially minoritised restaurateurs’ ‘design work’ and his argument that their aesthetic work shapes the taste of dominant groups.","PeriodicalId":184565,"journal":{"name":"Routledge Handbook of Food in Asia","volume":"243 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115185508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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