This pivot considers the use of porcelain vessels within multi-dialect cultural spaces in the consumption of cooked food in Singapore. In a place of ubiquitous hawker centres and kopitiams (coffee shops), the potteries used to serve hawker foods have a strong presence in the culinary culture of Singaporeans. The book looks at the relationship between those utensils, the food/drinks that are served as well as the symbolic, historical, socio-cultural and socioeconomic implications of using different kinds of porcelain/pottery wares. It also examines the indigenization of foreign foods in Singapore, using two case studies of hipster food – Japanese and Korean. While authentic Japanese and Korean cuisines find resonance amongst the youths of East Asia, some of them have adapted hybrid local features in terms of sourcing for local ingredients due to costs and availability factors. The book considers how these foods are hybridized and indigenized to suit local tastes, fashion and trends, and offers a key read for East Asian specialists, anthropologists and sociologists interested in East Asian societies.

Anime is a quintessentially Japanese form of animation consisting of both hand drawn and computer-generated imagery, and is often characterised by colourful graphics, vibrant characters, and fantastical themes. As an increasingly globalising expression of popular art and entertainment, and distributed through cinema, television, and over the internet, anime series and films have an enormous following, not only in Japan but also in Asia. This book provides a comprehensive survey of the historical development, industrial structure, and technical features of Japanese animation and of the overall dynamics of its globalisation in key contexts of the Asian region. Specific chapters cover anime’s production logics, its features as an ‘emotion industry’, and the involvement of a range of Asian countries in the production, consumption, and cultural impact of Japanese animation.

This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.

Written in a detailed and fascinating manner, this book is ideal for general readers interested in the English language.

This book investigates transcultural consumption of three iconic figures ù the middle-aged Japanese female fandom of actor Bae Yong-Joon, the Western online cult fandom of the thriller film Oldboy, and the Singaporean fandom of the pop-star Rain. Through these three specific but hybrid context, the author develops the concepts of soft masculinity, as well as global and postmodern variants of masculine cultural impacts. In the concluding chapter, the author also discusses recently emerging versatile masculinity within the transcultural pop production paradigm represented by K-pop idol boy bands.

Addressing the impact on national societies and cultures of the headlong rate of change in communication between nations, the contributors offer new approaches to this complex and rapidly growing field. The ethics of global communication are discussed.

Explores the interactions between culture and development and puts forward proposals in the form of an international agenda aimed at motivating people to recognize cultural challenges.

A ground-breaking analysis of how the Malayan Communist Party helped forge a Malayan national identity, while promoting Chinese nationalism.

This edited collection explores the historical dimensions, cultural practices, socio-economic mechanisms and political agendas that shape the notion of a national cuisine inside and outside of Japan. Japanese food is often perceived as pure, natural, healthy and timeless, and these words not only fuel a hype surrounding Japanese food and lifestyle worldwide, but also a domestic retro-movement that finds health and authenticity in ‘traditional’ ingredients, dishes and foodways. The authors in this volume bring together research from the fields of history, cultural and religious studies, food studies as well as political science and international relations, and aim to shed light on relevant aspects of culinary nationalism in Japan while unearthing the underlying patterns and processes in the construction of food identities.

This book is rooted in an epistemological approach to sociology in which the boundaries between Western and non-Western sociologies are acknowledged and built on. It argues that knowledge is organised in conceptual spaces linked to paradigms and programmes which in turn are linked to ethnocentred knowledge processes; that until recently Western approaches, including Post-Colonial, French Social Science and American approaches, have dominated non-Western theories; and that Western theories have sometimes seemed incapable of explaining phenomena produced in other societies. It goes on to argue that the blurring of boundaries between Western and non-Western sociologies is very important; and that such a Post-Western approach will mean co-production and co-construction of common knowledge, the recognition of ignored or forgotten scientific cultures and a "global change" in sociology which imposes theoretical and methodological detours, displacements, reversals and conversions. The book brings together a wide range of Western and Chinese sociologists who explore the consequences of this new approach in relation to many different issues and aspects of sociology.