Culinary Nostalgia
Regional Food Culture and the Urban Experience in Shanghai
Seiten
2008
Stanford University Press (Verlag)
978-0-8047-6012-6 (ISBN)
Stanford University Press (Verlag)
978-0-8047-6012-6 (ISBN)
This book argues that regional food culture is intrinsic to how Chinese connect to the past, live in the present, and imagine their future. It focuses on Shanghai—a food lover's paradise—and identifies the importance of regional food culture at pivotal moments in the city's history, and in Chinese history more generally.
Culinary Nostalgia is the first Western-language book to explore the unique significance that the Chinese people attach to their country's many distinct regional foods, as well as the shifting roles that Western food plays in urban life. Author Mark Swislocki focuses on Shanghai—a food lover's paradise—as a rich intersection of urban, regional, and national identities, and examines how tastes registered change and continuity at pivotal moments throughout the city's history. From the earliest accounts of Shanghai's specialty foodstuffs to the dazzling variety of regional cuisines and restaurants in the metropolis of today, this book uncovers how city residents have constructed their relationship to the city itself, to other parts of China, and to the wider world. This new history of Shanghai develops an original framework for studying food culture as an intrinsic part of the way Chinese people connect to the past, live in the present, and imagine a future.
Culinary Nostalgia is the first Western-language book to explore the unique significance that the Chinese people attach to their country's many distinct regional foods, as well as the shifting roles that Western food plays in urban life. Author Mark Swislocki focuses on Shanghai—a food lover's paradise—as a rich intersection of urban, regional, and national identities, and examines how tastes registered change and continuity at pivotal moments throughout the city's history. From the earliest accounts of Shanghai's specialty foodstuffs to the dazzling variety of regional cuisines and restaurants in the metropolis of today, this book uncovers how city residents have constructed their relationship to the city itself, to other parts of China, and to the wider world. This new history of Shanghai develops an original framework for studying food culture as an intrinsic part of the way Chinese people connect to the past, live in the present, and imagine a future.
Mark Swislocki is Assistant Professor of History at Brown University.
| Zusatzinfo | 3 tables, 1 figure, 7 illustrations, 2 maps |
|---|---|
| Verlagsort | Palo Alto |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 544 g |
| Themenwelt | Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte |
| Sozialwissenschaften | |
| ISBN-10 | 0-8047-6012-8 / 0804760128 |
| ISBN-13 | 978-0-8047-6012-6 / 9780804760126 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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