Cuisine Colonialism And Cold War

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Cuisine, Colonialism and Cold War

Author : Katarzyna J. Cwiertka
Publisher : Reaktion Books
ISBN 13 : 1780230737
Total Pages : 240 pages
Book Rating : 4.7/5 (82 download)

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Book Synopsis Cuisine, Colonialism and Cold War by : Katarzyna J. Cwiertka

Download or read book Cuisine, Colonialism and Cold War written by Katarzyna J. Cwiertka and published by Reaktion Books. This book was released on 2013-06-01 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you consider the size of Korea’s population and the breadth of its territory, it’s easy to see that this small region has played a disproportionately large role in twentieth-century history. The peninsula has experienced colonial submission at the hands of Japan, occupation by the United States and the Soviet Union, war, and a national division that continues today. Cuisine, Colonialism and Cold War traces these developments as they played out in an unusual sphere: Korea’s national cuisine, which is savored for its diversity of ingredients and flavor. Katarzyna J. Cwiertka shows that many foods and dietary practices identified as Korean have been created or influenced by its colonial encounters, and she uncovers how the military and the Cold War had an impact on diet in both the North and South. Surveying the manufacture and consumption of rice and soy sauce, the rise of restaurants, wartime food, and the 1990s famine that still affects North Korea, Cwiertka illuminates the persistent legacy of Japanese rule and the consequences of armed conflicts and the Cold War. Bringing us closer to the Korean people and their daily lives, this book shines new light on critical issues in the social history of this peninsula.

Food and War in Mid-Twentieth-Century East Asia

Author : Katarzyna J. Cwiertka
Publisher : Routledge
ISBN 13 : 1317134443
Total Pages : 211 pages
Book Rating : 4.3/5 (171 download)

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Book Synopsis Food and War in Mid-Twentieth-Century East Asia by : Katarzyna J. Cwiertka

Download or read book Food and War in Mid-Twentieth-Century East Asia written by Katarzyna J. Cwiertka and published by Routledge. This book was released on 2016-04-15 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: War has been both an agent of destruction and a catalyst for innovation. These two, at first sight contradictory, yet mutually constitutive outcomes of war-waging are particularly pronounced in twentieth-century Asia. While 1945 marked the beginning of peaceful recovery for Europe, military conflicts continued to play a critical role in the historical development of this part of the world. In essence, all wars in twentieth-century Asia stemmed from the political vacuum that developed after the fall of the Japanese Wartime Empire, intricately connecting one region with another. Yet, they have had often very diverse consequences, shattering the homes of some and bringing about affluence to others. Disarray of war may halt economic activities and render many aspects of life insignificant. The need for food, however, cannot be ignored and the social action that it requires continues in all circumstances. This book documents the effects of war on the lives of ordinary people through the investigation of a variety of connections that developed between war-waging and the production, distribution, preparation and consumption of food throughout Asia since the 1930s. The topics addressed range from issues at stake at the time of the conflicts, such as provisioning the troops and food rationing and food relief for civilians, to long-term, often surprising consequences of war waging and wartime mobilization of resources on the food systems, diets, and tastes of the societies involved. The main argument of this volume is that war has not been a mere disruption, but rather a central force in the social and cultural trajectories of twentieth-century Asia. Due to its close connection with human nourishment and comfort, food stands central in the life of the individual. On the other hand, owing to its connection with profit and power, food plays a critical role in the social and economic organization of a society. What happens to food and eating is, therefore, an important index of change, a privileged basis for the exploration of historical processes.

Casseroles, Can Openers, and Jell-O

Author : Elizabeth Aldrich
Publisher : State University of New York Press
ISBN 13 : 1438493088
Total Pages : 473 pages
Book Rating : 4.4/5 (384 download)

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Book Synopsis Casseroles, Can Openers, and Jell-O by : Elizabeth Aldrich

Download or read book Casseroles, Can Openers, and Jell-O written by Elizabeth Aldrich and published by State University of New York Press. This book was released on 2023-05-01 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Casseroles, Can Openers, and Jell-O provides insight on how American food culture developed during the early years of the Cold War. Highlighting gender roles, the promotion of democracy and capitalism, and the impact of mass market advertising, the book draws on cookbooks, popular magazines, television advertisements, government publications, and industry pamphlets to paint a vivid picture of what Americans ate and how food was enlisted as a symbol of America’s postwar dominance. Featuring eighty recipes, the book shows how the food industry promoted new processed foods to an increasingly industrialized nation. For anyone wanting to better understand how America’s food culture developed during the mid-twentieth century and for those who were raised on TV dinners and Campbell's soup, the book offers an engaging and evocative look at the story of American cuisine during the early years of the Cold War.

The Global Japanese Restaurant

Author : James Farrer
Publisher : University of Hawaii Press
ISBN 13 : 0824895274
Total Pages : 393 pages
Book Rating : 4.8/5 (248 download)

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Book Synopsis The Global Japanese Restaurant by : James Farrer

Download or read book The Global Japanese Restaurant written by James Farrer and published by University of Hawaii Press. This book was released on 2023-05-31 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 150,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinvented imaginary of Japan represented in concrete form to consumers by restaurateurs, cooks, and servers of varied nationalities and ethnicities who act as cultural intermediaries. The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics uses an innovative global perspective and rich ethnographic data on six continents to fashion a comprehensive account of the creation and reception of the “global Japanese restaurant” in the modern world. Drawing heavily on untapped primary sources in multiple languages, this book centers on the stories of Japanese migrants in the first half of the twentieth century, and then on non-Japanese chefs and restaurateurs from Asia, Africa, Europe, Australasia, and the Americas whose mobilities, since the mid-1900s, who have been reshaping and spreading Japanese cuisine. The narrative covers a century and a half of transnational mobilities, global imaginaries, and culinary politics at different scales. It shifts the spotlight of Japanese culinary globalization from the “West” to refocus the story on Japan’s East Asian neighbors and highlights the growing role of non-Japanese actors (chefs, restaurateurs, suppliers, corporations, service staff) since the 1980s. These essays explore restaurants as social spaces, creating a readable and compelling history that makes original contributions to Japan studies, food studies, and global studies. The transdisciplinary framework will be a pioneering model for combining fieldwork and archival research to analyze the complexities of culinary globalization.

Modern Japanese Cuisine

Author : Katarzyna Joanna Cwiertka
Publisher : Reaktion Books
ISBN 13 : 9781861892980
Total Pages : 246 pages
Book Rating : 4.8/5 (929 download)

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Book Synopsis Modern Japanese Cuisine by : Katarzyna Joanna Cwiertka

Download or read book Modern Japanese Cuisine written by Katarzyna Joanna Cwiertka and published by Reaktion Books. This book was released on 2006 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and military catering, wartime food management and the rise of urban gastronomy, she reveals how Japan's pre-modern culinary diversity was eventually replaced by a truly 'national' cuisine - a set of foods and practices with which the majority of Japanese today ardently identify." "The result of more than a decade of research, Modern Japanese Cuisine is a look at the historical roots of one of the world's best cuisines. It includes additional information on the influx of Japanese food and restaurants in Western countries, and how in turn these developments have informed our view of Japanese cuisine. This book is appetizing reading for all those interested in Japanese culture and its influences."--BOOK JACKET.

Food and War in Mid-Twentieth-Century East Asia

Author : Professor Katarzyna J Cwiertka
Publisher : Ashgate Publishing, Ltd.
ISBN 13 : 1409474488
Total Pages : 210 pages
Book Rating : 4.4/5 (94 download)

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Book Synopsis Food and War in Mid-Twentieth-Century East Asia by : Professor Katarzyna J Cwiertka

Download or read book Food and War in Mid-Twentieth-Century East Asia written by Professor Katarzyna J Cwiertka and published by Ashgate Publishing, Ltd.. This book was released on 2013-03-28 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: War has been both an agent of destruction and a catalyst for innovation. These two, at first sight contradictory, yet mutually constitutive outcomes of war-waging are particularly pronounced in twentieth-century Asia. While 1945 marked the beginning of peaceful recovery for Europe, military conflicts continued to play a critical role in the historical development of this part of the world. In essence, all wars in twentieth-century Asia stemmed from the political vacuum that developed after the fall of the Japanese Wartime Empire, intricately connecting one region with another. Yet, they have had often very diverse consequences, shattering the homes of some and bringing about affluence to others. Disarray of war may halt economic activities and render many aspects of life insignificant. The need for food, however, cannot be ignored and the social action that it requires continues in all circumstances. This book documents the effects of war on the lives of ordinary people through the investigation of a variety of connections that developed between war-waging and the production, distribution, preparation and consumption of food throughout Asia since the 1930s. The topics addressed range from issues at stake at the time of the conflicts, such as provisioning the troops and food rationing and food relief for civilians, to long-term, often surprising consequences of war waging and wartime mobilization of resources on the food systems, diets, and tastes of the societies involved. The main argument of this volume is that war has not been a mere disruption, but rather a central force in the social and cultural trajectories of twentieth-century Asia. Due to its close connection with human nourishment and comfort, food stands central in the life of the individual. On the other hand, owing to its connection with profit and power, food plays a critical role in the social and economic organization of a society. What happens to food and eating is, therefore, an important index of change, a privileged basis for the exploration of historical processes.

Cold War Cosmopolitanism

Author : Christina Klein
Publisher : University of California Press
ISBN 13 : 0520296508
Total Pages : 320 pages
Book Rating : 4.5/5 (22 download)

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Book Synopsis Cold War Cosmopolitanism by : Christina Klein

Download or read book Cold War Cosmopolitanism written by Christina Klein and published by University of California Press. This book was released on 2020-01-21 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: South Korea in the 1950s was home to a burgeoning film culture, one of the many “Golden Age cinemas” that flourished in Asia during the postwar years. Cold War Cosmopolitanism offers a transnational cultural history of South Korean film style in this period, focusing on the works of Han Hyung-mo, director of the era’s most glamorous and popular women’s pictures, including the blockbuster Madame Freedom (1956). Christina Klein provides a unique approach to the study of film style, illuminating how Han’s films took shape within a “free world” network of aesthetic and material ties created by the legacies of Japanese colonialism, the construction of US military bases, the waging of the cultural Cold War by the CIA, the forging of regional political alliances, and the import of popular cultures from around the world. Klein combines nuanced readings of Han’s sophisticated style with careful attention to key issues of modernity—such as feminism, cosmopolitanism, and consumerism—in the first monograph devoted to this major Korean director. A free open access ebook is available upon publication. Learn more at www.luminosoa.org.

The Provisions of War

Author : Justin Nordstrom
Publisher : University of Arkansas Press
ISBN 13 : 1610757505
Total Pages : 298 pages
Book Rating : 4.6/5 (17 download)

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Book Synopsis The Provisions of War by : Justin Nordstrom

Download or read book The Provisions of War written by Justin Nordstrom and published by University of Arkansas Press. This book was released on 2021-08-13 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Provisions of War examines how soldiers, civilians, communities, and institutions have used food and its absence as both a destructive weapon and a unifying force in establishing governmental control and cultural cohesion during times of conflict. Historians as well as scholars of literature, regional studies, and religious studies problematize traditional geographic boundaries and periodization in this essay collection, analyzing various conflicts of the nineteenth and twentieth centuries through a foodways lens to reveal new insights about the parameters of armed interactions. The subjects covered are as varied and inclusive as the perspectives offered—ranging from topics like military logistics and animal disease in colonial Africa, Indian vegetarian identity, and food in the counterinsurgency of the Malayan Emergency, to investigations of hunger in Egypt after World War I and American soldiers’ role in the making of US–Mexico borderlands. Taken together, the essays here demonstrate the role of food in shaping prewar political debates and postwar realities, revealing how dietary adjustments brought on by military campaigns reshape national and individual foodways and identities long after the cessation of hostilities

The Planning Moment

Author : Sarah Blacker
Publisher : Fordham Univ Press
ISBN 13 : 153150664X
Total Pages : 233 pages
Book Rating : 4.5/5 (315 download)

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Book Synopsis The Planning Moment by : Sarah Blacker

Download or read book The Planning Moment written by Sarah Blacker and published by Fordham Univ Press. This book was released on 2024-05-07 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Empires and their aftermaths were massive planning institutions; in the past two hundred years, the natural and social sciences emerged—at least in part—as modes of knowledge production for imperial planning. Yet these connections are frequently under-emphasized in the history of science and its corollary fields. The Planning Moment explores the myriad ways plans and planning practices pervade recent global history. The book is built around twenty-seven brief case studies that explore the centrality of planning in colonial and postcolonial environments, relationships, and contexts, through a range of disciplines: the history of science, science and technology studies, colonial and postcolonial studies, urban studies, and the history of knowledge. If colonialism made certain landscapes, populations, and institutions legible while obscuring others, The Planning Moment reveals the frequently disruptive and violent processes of erasure in imperial planning by examining how “common sense” was produced and how the intransigence of planning persists long after decolonization. In recognizing the resistance and subversion that often met colonial plans, the book makes visible a range of strategies and techniques by which planning was modified and reappropriated, and by which decolonial futures might be imagined. Contributors: Itty Abraham, Benjamin Allen, Sarah Blacker, Emily Brownell, Lino Camprubí, John DiMoia, Mona Fawaz, Lilly Irani, Chihyung Jeon, Robert Kett, Monika Kirloskar-Steinbach, Karen McAllister, Laura Mitchell, Gregg Mitman, Aaron Moore (†), Nada Moumtaz, Tahani Nadim, Anindita Nag, Raúl Necochea López, Tamar Novick, Benjamin Peters, Juno Salazar Parreñas, Martina Schlünder, Sarah Van Beurden, Helen Verran, Ana Carolina Vimieiro Gomes, Alexandra Widmer, and Alden Young

Food, National Identity and Nationalism

Author : Ronald Ranta
Publisher : Springer Nature
ISBN 13 : 3031078349
Total Pages : 286 pages
Book Rating : 4.0/5 (31 download)

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Book Synopsis Food, National Identity and Nationalism by : Ronald Ranta

Download or read book Food, National Identity and Nationalism written by Ronald Ranta and published by Springer Nature. This book was released on 2022-10-12 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Building and expanding on the first edition, the second edition of Food, National Identity and Nationalism continues to explore a much-neglected area study: the relationship between food and nationalism. With a preface written by Michaela DeSoucey and using a wide range of case studies, it demonstrates that food and nationalism is an important area to study, and that the food-nationalism axis provides a useful prism through which to explore and analyse the world around us, from the everyday to the global, and the ways in which it affects us. The second edition includes a number of new case studies, including the demise and resurrection of pie as a ‘national dish’ in post-Brexit Britain; the use of netnography; the role of diasporas in maintaining and reinventing national food; the gastrodiplomatic potential of the New Nordic Cuisine; the potential of veganism to transcend nationalism; and the relationship between gastronationalism and populism.

Culinary Nationalism in Asia

Author : Michelle T. King
Publisher : Bloomsbury Publishing
ISBN 13 : 1350078697
Total Pages : 304 pages
Book Rating : 4.3/5 (5 download)

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Book Synopsis Culinary Nationalism in Asia by : Michelle T. King

Download or read book Culinary Nationalism in Asia written by Michelle T. King and published by Bloomsbury Publishing. This book was released on 2019-07-11 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.

A Companion to Korean American Studies

Author : Rachael Miyung Joo
Publisher : BRILL
ISBN 13 : 9004335331
Total Pages : 727 pages
Book Rating : 4.0/5 (43 download)

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Book Synopsis A Companion to Korean American Studies by : Rachael Miyung Joo

Download or read book A Companion to Korean American Studies written by Rachael Miyung Joo and published by BRILL. This book was released on 2018-06-12 with total page 727 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Companion to Korean American Studies aims to provide readers with a broad introduction to Korean American Studies, through essays exploring major themes, key insights, and scholarly approaches that have come to define this field.

Writing Food History

Author : Kyri W. Claflin
Publisher : Berg
ISBN 13 : 0857852175
Total Pages : 304 pages
Book Rating : 4.8/5 (578 download)

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Book Synopsis Writing Food History by : Kyri W. Claflin

Download or read book Writing Food History written by Kyri W. Claflin and published by Berg. This book was released on 2013-08-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Ethnic American Food Today

Author : Lucy M. Long
Publisher : Rowman & Littlefield
ISBN 13 : 1442227311
Total Pages : 760 pages
Book Rating : 4.4/5 (422 download)

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Book Synopsis Ethnic American Food Today by : Lucy M. Long

Download or read book Ethnic American Food Today written by Lucy M. Long and published by Rowman & Littlefield. This book was released on 2015-07-17 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

Moral Foods

Author : Angela Ki Che Leung
Publisher : University of Hawaii Press
ISBN 13 : 082488762X
Total Pages : 361 pages
Book Rating : 4.8/5 (248 download)

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Book Synopsis Moral Foods by : Angela Ki Che Leung

Download or read book Moral Foods written by Angela Ki Che Leung and published by University of Hawaii Press. This book was released on 2020-02-29 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.

Branding Japanese Food

Author : Katarzyna J. Cwiertka
Publisher : University of Hawaii Press
ISBN 13 : 0824881222
Total Pages : 209 pages
Book Rating : 4.8/5 (248 download)

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Book Synopsis Branding Japanese Food by : Katarzyna J. Cwiertka

Download or read book Branding Japanese Food written by Katarzyna J. Cwiertka and published by University of Hawaii Press. This book was released on 2020-02-29 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda. Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge. The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.

Communicating Food in Korea

Author : Jaehyeon Jeong
Publisher : Rowman & Littlefield
ISBN 13 : 1793642265
Total Pages : 277 pages
Book Rating : 4.7/5 (936 download)

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Book Synopsis Communicating Food in Korea by : Jaehyeon Jeong

Download or read book Communicating Food in Korea written by Jaehyeon Jeong and published by Rowman & Littlefield. This book was released on 2021-03-12 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: An in-depth investigation of the complex relationships among food, culture, and society, Communicating Food in Korea features contributors from a variety of disciplines, including economics, political science, communication studies, nutrition research, tourism research, and more. Each chapter presents a unique interpretation of food’s economic, political, and sociocultural relevance. Situated in Korea’s shifting historical contexts, contributors explore themes, such as colonialism, food symbolism, gastronationalism, multiculturalism, food tourism, food security, and food sovereignty to research the ways food intersects with social issues in Korean society.