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Title: Urban brokers of rural cuisine: Assembling national cuisine at cambodian soup-pot restaurants
Authors: Feuer Hart Nadav  kyouindb  KAKEN_id  orcid (unconfirmed)
Keywords: Cambodia
National Cuisine
Issue Date: 2015
Publisher: Society for South-East Asian Studies
Journal title: Austrian Journal of South-East Asian Studies(ASEAS)
Volume: 8
Issue: 1
Start page: 45
End page: 65
Abstract: Pre-prepared food venues (or soup-pot restaurants) in Cambodia and other Asian countries make their decisions about what to cook in a complex food–society nexus, factoring in their culinary skill, seasonality of ingredients, and diners’ expectations for variety. As such, soup-pot restaurants exist as tenuous brokers between rural food customs and the prevailing expectations of city dwellers. In urban areas, they are a transparent window into seasonality and market cycles, as well as an opportunity to encounter culinary diversity and participate in the consolidation of an everyday ‘national cuisine’. Soup-pot restaurants, in contrast to other restaurant formats, craft an experience that balances the agricultural and social dynamics of rural eating customs with city comforts. Typically, soup-pot restaurants can accomplish this while also serving as a space of dietary learning, providing meals that are culturally understood to be balanced and nutritious, and garnering support for local cuisine from across the socio-economic spectrum. As a site of research, these restaurants can be seen as potential innovators for managing the consequences of industrialization on food and agriculture, facilitating democratic daily practices of food sovereignty.
Rights: This article published and licensed under the following Creative Commons License: Attribution-NonCommercial-NoDerivs 3.0 Unported.
DOI(Published Version): 10.14764/10.ASEAS-2015.1-4
Appears in Collections:Journal Articles

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