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Table of Contents
Introduction
Gastronomical goods as a biocultural value of wood pastures in Eastern Europe
Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System
The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand
Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples
Rethinking foodscapes: Does it matter how food reaches my plate?
Rethinking family commensality: Through Japanese cases and Italian ones
The "Making" of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China
Tubawan and the Play of Authorial Slippage: The Sani Yi peoples practice of hospitality business and the making of indigenous foodscape
Translocal Foodscapes: Gastronomic Creativity in Merida, Mexico, and Seville, Spain
The Tea Industry in Modern China and Public Demand for Tea
On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives. .
Gastronomical goods as a biocultural value of wood pastures in Eastern Europe
Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System
The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand
Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples
Rethinking foodscapes: Does it matter how food reaches my plate?
Rethinking family commensality: Through Japanese cases and Italian ones
The "Making" of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China
Tubawan and the Play of Authorial Slippage: The Sani Yi peoples practice of hospitality business and the making of indigenous foodscape
Translocal Foodscapes: Gastronomic Creativity in Merida, Mexico, and Seville, Spain
The Tea Industry in Modern China and Public Demand for Tea
On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives. .