[教授著作] The Social Life of American Crayfish in Asia

張展鴻教授的著作"The Social Life of American Crayfish in Asia"被收錄於Kwang Ok Kim所編的新書《Re-orienting cuisine: East Asian foodways in the twenty-first century》。張教授探討了美國出口的小龍蝦在中國南京如何被重新建構成地道食物，並成為當地居民重要收入。書本詳情：http://www.berghahnbooks.com/title.php?rowtag=KimRe-Orienting。
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Professor Sidney Cheung’s article, entitled “The Social Life of American Crayfish in Asia”, has been published as a chapter of the book Re-orienting cuisine: East Asian foodways in the twenty-first century, edited by Kwang Ok Kim:
“Sidney Cheung (chapter 12) shows how crayfish harvested in the United States were imported into China via Japan and have been reinvented and transformed into a new local specialty food of the Nanjing area, now serving as a critical source of income for the local residents. What is particularly emphasized in this process is the fact that the reinvention of crayfish into an economically profitable crop in the fish farms of Nanjing and its restaurants involves serious ecological destruction, but such consequences do not draw the slightest attention of the local authorities, the farmers, and the consumers” (Kim 2015: 8).
The book consists of 14 chapters, which expand the discussion of food to include its social and cultural meanings and functions. Details of the book can be found at http://www.berghahnbooks.com/title.php?rowtag=KimRe-Orienting.
                
                
Reference:
Kim, Kwang Ok ed. 2015. Re-orienting cuisine: East Asian foodways in the twenty-first century. New York: Berghahn Books.