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DCフィールド | 値 | 言語 |
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dc.contributor.author | Feuer Hart Nadav | en |
dc.date.accessioned | 2015-12-22T03:04:48Z | - |
dc.date.available | 2015-12-22T03:04:48Z | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 1999-2521 | - |
dc.identifier.uri | http://hdl.handle.net/2433/202834 | - |
dc.description.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. | en |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Society for South-East Asian Studies | en |
dc.rights | This article published and licensed under the following Creative Commons License: Attribution-NonCommercial-NoDerivs 3.0 Unported. | en |
dc.subject | Cambodia | en |
dc.subject | Food | en |
dc.subject | National Cuisine | en |
dc.subject | Nutrition | en |
dc.subject | Urbanization | en |
dc.title | Urban brokers of rural cuisine: Assembling national cuisine at cambodian soup-pot restaurants | en |
dc.type | journal article | - |
dc.type.niitype | Journal Article | - |
dc.identifier.jtitle | Austrian Journal of South-East Asian Studies(ASEAS) | en |
dc.identifier.volume | 8 | - |
dc.identifier.issue | 1 | - |
dc.identifier.spage | 45 | - |
dc.identifier.epage | 65 | - |
dc.relation.doi | 10.14764/10.ASEAS-2015.1-4 | - |
dc.textversion | publisher | - |
dcterms.accessRights | open access | - |
出現コレクション: | 学術雑誌掲載論文等 |
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