Culinary Culture in East Asia: Aquatic Environment, Colonial Legacies and Regional Interaction

Conference: AAS-in-Asia2020 (AAS-in-Asia2020)
Title: Culinary Culture in East Asia: Aquatic Environment, Colonial Legacies and Regional Interaction
Stream: History
Presentation Type: Panel Presentation
Authors:
Lin-Ti Tseng, Taipei Medical University, Taiwan (organizer, presenter)
Chung-Hao Kuo, Taipei Medical University, Taiwan (presenter)
Kazuhiro Iwama, Keio University, Japan (presenter)

Abstract:

The panel is cross-regional research of culinary culture in East Asia from early modern to modern times. Several issues will be included, including regional culinary tradition, colonial legacies, the formation of taste, and regional interaction. The fist paper discusses raw-fish (魚生) cuisine in Ming-Qing Guangdong with a focus on the relationship among aquatic environment, culinary characteristics, and changes in taste. The second paper explores the relationship among empire, technology, and taste with a focus on the production and consumption of skipjack tuna, also known as katsuobushi (鰹節) in Taiwan during the Japanese Colonial Era. The third paper concerns how Taiwanese, Korean and Manchurian cuisine were designed under the Japanese empire. From the abovementioned topics, we can see how culinary culture was shaped by the environment, migration, political powers, and technology.