Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Feature Article
Who’s Afraid of Chop Suey?
Charles W. Hayford
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Globalizing Asian Cuisines: From Eating for Strength to Culinary Cosmopolitanism —A Long History of Culinary Globalization
James Farrer
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Exploring Indian Culture through Food
Tulasi Srinivas
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Grassroots Democracy and Civil Society in Japan
Robert Pekkanen
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Democracy in Action in Japan’s Foreign and Security Policymaking
Andrew L. Oros
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Democratic Japan: The Rise of Local Women Politicians
Sherry L. Martin
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Notions of Rights in the United States and Japan
Jonathan D. Marshall
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
The Politics of the Thai Table: Food, Manners, Values
Michael Herzfeld
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Culinary Controversies: Shark Fin Soup and Sea Creatures in the Asian Studies Curriculum
Tami Blumenfield
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Cuisine and Identity in Contemporary Japan
Theodore C. Bestor and Victoria Lyon Bestor
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Making Sense of Vietnamese Cuisine
Nir Avieli
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
North Korea’s 1990s Famine in Historical Perspective
Michael J. Seth
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Resources
Central Asia in World History
Reuel R. Hanks
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
An EAA Interview with 2011 Franklin R. Buchanan Co-Prize Winner Peter Perdue
Lucien Ellington
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Three New Volumes: Key Issues in Asian Studies
Donald N. Clark, Eric Cunningham, Tansen Sen and Victor H. Mair
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
The Wm. Theodore de Bary and Ainslie T. Embree AAS Fund for Education and Outreach
EAA Editorial Office
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
East Asia Before the West: Five Centuries of Trade and Tribute
Thomas P. Dolan
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Web Gleanings
Web Gleanings: Food, Culture and Asia
Judith S. Ames
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Book Review
Teaching Resources Essay
China in the World: The Rise and Fall of the Canton System
Jeffrey R. Johnson
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Online Supplement
Helping Students Overcome Fear of “Foreignness” in Teaching Asian Religions
Robert Steed
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia
Understanding Contemporary Asia through Food
Eriberto P. Lozada
2011-12-31 Volume 16 • Issue 3 • 2011 • Food, Culture, and Asia