Food and Foodways in Asia Food is an important cultural marker of identity in contemporary Asian soci- eties, and can provide a medium for the understanding of social relations, family and kinship, class and consumption, gender ideology and cultural symbolism. However, a truly comprehensive view of food cannot neglect the politics of food production, in particular, how, when, from where and even why different kinds of food are produced, prepared and supplied. Food and Foodways in Asia is an anthropological inquiry providing rich ethnographic description and analysis of food production as it interacts with social and political complexities in Asia’s diverse cultures. Prominent anthropol- ogists examine how food is related to ethnic identity and boundary formation, consumerism and global food distribution and the invention of local cuisine in the context of increasing cultural contact. With chapters ranging from the invention of ‘local food’ for tourism develop- ment, to Asia’s contribution to ‘world cuisine’, Food and Foodwaysin Asiawill be a fascinating read for anyone interested in the anthropology of food and/or Asian studies. Sidney C.H. Cheungis Associate Professor in the Department of Anthropology at The Chinese University of Hong Kong. Tan Chee-Beng is Professor in the Department of Anthropology at The Chinese University of Hong Kong. Anthropology of Asia series Series editor: Shaun Malarney International Christian University, Japan Asia today is one of the most dynamic regions of the world. The previously pre- dominant image of ‘timeless peasants’ has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of ‘East versus West’, ‘Tra- dition versus Change’. This series hopes to provide a forum for anthropological studies which breaks with such polarities. It will publish titles dealing with cos- mopolitanism, cultural identity, representations, arts and performance. The com- plexities of urban Asia, its elites, its political rituals and its families will also be explored. 1 Hong Kong The anthropology of a Chinese metropolis Edited by Grant Evans and Maria Tam 2 Folk Art Potters of Japan Brian Moeran 3 Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu 4 Japanese Bosses, Chinese Workers Power and control in a Hong Kong megastore Wong Heung Wah 5 The Legend of the Golden Boat Regulation, trade and traders in the borderlands of Laos, Thailand, China and Burma Andrew Walker 6 Cultural Crisis and Social Memory Modernity and identity in Thailand and Laos Edited by Shigeharu Tanabe and Charles F. Keyes 7 The Globalization of Chinese Food Edited by David Y.H. Wu and Sidney C.H. Cheung 8 Culture, Ritual and Revolution in Vietnam Shaun Kingsley Malarney 9 The Ethnography of Vietnam’s Central Highlanders A historical contextualization, 1850–1990 Oscar Salemink 10 Night-time and Sleep in Asia and the West Exploring the dark side of life Edited by Brigitte Steger and Lodewijk Brunt 11 Chinese Death Rituals in Singapore Tong Chee Kiong 12 Calligraphy and Power in Contemporary Chinese Society Yuehping Yen 13 Buddhism Observed Travellers, exiles and Tibetan Dharma in Kathmandu Peter Moran 14 The Tea Ceremony and Women’s Empowerment in Modern Japan Bodies re-presenting the past Etsuko Kato 15 Asian Anthropology Edited by Jan van Bremen, Eyal Ben-Ari and Syed Farid Alatas 16 Love in Modern Japan Its estrangement from self, sex and society Sonia Ryang 17 Food and Foodways in Asia Resource, tradition and cooking Edited by Sidney C.H. Cheung and Tan Chee-Beng Food and Foodways in Asia Resource, tradition and cooking Edited by Sidney C.H. Cheung and Tan Chee-Beng First published 2007 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Ave, New York, NY 10016 Routledge is an imprint of the Taylor & Francis Group, an informa business © 2007 Selection and editorial matter, Sidney C.H. Cheung and Tan Chee- Beng; individual chapters, the contributors This edition published in the Taylor & Francis e-Library,2007. “To purchase your own copy of this or any of Taylor & Francis or Routledge’s collection of thousands of eBooks please go to www.eBookstore.tandf.co.uk.” All rights reserved. No part of this book may be reprinted or reproduced or utilized in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying and recording, or in any information storage or retrieval system, without permission in writing from the publishers. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging in Publication Data A catalog record for this book has been requested ISBN 0–203–94712–6 Mastere-bookISBN ISBN10: 0-415-39213-6 (hbk) ISBN10: 0-203-94712-6 (ebk) ISBN13: 978-0-415-39213-6 (hbk) ISBN13: 978-0-203-94712-8 (ebk) Contents List of illustrations ix List of contributors x Introduction: food and foodways in Asia 1 SIDNEY C.H. CHEUNG AND TAN CHEE-BENG PART I Ecology, resources and food production 11 1 Fermented marine food products in Vietnam: ecological basis and production 13 KENNETH RUDDLE 2 Namakoandiriko: historical overview on holothuria(sea cucumber) exploitation, utilization, and trade in Japan 23 AKAMINE JUN 3 Fish in the marsh: a case study of freshwater fish farming in Hong Kong 37 SIDNEY C.H. CHEUNG PART II Tradition and food production 51 4 Poonchoi: the production and popularity of a rural festive cuisine in urban and modern Hong Kong 53 CHAN KWOK SHING 5 Convenient-involvement foods and production of the family meal in South China 67 SIUMI MARIA TAM viii Contents 6 Edible mercy: charity food production and fundraising activities in Hong Kong 83 SATOHIRO SERIZAWA 7 Estimating rice, agriculture, global trade and national food culture in South Korea 96 MICHAEL REINSCHMIDT PART III Restaurants and food production 113 8 A taste of the past: historically themed restaurants and social memory in Singapore 115 WONG HONG SUEN 9 Indigenous food and foodways: mapping the production of Ainu food in Tokyo 129 MARK K. WATSON 10 Authenticity and professionalism in restaurant kitchens 143 LUKE Y.C. FUNG PART IV Asian cooking and world cuisine 157 11 In search of a Macanese cookbook 159 ALEXANDER MAMAK 12 Nyonyacuisine: Chinese, non-Chinese and the making of a famous cuisine in Southeast Asia 171 TAN CHEE-BENG 13 From Malacca to Adelaide ...: fragments towards a biography of cooking, yearning andlaksa 183 JEAN DURUZ 14 Asia’s contributions to world cuisine: a beginning inquiry 201 SIDNEY W. MINTZ Index 211 Illustrations Figures 1.1 Principal causes of upwelling in the coastal waters of Vietnam 16 1.2 Relationship between the fishing season of selected fish species and monsoon seasonality in Vietnam 17 1.3 Hypothesis on fish behaviour and the monsoons (for a Western coast) in Vietnam 17 1.4 Generic classification of fermented fish products in Asia 18 1.5 The generic production process of marine fish sauce (nuoc mam) in Vietnam 19 2.1 Trepang export from Japan 1756–1823 26 2.2 Volume and mean value of trepang production in Japan 1887–1906 27 2.3 Holothurian catch in Japan 1894–2000 28 3.1 HKNTFCA members’ distribution from 1955 to 1987 43 3.2 Historical development of freshwater fish farming in Hong Kong 45 Map 3.1 Map of the Inner Deep Bay 40