Crafting Everyday Food

Focusing on East Asia from the nineteenth century to the present, Crafting Everyday Food highlights the role of technology in transforming traditional foods into modern ones and in reinventing industrialized foods as heritage foods. The seven expert researchers adopt a unique technological perspective to trace the transformation of traditional fermented foodstuffs typical of the region— kimchi, soy sauce, kōji, and tea—and the appropriation of new foods of nonlocal origin, such as beef and potat