Re-orienting Cuisine

Know about the book -

Re-orienting Cuisine is written by Kwang Ok Kim and published by Berghahn Books. It's available with International Standard Book Number or ISBN identification 1782385630 (ISBN 10) and 9781782385639 (ISBN 13).

Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.