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タイトル: | Urban brokers of rural cuisine: Assembling national cuisine at cambodian soup-pot restaurants |
著者: | Feuer Hart Nadav https://orcid.org/0000-0003-4452-7843 (unconfirmed) |
キーワード: | Cambodia Food National Cuisine Nutrition Urbanization |
発行日: | 2015 |
出版者: | Society for South-East Asian Studies |
誌名: | Austrian Journal of South-East Asian Studies(ASEAS) |
巻: | 8 |
号: | 1 |
開始ページ: | 45 |
終了ページ: | 65 |
抄録: | 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. |
著作権等: | This article published and licensed under the following Creative Commons License: Attribution-NonCommercial-NoDerivs 3.0 Unported. |
URI: | http://hdl.handle.net/2433/202834 |
DOI(出版社版): | 10.14764/10.ASEAS-2015.1-4 |
出現コレクション: | 学術雑誌掲載論文等 |
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