Download or read book Gourmets in the Land of Famine written by Seung-Joon Lee and published by Stanford University Press. This book was released on 2011-01-05 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book project is a cultural history of rice consumption in the city of Canton (now Guangzhou), China's southernmost metropolis. Special emphasis is placed on the qualitative dimension of the local food culture and the dynamic interactions between the local society and the modern state.
Download or read book The Coming Famine written by Julian Cribb and published by Univ of California Press. This book was released on 2010 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lays out a picture of impending planetary crisis - a global food shortage that threatens to hit by mid-century - that would dwarf any in our previous experience. This book describes a dangerous confluence of shortages - of water, land, energy, technology, and knowledge - combined with the increased demand created by population and economic growth
Download or read book Gourmets in the Land of Famine written by Seung-Joon Lee and published by Stanford University Press. This book was released on 2011-01-05 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study of the politics of rice in Canton, this book sheds new light on the local history of the city and illuminates how China's struggles with food shortages in the early twentieth century unfolded and the ways in which they were affected by the rise of nationalism and the fluctuation of global commerce. Author Seung-joon Lee profiles Canton as an exemplary site of provisioning, a critical gateway for foreign rice importation and distribution through the Pearl River Delta, which found its prized import, and thus its food security, threatened by the rise of Chinese nationalism. Lee argues that the modern Chinese state's attempts to promote domestically-produced "national rice" and to tax rice imported through the transnational trade networks were doomed to failure, as a focus on rice production ignored the influential factor of rice quality. Indeed, China's domestic rice promotion program resulted in an unprecedented famine in Canton in 1936. This book contends that the ways in which the Guomindang government dealt with the issue of food security, and rice in particular, is best understood in the context of its preoccupation with science, technology, and progressivism, a departure from the conventional explanations that cite governmental incompetence.
Download or read book Wartime Macau written by Geoffrey C. Gunn and published by Hong Kong University Press. This book was released on 2016-11-01 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has intrigued many that, unlike Hong Kong, Macau avoided direct Japanese wartime occupation albeit being caught up in the vortex of the wider global conflict. Geoffrey Gunn and an international group of contributors come together in Wartime Macau: Under the Japanese Shadow to investigate how Macau escaped the fate of direct Japanese invasion and occupation. Exploring the broader diplomatic and strategic issues during that era, this volume reveals that the occupation of Macau was not in Japan’s best interest because the Portuguese administration in Macau posed no threat to Japan’s control over the China coast and acted as a listening post to monitor Allied activities. Drawing upon archival materials in English, Japanese, Portuguese, and other languages, the contributors explain how, under the high duress of Japanese military agencies, the Portuguese administration coped with a tripling of its population and issues such as currency, food supply, disease, and survival. This volume presents contrasting views on wartime governance and shows how the different levels of Macau society survived the war. “Wartime Macau deals with a fascinating and woefully understudied topic. The essays collected here show that there was no singular experience of World War II in Macau; how one experienced the war depended on a complex calculus of ethnicity, class, and connections. And yet, taken together, these experiences shaped the trajectory of the city’s political and social development for decades to come.” —Cathryn H. Clayton, University of Hawai‘i at Mānoa “This book represents a real breakthrough. Previous English-language accounts of Macau during the World War II have focused largely on the activities of the British in this neutral ‘Casablanca’. Drawing extensively on Portuguese, Japanese, and local Macanese sources, Geoffrey Gunn and his team have assembled a far broader picture, revealing the dilemmas and choices of Portugal’s beleaguered colonial government and placing Macau in a geopolitical context that stretched from the Azores to Australia.” —Philip Snow, author of The Fall of Hong Kong
Download or read book Extraction Techniques for Food Processing written by Caleb Ramirez & Kai Peters and published by Scientific e-Resources. This book was released on 2018-10-06 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction is a process that is growing in importance. It is generally more energy efficient than competitive processes such as expression-the pressing of biological feed materials to liberate fluids. The high cost of modern extraction techniques and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high value added products have pointed out the need for the development of new and clean technologies for the processing of food products. The food processing industry uses various techniques to transform food ingredients into different forms for consumers. Separation techniques may be used to remove skins from fruits, water from juices, or whey from cheese. Each separation technique is customized to the amount of waste that needs to be removed, and the resiliency of the food product being processed. This is the fundamental reason for writing this book at the present time, to indicate the wealth of knowledge becoming available on reactions in food processing, and the use of reaction technology to apply this knowledge in food processing.
Download or read book Bioprocesses in Food Industry written by Ray Underwood and published by Scientific e-Resources. This book was released on 2018-10-08 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioprocessing has been used for a long time in the production of food. In fact, as early as 3,500 B.C., Sumerian brewers were using bioprocessing to create a popular beverage many drinkers still enjoy today. Bioprocessing, as the name suggests, uses living organisms and their components in the creation of new products. Bioprocessing is often used to manufacture pharmaceuticals, sustainable materials, alternative fuels, and even many of the foods we enjoy. Biotechnology as applied to food processing in most developing countries makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods. The process whereby micro-organisms and their enzymes bring about these desirable changes in food materials is known as fermentation. Fermentation processing is also widely applied in the production of microbial cultures, enzymes, flavours, fragrances, food additives and a range of other high value-added products. These high value products are increasingly produced in more technologically advanced developing countries for use in their food and non-food processing applications. Many of these high value products are also imported by developing countries for use in their food-processing applications. Food, food-biocatalists and bioprocessing industries face great challenges in order to develop and establish systems to develop high quality, safety foods, as well as feeds and other industrial goods, environmentally acceptable and in a sustainable way. The text is supported by numerous clear informative diagrams. The book would be highly useful to the postgraduate students and researchers of applied biology, biotechnology, microbiology and biochemical engineering.
Download or read book How Food Made History written by B. W. Higman and published by John Wiley & Sons. This book was released on 2011-10-17 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food
Download or read book Food and War in Mid Twentieth Century East Asia written by Katarzyna J. Cwiertka and published by Routledge. This book was released on 2016-04-15 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: War has been both an agent of destruction and a catalyst for innovation. These two, at first sight contradictory, yet mutually constitutive outcomes of war-waging are particularly pronounced in twentieth-century Asia. While 1945 marked the beginning of peaceful recovery for Europe, military conflicts continued to play a critical role in the historical development of this part of the world. In essence, all wars in twentieth-century Asia stemmed from the political vacuum that developed after the fall of the Japanese Wartime Empire, intricately connecting one region with another. Yet, they have had often very diverse consequences, shattering the homes of some and bringing about affluence to others. Disarray of war may halt economic activities and render many aspects of life insignificant. The need for food, however, cannot be ignored and the social action that it requires continues in all circumstances. This book documents the effects of war on the lives of ordinary people through the investigation of a variety of connections that developed between war-waging and the production, distribution, preparation and consumption of food throughout Asia since the 1930s. The topics addressed range from issues at stake at the time of the conflicts, such as provisioning the troops and food rationing and food relief for civilians, to long-term, often surprising consequences of war waging and wartime mobilization of resources on the food systems, diets, and tastes of the societies involved. The main argument of this volume is that war has not been a mere disruption, but rather a central force in the social and cultural trajectories of twentieth-century Asia. Due to its close connection with human nourishment and comfort, food stands central in the life of the individual. On the other hand, owing to its connection with profit and power, food plays a critical role in the social and economic organization of a society. What happens to food and eating is, therefore, an important index of change, a privileged basis for the exploration of historical processes.
Download or read book Moral Foods written by Angela Ki Che Leung and published by University of Hawaii Press. This book was released on 2020-02-29 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.
Download or read book Three World Cuisines written by Ken Albala and published by Rowman Altamira. This book was released on 2012-05-03 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala’s recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way.
Download or read book The Rise of Political Intellectuals in Modern China written by Shakhar Rahav and published by Oxford University Press. This book was released on 2015-02-17 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The May Fourth movement (1915-1923) is widely considered a watershed in the history of modern China. This book is a social history of cultural and political radicals based in China's most important hinterland city at this pivotal time, Wuhan. Current narratives of May Fourth focus on the ideological development of intellectuals in the seaboard metropoles of Beijing and Shanghai. And although scholars have pointed to the importance of the many cultural-political societies of the period, they have largely neglected to examine these associations, seeing them only as seedbeds of Chinese communism and its leaders, like Mao Zedong. This book, by contrast, portrays the everyday life of May Fourth activists in Wuhan in cultural-political societies founded by local teacher and journalist Yun Daiying (1895-1931). The book examines the ways by which radical politics developed in hinterland urban centers, from there into a nation wide movement, which ultimately provided the basis for the emergence of mass political parties, namely the Nationalist Party (Guomindang) and the Chinese Communist Party (CCP). The book's focus on organizations, everyday life, and social networks provides a novel interpretation of where mechanisms of historical change are located. The book also highlights the importance of print culture in the provinces. It demonstrates how provincial print-culture combined with small, local organizations to create a political movement. The vantage point of Wuhan demonstrates that May Fourth radicalism developed in a dialogue between the coastal metropoles of Beijing and Shanghai and hinterland urban centers. The book therefore charts the way in which seeds of political change grew from individuals, through local organizations into a nation-wide movement, and finally into mass-party politics and subsequently revolution. The book thus connects everyday experiences of activists with the cultural-political ferment which gave rise to both the Chinese Communist party and the Nationalist Party.
Download or read book China on the Sea written by Zheng Yangwen and published by BRILL. This book was released on 2011-10-14 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Generations of Chinese scholars have made China synonymous with the Great Wall and presented its civilization as fundamentally land-bound. This volume challenges this perspective, demonstrating that China was not a “Walled Kingdom”, certainly not since the Yongjia Disturbance in 311. China reached out to the maritime world far more actively than historians have acknowledged, while the seas and what came from the seas—from Islam, fragrances and Jesuits to maize, opium and clocks—significantly changed the course of history, and have been of inestimable importance to China since the Ming. This book integrates the maritime history of China, especially the Qing period, a subject which has hitherto languished on the periphery of scholarly analysis, into the mainstream of current historical narrative. It was the seas that made Tang China a “Cosmopolitan Empire” (Mark Lewis), the Song dynasty China’s “Greatest Age” (John Fairbank), China at 1600 “the largest and most sophisticated of all unified realms on earth” (Jonathan Spence), and the reign of the three Qing emperors (Kangxi, Yongzheng and Qianlong) China’s “last golden age” (Charles Hucker).
Download or read book The Other Milk written by Jia-Chen Fu and published by University of Washington Press. This book was released on 2018-12-21 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the early twentieth century, China was stigmatized as the �Land of Famine.� Meanwhile in Europe and the United States, scientists and industrialists seized upon the soybean as a miracle plant that could help build modern economies and healthy nations. Soybeans, protein-packed and domestically grown, were a common food in China, and soybean milk (doujiang) was poised for reinvention for the modern age. Scientific soybean milk became a symbol of national growth and development on Chinese terms, and its competition with cow�s milk reflected China�s relationship to global modernity and imperialism. The Other Milk explores the curious paths that led to the notion of the deficient Chinese diet and to soybean milk as the way to guarantee food security for the masses. Jia-Chen Fu�s in-depth examination of the intertwined relationships between diet, health, and nation illuminates the multiple forces that have been essential in the formation of nutrition science in China.
Download or read book Rice Wars in Colonial Vietnam written by Geoffrey C. Gunn and published by Rowman & Littlefield. This book was released on 2014-02-21 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers the first detailed English-language examination of the Great Vietnamese Famine of 1945, which left at least a million dead, and links it persuasively to the largely unexpected Viet Minh seizure of power only months later. Drawing on extensive research in French archives, Geoffrey C. Gunn offers an important new interpretation of Japanese–Vichy French wartime economic exploitation of Vietnam’s agricultural potential. He analyzes successes and failures of French colonial rice programs and policies from the early 1900s to 1945, drawing clear connections between colonialism and agrarian unrest in the 1930s and the rise of the Viet Minh in the 1940s. Gunn asks whether the famine signaled a loss of the French administration’s “mandate of heaven,” or whether the overall dire human condition was the determining factor in facilitating communist victory in August 1945. In the broader sweep of Vietnamese history, including the rise of the communist party, the picture that emerges is not only one of local victimhood at the hands of outsiders—French and, in turn, Japanese— but the enormous agency on the part of the Vietnamese themselves to achieve moral victory over injustice against all odds, no matter how controversial, tragic, and contested the outcome. As the author clearly demonstrates, colonial-era development strategies and contests also had their postwar sequels in the “American war,” just as land, land reform, and subsistence-sustainable development issues persist into the present.
Download or read book Culinary Nationalism in Asia written by Michelle T. King and published by Bloomsbury Publishing. This book was released on 2019-07-11 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.
Download or read book Technology of fruits and vegetable processing written by Kai Peters & and published by Scientific e-Resources. This book was released on 2019-12-03 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and vegetables are both real nourishment items in their own particular right and key fixings in many handled foods. There has been developing examination on their significance to wellbeing and procedures to protect the healthful and tangible qualities wanted by buyers. This real gathering outlines a portion of the key topics in this current research. Adopting a multidisciplinary strategy, this work examines the fundamentals and late developments in fresh-cut foods grown from the ground handling. It tends to logical advance in the fresh-cut range and talks about the business and the market for these products. They likewise inspect advancements in making sound and alluring items. Utilization of inventive bundling innovation that could enhance item quality and timeframe of realistic usability, new natural product blends with more assortment, consolidation of flavors, or the utilization of steamer sacks for vegetables are only a couple of contemplations that could grow the business sectors of fresh-cut items. With its attention on science, including biochemical, physiological, microbiological, and quality angles, and in addition heath contemplations and customer science, this book gives an account of front line propels and the down to earth utilizations of these advances.
Download or read book Diet Behavior and Heart Health written by Yong Zhao and published by Frontiers Media SA. This book was released on 2024-03-06 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: The association between diet and health has been identified, and a healthy diet can help prevent various cardiovascular diseases (CVD). Dietary behaviors and dietary patterns are changing, especially in developing countries; with the ever-increasing amount of processed food and changing lifestyles, people eat more foods rich in energy, fat, free sugars, and salt, but not enough in fruits, vegetables, and other dietary fibers. CVD, including coronary heart disease, heart failure, stroke, and hypertension, are the leading cause of mortality worldwide. Poor dietary behaviors and patterns are risk factors for the continuing increase of CVD incidence, accounting for more than 11 million deaths.
