Food Cultures and Technologies | 誠品線上

Food Cultures and Technologies

內容簡介

內容簡介 本書探討了飲食文化和技術之間的複雜關係，其中包括口味、品嚐和分銷等各種問題，因為它們從技術的物質和非物質方面出現並涉及到技術的物質和非物質方面。 這些辯證法對於我們理解食物品質、文化偏好、身份和界限、飲食文化的全球化以及我們創造和生活的所有感官景觀至關重要。 This book examines the complex relationship between food cultures and technologies, which encompasses the diverse issues of taste, tasting, and distribution as they emerge from and engage both material and non-material aspects of technology. These dialectics are crucial for our understanding of food qualities, cultural preferences, identities and boundaries, the globalization of food cultures, and above all the sensescapes we create and live in.

作者介紹

作者介紹 edited by Shuenn-Der Yu (余舜德)主編Shuenn-Der Yu is Research Fellow at the Institute of Ethnology, Academia Sinica, Taiwan. He received his Ph.D. from the Department of Anthropology, University of California, Davis. His interests involve political economy, consumption, and the anthropology of senses, and his research has focused mostly on Taiwan and Tibetan Yunnan. He has edited a few book volumes including Objects and Bodily Experience (National Tsing Hua University Press, in Chinese 2008), The Shentigan Turn (National Taiwan University Press, in Chinese 2015) and Together: Community Service and Taiwan’s Indigenous Society (Institute of Ethnology, Academia Sinica, in Chinese 2018).

產品目錄

產品目錄 Preface iii Introduction: Food Cultures, Sense-Making and Technology vii Shuenn-Der Yu 1. From Digital Cameras to Social Media: How Food Photo-Taking Behavior Spread and Is Shared in Cyberspace 1 HINO Midori 2. Making “Good” Rice: Changing Norms of Rice Quality and Sensory Evaluation in Twentieth-Century Taiwan 27 Yujen Chen 3. Making Taiwanese Tilapia: Categories of Embodied Experience, Market, and Aquaculture Science 47 Eric Siu-kei Cheng 4. The Coevolution of Taste and Technologies: Cabbage in Taiwan’s Gastronomy 77 Shuenn-Der Yu 5. Producing Modern Taste: Kikkoman and Soy Sauce Brewing Technology 103 Chienyuan Chen 6. Invention of Pan-China Cuisine in American Chinese Restaurants: In the Era of Global Cold-War, 1950 to 1970 119 David Y.H. Wu 7. Cooking at the Core: Regimes of Taste in the Formation of Cuisines 147 Allen Chun 8. The Globalization of New Technology: How Taiwan Came to Embrace French Pastry 167 Chia-Ling Hsu 9. New Latitude Garage Wine: Taste Transition in Taiwan’s Local Winemaking 191 Fong-Ming Yang 10. “Old People Eat (S)nganphe” Rice or Barley: A Question of Modernity? 215 DEBOOS Salomé 11. “The Taste of Life”: Eating and Discovering Taste in the Gun Community in Porto-Novo (Benin) 235 PADONOU Assomption 12. Technology of Making Kinship and Gender Through Rice Gift among the Hmub in Eastern Guizhou 265 Mei-Ling Chien Index. 293

商品規格

最佳賣點

最佳賣點 : 本書探討了飲食文化和技術之間的複雜關係，其中包括口味、品嚐和分銷等各種問題，因為它們從技術的物質和非物質方面出現並涉及到技術的物質和非物質方面。 這些辯證法對於我們理解食物品質、文化偏好、身份和界限、飲食文化的全球化以及我們創造和生活的所有感官景觀至關重要。

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