East Asian Foodways: How Ingredients Speak of Regionality

Author(s)

Martin Mandl

Abstract

"Food can be studied from the viewpoint of many disciplines"(Mennell, Murcott, and Otterloo 1992: 35), however it is rarely used to identify regionality above nation states. Talking about East Asian food or an East Asian culinary sphere however does imply this regionality. By means of ingredients used, this paper is therefore testing four Asian nations for membership in this potential culinary region. While distinctive local taste preferences are not denied, this paper draws on diverse evidence to argue for common patterns pointing towards an East Asian culinary region. In doing so, it does not define the region exclusively but rather limits its scope for feasibility, inviting future research to expand on its findings.

Organisation(s)

Department of East Asian Studies

Journal

Vienna Journal of East Asian Studies

Volume

9

Pages

167-199

No. of pages

33

ISSN

2219-4398

DOI

https://doi.org/10.2478/vjeas-2017-0006

Publication date

2017

Peer reviewed

Yes

Austrian Fields of Science 2012

504017 Cultural anthropology

Keywords

ASJC Scopus subject areas

Cultural Studies, Literature and Literary Theory, Social Sciences (miscellaneous)

Portal url

https://ucrisportal.univie.ac.at/en/publications/5d01a519-2bb3-440c-8c3a-d4d53ea017ff