801
Views
13
CrossRef citations to date
0
Altmetric
Original Articles

The Farmhouse Joy (nongjiale) Movement in China's Ethnic Minority Villages

References

  • Anderson, Eugene. 1988. The Food of China. New Haven: Yale University Press.
  • Baumann, Gerd, and Andre Gingrich, eds. 2004. Grammars of Identity/Alterity: A Structural Approach. New York: Berghahn Books.
  • Belasco, Warren James. 2006. Appetite for Change: How the Counterculture Took on the Food Industry. Ithaca: Cornell University Press.
  • Blum, Susan D. 2001. Portraits of ‘Primitives’: Ordering Human Kinds in the Chinese Nation. New York: Rowman & Littlefield.
  • Bodley, John H. 2008. Anthropology and Contemporary Human Problems. Lanham and New York: Altamira Press.
  • Bourdieu, Pierre. 1984. Distinction: A Social Critique of the Judgement of Taste. Cambridge, MA: Harvard University Press.
  • Brown, Melissa. 2001. “Ethnic Classification and Culture: The Case of the Tujia in Hubei, China.” Asian Ethnicity 2 (1): 55–72. doi:10.1080/14631360120018013.
  • Chang, K. C. 1977. “Ancient China.” In Food in Chinese Culture: Anthropological and Historical Perspectives, edited by K. C. Chang, 25–52. Cambridge: Harvard University Press.
  • Cheung, Sidney. 2001. “Hakka Restaurants: A Study of the Consumption of Food in Post-war Hong Kong Society.” In Changing Chinese Foodways in Asia, edited by David Y. H. Wu and Tan Chee-beng, 81–95. Hong Kong: The Chinese University Press.
  • Elvin, Mark. 2004. The Retreat of the Elephants: An Environmental History of China. New Haven: Yale University Press.
  • Finnis, Elizabeth. 2012. “Redefining and Re-presenting Minor Millets in South India.” In Reimagining Marginalized Foods: Global Processes, Local Places, edited by Elizabeth Finnis, 109–132. Tucson: University of Arizona Press.
  • Fiskesjö, M. 1999. “On the ‘Raw’ and the ‘Cooked’ Barbarians of Imperial China.” Inner Asia 1 (2): 139–168. doi:10.1163/146481799793648004.
  • Fiskesjö, M. 2010. “Participant Intoxication and Self-other Dynamics in the Wa Context.” The Asia Pacific Journal of Anthropology 11 (2): 111–127. doi:10.1080/14442211003720588.
  • Garine, Igor. 2001. “Views about Food Prejudice and Stereotypes.” Anthropology of Food, Social Science Information 40 (3): 487–507. doi:10.1177/053901801040003006.
  • Gladney, Dru C. 1994. “Representing Nationality in China: Refiguring Majority/minority Identity.” The Journal of Asian Studies 53 (1): 92–123. doi:10.2307/2059528.
  • Grasseni, Cristina. 2013. Beyond Alternative Food Networks: Italy's Solidarity Purchase Groups. London & New York: Bloomsbury Academic.
  • Griffiths, Michael. 2009. “Eating Bitterness: Re-enacting the Primitive Rural.” In Crossing Cultural Boundaries: Taboos, Bodies and Identities, edited by L. Hernandez and S. Krajewski, 159–173. Cambridge: Cambridge University Press.
  • Griffiths, Michael. 2012. Consumers and Individuals in China: Standing Out, Fitting In. London: Routledge.
  • Hall, C. M., and R. Mitchell. 2013. “Gastronomic Tourism – Comparing Food and Wine Tourism Experiences.” In Niche Tourism: Contemporary Issues, Trends and Cases, edited by Marina Novelli, 73–88. London: Routledge.
  • Harrell, Stevan. 1995. “Introduction.” In Cultural Encounters on China's Ethnic Frontiers, edited by Stevan Harrell, 3–36. Seattle: University of Washington Press.
  • Harrell, Stevan. 2001. Ways of Being Ethnic in Southwest China. Seattle and London: University of Washington Press.
  • Heller, Chaia. 2013. Food, Farms, and Solidarity: French Farmers Challenge Industrial Agriculture and Genetically Modified Crops. Durham: Duke University Press.
  • Hubbert, Jennifer. 2005. “Revolution is a Dinner Party: Cultural Revolution Restaurants in Contemporary China.” The China Review 5 (2): 125–150.
  • Lefferts, Leedom. 2005. “Sticky Rice, Fermented Fish, and the Course of a Kingdom: The Politics of Food in Northeast Thailand.” Asian Studies Review 29 (3): 247–258. doi:10.1080/10357820500270136.
  • Li, Quanmin. 2011. Rentong guanxi yu bu tong: Zhong-Mian bianjing yi ge Meng Gao Mian yu qunzhong chaye de shehui shenghuo [ Identity, Relationships and Differences: The Social Life of Tea in a Group of Mon-Khmer-Speaking People along the China-Burma Frontier]. Kunming: Yunnan University Press.
  • Long, Lucy, ed. 2003. Culinary Tourism. Lexington: The University Press of Kentucky.
  • Mackerras, Colin. 1994. China's Minorities: Integration and Modernization in the Twentieth Century. Hong Kong: Oxford University Press.
  • McKhann, Charles. 1995. “The Naxi and the Nationalities Question.” In Cultural Encounters on China's Ethnic Frontiers, edited by Steven Harrell, 39–62. Seattle: University of Washington Press.
  • Mintz, Sidney. 1985. Sweetness and Power: The Place of Sugar in Modern History. New York: Viking.
  • Mintz, Sidney. 2001. “Concluding Commentary.” In Changing Chinese Foodways in Asia, edited by David Y. H. Wu and Tan Chee-beng, 271–286. Hong Kong: The Chinese University Press.
  • Oakes, Tim. 1998. Tourism and Modernity in China. London: Routledge.
  • Oakes, Tim. 2013. “Heritage as Improvement: Cultural Display and Contested Governance in Rural China.” Modern China 39 (4): 380–407. doi:10.1177/0097700412467011.
  • Ohnuki-Tierney, Emiko. 1999. “We Eat Each Other's Food to Nourish Our Body: The Global and the Local as Mutually Constituent Forces.” In Food in Global History, edited by Raymond Grew, 240–272. Boulder, CO: Westview Press.
  • Phillips, Lynne. 2006. “Food and Globalization.” Annual Review of Anthropology 35 (1): 37–57. doi:10.1146/annurev.anthro.35.081705.123214.
  • Pink, Sarah. 2012. Situating Everyday Life: Practices and Places. Los Angeles and London: SAGE
  • Robinson, Jennifer Meta, and J. A. Hartenfeld. 2007. The farmers' Market Book: Growing Food, Cultivating Community. Bloomington: Indiana University Press.
  • Rozin, Paul, and April Fallon. 1987. “A Perspective on Disgust.” Psychological Review 94 (1): 23–41. doi:10.1037/0033-295X.94.1.23.
  • Schein, Louisa. 2000. Minority Rules: The Miao and the Feminine in China's Cultural Politics. Durham and London: Duke University Press.
  • Scott, James. 2009. The Art of not Being Governed: An Anarchist History of Upland Southeast Asia. New Haven & London: Yale University Press.
  • Shelton, Allen. 1990. “A Theater for Eating, Looking, and Thinking: The Restaurant as Symbolic Space.” Sociological Spectrum 10 (4): 507–526. doi:10.1080/02732173.1990.9981943.
  • Sidali, Katia Laura, Achim Spiller, and Birgit Schulze, eds. 2011. Food, Agri-Culture and Tourism: Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectives. London and New York: Springer.
  • Sterckx, Roel. 2002. The Animal and the Daemon in Early China. Albany: State University of New York Press.
  • Swislocki, Mark. 2009. Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai. Stanford: Stanford University Press.
  • Tan, Chee-beng. 2001. “Food and Ethnicity with Reference to the Chinese in Malaysia.” In Changing Chinese Foodways in Asia, edited by David Y. H. Wu and Tan Chee-beng, 125–160. Hong Kong: The Chinese University Press.
  • Tapp, Nicholas, and Xu Wu. 2011. Final Evaluation of Millennium Development Goals Fund (MDG-F) China Culture & Development Partnership Framework (4 November 2008 – 3 November 2011), UN CDPF Publication No. 24.
  • Valeri, Valerio. 2000. The Forest of Taboos: Morality, Hunting, and Identity Among the Huaulu of the Moluccas. Madison: University of Wisconsin Press.
  • Watson, J. L. 1987. “From the Common Pot: Feasting with Equals in Chinese Society.” Anthropos 82: 389–401.
  • Wilk, Richard. 2012. “Loving People, Hating What They Eat: Marginal Foods and Social Boundaries.” In Reimagining Marginalized Foods: Global Processes, Local Places, edited by Elizabeth Finnis, 15–33. Tucson: University of Arizona Press.
  • Wu, Yongzhang. 1991. Zhongguo nanfang minzu wenhua yuanliu shi [ The Origin and Historical Development of Ethnic Cultures in South China]. Nanning: Guangxi jiaoyu chubanshe.
  • Wu, Xu. 2004. “Ethnic Foods' and Regional Identity: The Hezha Restaurants in Enshi.” Food and Foodways 12 (4): 225–246. doi:10.1080/07409710490518546.
  • Wu, Xu. 2011. Farming, Cooking, and Eating Practices in the Central China Highland: How Hezha Foods Function to Establish Ethnic Identity. New York: Edwin Mellen Press.
  • Yan, Yunxiang. 2005. “Of Hamburger and Social Space: Consuming McDonald's in Beijing.” In The Cultural Politics of Food and Eating: A Reader, edited by James Watson and Melissa Caldwell, 80–103. Malden, MA: Blackwell.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.