Fall 2017, Volume 17 Number 3

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Fall 2017, Volume 17 Number 3

FROM THE EDITOR
Editor’s Letter | Melissa L. Caldwell

CULINARY GLOBALIZATION AND HERITAGE POLITICS: CHINA, JAPAN, AND SOUTH KOREA
Global Engagement for Local and Indigenous Tastes: Culinary Globalization
in East Asia | Stephanie Assmann

Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik | Chi-Hoon Kim

Culinary Politics in Japan: The Shokuiku Campaign | Stephanie Assmann

The Cultural Politics of Food: Rice as an Anti-Globalization
Project | Ding-Tzann Lii

Kyoto Cuisine Gone Global | Greg de St. Maurice

Beyond Merroir: The Okinawan Taste for Clams | C. Anne Claus

The Transformation of Pig Feasts in Rural Northeast China |
Ann Veeck, Hongyan Yu, and Gregory Veeck

China’s Emerging Food Media: Promoting Culinary Heritage in the
Global Age | Lanlan Kuang

Historical Reflections on Culinary Globalization in East Asia | Eric C. Rath

CREATIVE REFLECTIONS
Cooking for Democracy | Joseph Heathcott

Griswold No. 10. | Andrew Furman

REVIEW ESSAY
Food Culture at the Margins of Consumption: Two New Books on Eating
Disorders | Emily J.H. Contois

REVIEWS
Food Consumption in Global Perspective: Essays in the Anthropology of Food in
Honour of Jack Goody
Edited by Jakob A. Klein and Anne Murcott, Reviewed by Jesse Dart

Just Food: Philosophy, Justice and Food
Edited by J.M. Dieterle, Reviewed by Pascale Joassart-Marcelli

Empire of Tea: The Asian Leaf that Conquered the World
By Markman Ellis, Richard Coulton, and Matthew Mauger, Reviewed by
Lawrence Zhang

The Brewer’s Tale: A History of the World According to Beer
By William Bostwick, Reviwed by Aaron Ellis

Tasting French Terroir: The History of an Idea
By Thomas Parker, Reviewed by Cristina Adele Solazzo

BOOKS AND FILMS RECEIVED