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Food habits --- Cooking, Japanese --- Habitudes alimentaires --- Cuisine japonaise --- Japan --- Japon --- Civilization. --- Civilisation --- J4152 --- Japan: Sociology and anthropology -- customs, folklore and culture -- food --- Sociology of culture
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This title presents a collection of articles that treat a wide variety of aspects related to food in contemporary East Asia. Cuisine is a very persuasive tool for delineating East Asia as a region. Food and foodways of Greater China, Korea and Japan obviously differ from one another, but they all rest upon the foundations of ancient Chinese civilization that once dominated this part of the world. The use of chopsticks and a widespread consumption of processed soybeans rank among the most vivid indicators of the common heritage of the Chinese, Korean and Japanese cuisines. Yet, the culinary cultures of contemporary East Asia are as much a product of the last hundred years as they are of the previous centuries. The articles are drawn from a variety of sources, covering a number of disciplines, the majority of which have been written in the past fifteen years.
Food habits --- Diet --- Food supply
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This multidisciplinary book analyses the contradictory coexistence of consumerism and environmentalism in contemporary Japan. It focuses on the dilemma that the diffusion of the concepts of sustainability and recycling has posed for everyday consumption practices, and on how these concepts have affected, and were affected by, the production and consumption of art. Special attention is paid to the changes in consumption practices and environmental consciousness among the Japanese public that have occurred since the 1990s and in the aftermath of the earthquake, tsunami, and nuclear disasters of March 2011.
Consumption (Economics) --- Consumer behavior --- Salvage (Waste, etc.) --- Environmental aspects --- Japan --- Social conditions --- Consumer demand --- Consumer spending --- Consumerism --- Spending, Consumer --- Demand (Economic theory) --- Conversion of waste products --- Industrial salvage --- Recovery of waste products --- Solid waste management --- Utilization of waste products --- Waste management --- Waste reclamation --- Waste products --- Recycling (Waste, etc.) --- Refuse and refuse disposal --- consumption --- recycling --- art --- commodification --- japan
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Gastronomy --- Food habits --- Diet --- Gastronomie --- Habitudes alimentaires --- Alimentation --- S21/0600 --- China: Medicine, public health and food--Chinese food and cookery, (incl. tea)
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Essays over de achtergronden, oorsprong, ontwikkeling en uitingen van 'kawaii', de Japanse 'schattigheidscultuur'.
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By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Gastronomy. --- Diet --- Food habits --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Nutrition --- Oral habits --- Health --- Food --- Cooking --- Dinners and dining
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