相關商品
商品簡介
作者簡介
目次
商品簡介
本書探討了飲食文化和技術之間的複雜關係，其中包括口味、品嚐和分銷等各種問題，因為它們從技術的物質和非物質方面出現並涉及到技術的物質和非物質方面。 這些辯證法對於我們理解食物品質、文化偏好、身份和界限、飲食文化的全球化以及我們創造和生活的所有感官景觀至關重要。
This book examines the complex relationship between food cultures and technologies, which encompasses the diverse issues of taste, tasting, and distribution as they emerge from and engage both material and non-material aspects of technology. These dialectics are crucial for our understanding of food qualities, cultural preferences, identities and boundaries, the globalization of food cultures, and above all the sensescapes we create and live in.
This book examines the complex relationship between food cultures and technologies, which encompasses the diverse issues of taste, tasting, and distribution as they emerge from and engage both material and non-material aspects of technology. These dialectics are crucial for our understanding of food qualities, cultural preferences, identities and boundaries, the globalization of food cultures, and above all the sensescapes we create and live in.
作者簡介
余舜德中央研究院民族學研究所研究員。 他取加州大學戴維斯分校人類學系博士學位。 研究主題涉及政治經濟學、消費和感官人類學，研究主要集中在台灣和西藏雲南。 主編《物與體體驗》（清華大學出版社，2008年）、《神體轉》（台大出版社，2015年）、《一起：社區服務與台灣原住民社會》（民族學研究所）等多部著作。 , 中央研究院, 中文 2018)。
Shuenn-Der Yu is Research Fellow at the Institute of Ethnology, Academia Sinica, Taiwan. He received his Ph.D. from the Department of Anthropology, University of California, Davis. His interests involve political economy, consumption, and the anthropology of senses, and his research has focused mostly on Taiwan and Tibetan Yunnan. He has edited a few book volumes including Objects and Bodily Experience (National Tsing Hua University Press, in Chinese 2008), The Shentigan Turn (National Taiwan University Press, in Chinese 2015) and Together: Community Service and Taiwan’s Indigenous Society (Institute of Ethnology, Academia Sinica, in Chinese 2018).
Shuenn-Der Yu is Research Fellow at the Institute of Ethnology, Academia Sinica, Taiwan. He received his Ph.D. from the Department of Anthropology, University of California, Davis. His interests involve political economy, consumption, and the anthropology of senses, and his research has focused mostly on Taiwan and Tibetan Yunnan. He has edited a few book volumes including Objects and Bodily Experience (National Tsing Hua University Press, in Chinese 2008), The Shentigan Turn (National Taiwan University Press, in Chinese 2015) and Together: Community Service and Taiwan’s Indigenous Society (Institute of Ethnology, Academia Sinica, in Chinese 2018).
目次
Prefaceiii
Introduction: Food Cultures, Sense-Making and Technology. Shuenn-Der Yuvii
1.From Digital Cameras to Social Media: How Food Photo-Taking Behavior Spread and Is Shared in Cyberspace. HINO Midori1
2.Making “Good” Rice: Changing Norms of Rice Quality and Sensory Evaluation in Twentieth-Century Taiwan. Yujen Chen 27
3.Making Taiwanese Tilapia: Categories of Embodied Experience, Market, and Aquaculture Science. Eric Siu-kei Cheng 47
4.The Coevolution of Taste and Technologies: Cabbage in Taiwan’s Gastronomy. Shuenn-Der Yu 75
5.Producing Modern Taste: Kikkoman and Soy Sauce Brewing Technology. Chienyuan Chen 101
6.Invention of Pan-China Cuisine in American Chinese Restaurants: In the Era of Global Cold-War, 1950 to1970. David Y.H. Wu 117
7.Cooking at the Core: Regimes of Taste in the Formation of Cuisines. Allen Chun 145
8.The Globalization of New Technology: How Taiwan Came to Embrace French Pastry. Chia-Ling Hsu 165
9.New Latitude Garage Wine: Taste Transition in Taiwan’s Local Winemaking. Fong-Ming Yang189
10.“Old People Eat (S)nganphe” Rice or Barley: A Question of Modernity? DEBOOS Salomé213
11.“The Taste of Life”: Eating and Discovering Taste in the Gun Community in Porto-Novo (Benin) . PADONOU Assomption233
12.Technology of Making Kinship and Gender Through Rice Gift Among the Hmub in Eastern Guizhou. Mei-Ling Chien263
Index291
Introduction: Food Cultures, Sense-Making and Technology. Shuenn-Der Yuvii
1.From Digital Cameras to Social Media: How Food Photo-Taking Behavior Spread and Is Shared in Cyberspace. HINO Midori1
2.Making “Good” Rice: Changing Norms of Rice Quality and Sensory Evaluation in Twentieth-Century Taiwan. Yujen Chen 27
3.Making Taiwanese Tilapia: Categories of Embodied Experience, Market, and Aquaculture Science. Eric Siu-kei Cheng 47
4.The Coevolution of Taste and Technologies: Cabbage in Taiwan’s Gastronomy. Shuenn-Der Yu 75
5.Producing Modern Taste: Kikkoman and Soy Sauce Brewing Technology. Chienyuan Chen 101
6.Invention of Pan-China Cuisine in American Chinese Restaurants: In the Era of Global Cold-War, 1950 to1970. David Y.H. Wu 117
7.Cooking at the Core: Regimes of Taste in the Formation of Cuisines. Allen Chun 145
8.The Globalization of New Technology: How Taiwan Came to Embrace French Pastry. Chia-Ling Hsu 165
9.New Latitude Garage Wine: Taste Transition in Taiwan’s Local Winemaking. Fong-Ming Yang189
10.“Old People Eat (S)nganphe” Rice or Barley: A Question of Modernity? DEBOOS Salomé213
11.“The Taste of Life”: Eating and Discovering Taste in the Gun Community in Porto-Novo (Benin) . PADONOU Assomption233
12.Technology of Making Kinship and Gender Through Rice Gift Among the Hmub in Eastern Guizhou. Mei-Ling Chien263
Index291
您曾經瀏覽過的商品
購物須知
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。