TY - BOOK ID - 78718842 TI - Re-orienting Cuisine AU - Bak, Sangmee AU - Caldwell, Melissa L AU - Cheung, Sidney C H AU - DeBernardi, Jean AU - Han, Kyung-Koo AU - Herzfeld, Michael AU - Jung, Yuson AU - Kim, Kwang Ok AU - Klein, Jakob A AU - Michael Hsiao, Hsin-Huang AU - Moon, Okpyo AU - Ok Kim, Kwang AU - Wu, David Y H AU - Yan, Yunxiang AU - Yang, Young-Kyun AU - Lim, Khay-Thiong PY - 2015 SN - 1782385630 1322950776 9781322950778 9781782385639 9781782385622 PB - New York Oxford DB - UniCat KW - Food habits KW - Diet KW - Health KW - Food KW - Nutrition KW - Eating KW - Food customs KW - Foodways KW - Human beings KW - Habit KW - Manners and customs KW - Oral habits UR - https://www.unicat.be/uniCat?func=search&query=sysid:78718842 AB - Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discus ER -