Author Description

Fermented Marine Food Products In Vietnam: Ecological Basis And Production / Kenneth Ruddle -- Namako And Iriko: Historical Overview On Holothuria (sea Cucumber) Exploitation, Utilization, And Trade In Japan / Akamine Jun -- Fish In The Marsh: A Case Study Of Freshwater Fish Farming In Hong Kong / Sidney C.h. Cheung -- Poonchoi: The Production And Popularity Of A Rural Festive Cuisine In Urban And Modern Hong Kong / Chan Kwok-shing -- Convenient-involvement Foods And Production Of The Family Meal In South China / Siumi Maria Tam -- Edible Mercy: Charity Food Production And Fundraising Activities In Hong Kong / Satohiro Serizawa -- Estimating Rice, Agriculture, Global Trade And National Culture In South Korea / Michael Reinschmidt -- A Taste Of The Past: Historically-themed Restaurants And Social Memory In Singapore / Wong Hong-suen -- Indigenous Food And Foodways: Mapping The Production Of Ainu Food In Tokyo / Mark K. Watson -- Authenticity And Professionalism In Restaurant Kitchens / Luke Y.c. Fung -- In Search Of A Macanese Cookbook / Alexander Mamak -- Nyonya Cuisine: Chinese, Non-chinese And The Making Of A Famous Cuisine In Southeast Asia / Tan Chee-beng -- From Malacca To Adelaide: Fragments Towards A Biography Of Cooking, Yearning And Laksa / Jean Duruz -- Asia's Contributions To World Cuisine: A Beginning Inquiry / Sidney W. Mintz. Edited By Sidney C.h. Cheung And Tan Chee-beng. Based On Papers Presented At An International Conference Held In Mar. 2004, Organized By The Hong Kong Heritage Museum And The Dept. Of Anthropology Of The Chinese University Of Hong Kong. Includes Bibliographical References And Index.