Investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes.
Angela Ki Che Leung (Editor) Angela Ki Che Leung is director of the Hong Kong Institute for the Humanities and Social Sciences, Chair Professor of History, and Joseph Needham-Philip Mao Professor at the University of Hong Kong.Melissa L. Caldwell (Editor) Melissa L. Caldwell is professor of anthropology at the University of California, Santa Cruz, and former editor of Gastronomica: The Journal of Critical Food Studies.
