<abstract xmlns="http://www.w3.org/1999/xhtml"><p> “Food can be studied from the viewpoint of many disciplines” (Mennell, Murcott, and Otterloo 1992: 35), however it is rarely used to identify regionality above nation states. Talking about East Asian food or an East Asian culinary sphere however does imply this regionality. By means of ingredients used, this paper is therefore testing four Asian nations for membership in this potential culinary region. While distinctive local taste preferences are not denied, this paper draws on diverse evidence to argue for common patterns pointing towards an East Asian culinary region. In doing so, it does not define the region exclusively but rather limits its scope for feasibility, inviting future research to expand on its findings.</p></abstract>

“Food can be studied from the viewpoint of many disciplines” (Mennell, Murcott, and Otterloo 1992: 35), however it is rarely used to identify regionality above nation states. Talking about East Asian food or an East Asian culinary sphere however does imply this regionality. By means of ingredients used, this paper is therefore testing four Asian nations for membership in this potential culinary region. While distinctive local taste preferences are not denied, this paper draws on diverse evidence to argue for common patterns pointing towards an East Asian culinary region. In doing so, it does not define the region exclusively but rather limits its scope for feasibility, inviting future research to expand on its findings.

East Asian Foodways: How Ingredients Speak of Regionality

Vienna Journal of East Asian Studies

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"East Asian Foodways: How Ingredients Speak of Regionality"}

“Food can be studied from the viewpoint of many disciplines” (Mennell, Murcott, and Otterloo 1992: 35), however it is rarely used to identify regionality above...

East Asian Foodways: How Ingredients Speak of Regionality

Pubblicato online: 05 dic 2018

Pagine: 167 - 199

DOI: https://doi.org/10.2478/vjeas-2017-0006

Parole chiave
food culture, culinary regionality, East Asia, ingredients, comparative food studies

© 2018 Martin Mandl, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

East Asian Foodways: How Ingredients Speak of Regionality

Pubblicato online: 05 dic 2018

Pagine: 167 - 199

DOI: https://doi.org/10.2478/vjeas-2017-0006

Parole chiavefood culture, culinary regionality, East Asia, ingredients, comparative food studies

© 2018 Martin Mandl, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Parole chiave
food culture, culinary regionality, East Asia, ingredients, comparative food studies