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Author: Yoshiko Nakano Publisher: Hong Kong University Press ISBN: 9888028081 Category : Business & Economics Languages : en Pages : 227
Book Description
This is the first English-language book to focus on the electric rice cooker and the impact it has had on the lives of Asian people. This account of the rice cooker's globalization aims to move away from Japan-centric perspectives on how "Made in Japan" products made it big in the global marketplace, instead choosing to emphasize the collaborative approach adopted by one Japanese manufacturing giant and a Hong Kong entrepreneur. The book also highlights the role Hong Kong, as a free port, played in the rice cooker's globalization and describes how the city facilitated the transnational flow of Japanese appliances to Southeast Asia, China, and North America. Based on over 40 interviews conducted with key figures at both National/Panasonic and Shun Hing Group, it provides a fascinating insight into the process by which the National rice cooker was first localized and then globalized. Interspersed throughout are personal accounts by individuals in Japan and Hong Kong for whom owning a rice cooker meant far more than just a convenient way of cooking rice. The book includes over 60 images, among them advertisements dating back to the 1950s that illustrate how Japanese appliances contributed to the advent of a modern lifestyle in Hong Kong. This account of the rice cooker's odyssey from Japan to Hong Kong and beyond is intended for a general audience as well as for readers with an interest in the empirical study of globalization, intercultural communication, Hong Kong social history, and Japanese business in Asia.
Author: Yoshiko Nakano Publisher: Hong Kong University Press ISBN: 9888028081 Category : Business & Economics Languages : en Pages : 227
Book Description
This is the first English-language book to focus on the electric rice cooker and the impact it has had on the lives of Asian people. This account of the rice cooker's globalization aims to move away from Japan-centric perspectives on how "Made in Japan" products made it big in the global marketplace, instead choosing to emphasize the collaborative approach adopted by one Japanese manufacturing giant and a Hong Kong entrepreneur. The book also highlights the role Hong Kong, as a free port, played in the rice cooker's globalization and describes how the city facilitated the transnational flow of Japanese appliances to Southeast Asia, China, and North America. Based on over 40 interviews conducted with key figures at both National/Panasonic and Shun Hing Group, it provides a fascinating insight into the process by which the National rice cooker was first localized and then globalized. Interspersed throughout are personal accounts by individuals in Japan and Hong Kong for whom owning a rice cooker meant far more than just a convenient way of cooking rice. The book includes over 60 images, among them advertisements dating back to the 1950s that illustrate how Japanese appliances contributed to the advent of a modern lifestyle in Hong Kong. This account of the rice cooker's odyssey from Japan to Hong Kong and beyond is intended for a general audience as well as for readers with an interest in the empirical study of globalization, intercultural communication, Hong Kong social history, and Japanese business in Asia.
Author: Eyal Ben-Ari Publisher: NUS Press ISBN: 9971696002 Category : Social Science Languages : en Pages : 290
Book Description
This wide-ranging volume is the first to examine the characteristics, dynamics and wider implications of recently emerging regional production, dissemination, marketing and consumption systems of popular culture in East and Southeast Asia. Using tools based in a variety of disciplines - organizational analysis and sociology, cultural and media studies, and political science and history - it elucidates the underlying cultural economics and the processes of region-wide appropriation of cultural formulas and styles. Through discussions of Japanese, Chinese, Korean, Philippine and Indonesian culture industries, the authors in the book describe a major shift in Asia's popular culture markets toward arrangements that transcend autonomous national economies by organizing and locating production, distribution, and consumption of cultural goods on a regional scale. Specifically, the authors deal with patterns of co-production and collaboration in the making and marketing of cultural commodities such as movies, music, comics, and animation. The book uses case studies to explore the production and exploitation of cultural imaginaries within the context of intensive regional circulation of cultural commodities and images. Drawing on empirically-based accounts of co-production and collaboration in East and Southeast Asia's popular culture, it adopts a regional framework to analyze the complex interrelationships among cultural industries. This focus on a regional economy of transcultural production provides an important corrective to the limitations of previous studies that consider cultural products as text and use them to investigate the "meaning" of popular culture.
Author: Rick Flowers Publisher: Routledge ISBN: 1317134281 Category : Social Science Languages : en Pages : 258
Book Description
In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow, buy, prepare, present, cook, taste, eat and dispose of food. In light of this, contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains, including schools, supermarkets, families, advertising and TV media. Illustrated with a range of empirical studies, this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers, churches, activists, health educators, schools, tourist agencies, chefs - think we do not know enough about food and what to do with it, the aims, effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies, diverse contexts, genres and different methods, this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’, it provides theoretical resources for opening up the concept of pedagogy, and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.
Author: Bee Wilson Publisher: Basic Books ISBN: 0465033326 Category : Cooking Languages : en Pages : 354
Book Description
Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.
Author: Dr Elaine Swan Publisher: Ashgate Publishing, Ltd. ISBN: 1472408357 Category : Medical Languages : en Pages : 323
Book Description
In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow, buy, prepare, present, cook, taste, eat and dispose of food. In light of this, contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains, including schools, supermarkets, families, advertising and TV media. Illustrated with a range of empirical studies, this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers, churches, activists, health educators, schools, tourist agencies, chefs - think we do not know enough about food and what to do with it, the aims, effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies, diverse contexts, genres and different methods, this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ‘food as classroom’ and ‘food as teacher’, it provides theoretical resources for opening up the concept of pedagogy, and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.
Author: Elizabeth Sinn Publisher: Hong Kong University Press ISBN: 9888390848 Category : History Languages : en Pages : 219
Book Description
Meeting Place: Encounters across Cultures in Hong Kong, 1841–1984 presents detailed empirical studies of day-to-day interactions between people of different cultures in a variety of settings. The broad conclusion—that there was sustained and multilevel contact between men and women of different cultures—will challenge and complicate traditional historical understandings of Hong Kong as a city either of rigid segregation or of pervasive integration. Given its geographical location, its status as a free port, and its role as a center of migration, Hong Kong was an extraordinarily porous place. People of diverse cultures met and mingled here, often with unexpected results. The case studies in this book draw both on previously unused sources and on a rigorous rereading of familiar materials. They explore relationships between and within the Japanese, Eurasian, German, Portuguese, British, Chinese, and other communities in areas of activity that have often been overlooked—from the schoolroom and the family home to the courtroom and international trading concern, from the gardens of Government House to boarding houses for destitute sailors. In their diverse experiences we see not just East meeting West, but also East meeting East, and South meeting North—in fact, a range of complex and dynamic processes that seem to render obsolete any simplistic conception of “East meets West.” “Hong Kong’s people have too often been ignored in histories of this colonial port. This important volume restores them through a series of fascinating case studies of connections, collaborations, and conflicts across diverse cultures, languages, and interests. Here we have the bedroom, law court, restaurant, school, dockyard, and offices amongst the other places where Hong Kong’s history was really made.” —Robert Bickers, author of Out of China: How the Chinese Ended the Era of Western Domination “With richly researched studies of heretofore little-known aspects of Hong Kong society and history, Meeting Place offers perceptive insights into the city’s vital role as a focal point for the intersection of diverse cultures, social classes, institutions, and practices. Taking us far beyond the hackneyed stereotype of ‘East meets West,’ this volume provides a kaleidoscopic view of the rich multiplicity, multi-directionality, and hybridity of this global hub.” —Emma J. Teng, author of Eurasian: Mixed Identities in the United States, China, and Hong Kong, 1842–1943
Author: Meng Liu Publisher: Meng Liu ISBN: Category : Cooking Languages : en Pages : 159
Book Description
Recreate your favourite Chinese dishes at home. This book shares recipes for 40+ Cantonese Style dishes that are served in most suburban restaurants in countries like Australia, America, UK, etc. These cover a range of dishes from soups, entrees, meats dishes, and desserts. The book starts with some basics and fundamentals that aim to equip you with knowledge and understanding to create your own variations on the dishes to suit your taste and/or select your own ingredients. All recipes featured in this book are based on dishes served in my parents' restaurant that they ran for 32 years. All recipes have been adapted for cooking in home kitchens without commercial equipment.
Author: Penelope Francks Publisher: Springer ISBN: 0230367348 Category : Business & Economics Languages : en Pages : 454
Book Description
This book explores the rise of consumerism and the expanding variety of goods available in Japan. Japan is placed within the comparative context of the 'consumer revolution' in Europe and North America, contributing to the analysis of the ways in which consumption and everyday life change in the course of economic development.
Author: Anupy Singla Publisher: Agate Publishing ISBN: 1572846704 Category : Cooking Languages : en Pages : 138
Book Description
This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.
Author: Yoshiko Nakano
Author: Yoshiko Nakano
Author: Yoshiko Nakano
Author: Eyal Ben-Ari
Author: Rick Flowers
Author: Bee Wilson
Author: Dr Elaine Swan
Author: Elizabeth Sinn
Author: Meng Liu
Author: Penelope Francks
Author: Anupy Singla