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Keshan Disease

Yiming Xia

Yiming Xia

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Discovery and Characteristics of the Disease Keshan disease (KD) is a unique endemic cardiomyopathy in China with high incidence and mortality. Its etiology and pathogenesis...

Yüan Mei

Herbert A. Giles

Herbert A. Giles

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Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Yüan Mei (1715–1797) is beyond all question the most popular writer of modern times. At the early age of nine he was inspired with a deep love for poetry, and soon became an adept at the art. Graduating in 1739, he was shortly afterwards...

Ducks

Rosemary Luff

Rosemary Luff

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The mallard, Anas platyrhynchos, is the most ubiquitous taxon in the subfamily Anatinae of the family Anatidae. It is the ancestor of most domestic ducks, the males of which still sport the ancestral curling feathers of the upper tail...

Dissolved in Liquor and Life

Astrid Møller-Olsen

Astrid Møller-Olsen

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Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...The Chinese writer Mo Yan (莫言1955–) is often categorized as belonging to the new historicist trend in fiction (新历史主义小说). This literary current, which evolved in China in the 1970s, viewed fiction and history as related subjects and merged...

Food, Borders and Disease

Josephine Smart

Josephine Smart

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and

Alan Smart

Alan Smart

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The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Introduction In 1862, a ship from San Francisco arrived in Victoria (British Columbia, Canada) and unleashed a smallpox epidemic throughout British Columbia that killed an estimated...

Dumplings: The Commodification of Cannibalism and the Liminal Condition of Consumption

Alex Pinar

Alex Pinar

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and

Salvador Jiminez Murguia

Salvador Jiminez Murguia

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...While international cinema is riddled with horror films exploring issues of food consumption and the taboos associated with what can and cannot be eaten—all in the service of implicitly advancing political and social commentary about...

Emerging Welfare Concerns in China

Henry Buller

Henry Buller is Professor of Geography at the University of Exeter, UK. Author affiliation details are correct at time of print publication.

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and

Emma Roe

Emma Roe is Associate Professor in Human Geography at the University of Southampton, UK. Author affiliation details are correct at time of print publication.

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Food and Animal Welfare

Bloomsbury Academic, 2018

Book chapter

...In this chapter, we continue our analysis of farm animal welfare beyond the UK. We build on the theme of the previous chapter, that closed with a discussion of how farm animal welfare is becoming established as a food industry concern...

Mediating science and nature: parental anxieties about food

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Anxious Appetites : Food and consumer culture

Bloomsbury Academic, 2015

Book chapter

...Expanding on the previous chapter which explored the impact of a recent food ‘incident’ in the UK and more widely across Europe, this chapter examines the recent experience of ‘food scares’ and adulteration scandals in China, highlighting...

How Chicken Rice Informs about Identity

Cynthia Chou

Cynthia Chou, Associate Professor with Special Qualifications (Lektor msk), social anthropologist, Head of Southeast Asian Studies, KU-ToRS. She is internationally known for her pioneering study of the life and lifestyles, as well as identity and change, of the indigenous Malays in Southeast Asia. She single-handedly built the Malay maritime life collection for the Singapore National Museum and has published highly cited books in this area which are used by several universities as textbooks. At KU, she initiated and directed several innovative programs of co-operation, both in research and education, with leading international institutions for which she has won various international prizes. Courses that she has been teaching at the University of Copenhagen include “The Anthropology of Food and Eating in Southeast Asia,” “Modernisation and Development: The Human Landscape of Southeast Asia,” and “Introduction to Southeast Asia Culture.” Author affiliation details are correct at time of print publication.

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Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...Introduction It has been said that “[s]tories about eating something somewhere … are really stories about the place and the people there [and that] the reading of a food’s story reveals, like any good biography...

Aquatic Animals

Colin E. Nash

Colin E. Nash

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Pre-Christian Origins of Aquatic Husbandry Primitive Fish Farming in China...