A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China

Sevgi Balıkçıoğlu Dedeoğlu; Şule Aydın; Gökhan Onat

doi:10.31822/jomat.642619

Review

A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China

Year 2019, Volume: 4 Issue: 2, 109 - 121, 15.12.2019

Sevgi Balıkçıoğlu Dedeoğlu Şule Aydın Gökhan Onat

https://doi.org/10.31822/jomat.642619

Cited By: 2

Abstract

The aim of
this study is to examine the Thai, Korean and Chinese cuisines of the Far East.
Far Eastern cuisine has a rich culinary culture that has hosted many civilizations
that serve as a bridge between past and present. Thai, Korean and Chinese
cuisines are the most remarkable ones among the Far Eastern cuisines.
Therefore, these three cuisines have been the main focus of this study. In this
study, cuisines’ history and their development are explained by giving basic
information about these three countries. After this step, the general
characteristics of the cuisines of these countries are mentioned. Finally, some
of the foods that are prominent in these countries and identified with these
countries are explained in general terms.

Keywords

Far east cuisine, Thailand, Korea, China, ethnic food

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Year 2019, Volume: 4 Issue: 2, 109 - 121, 15.12.2019

Sevgi Balıkçıoğlu Dedeoğlu Şule Aydın Gökhan Onat

https://doi.org/10.31822/jomat.642619

Cited By: 2

Abstract

References

Albala, K. (2012). Three World cuisines: Italian, Mexican, Chinese. Altamira Press: Plymouth, UK.
Berno, T., Dentice, G., & Wisansing, J. J. (2019). Kin kao laew reu young (‘Have You Eaten Rice Yet’)?: A New Perspective on Food and Tourism in Thailand. In Food Tourism in Asia (pp. 17-30). Springer, Singapore.
Britannica (2019). South Korea. https://www.britannica.com/place/South-Korea
Brittin, H.C. (2011). The food and culture around the World handbook. Prentice Hall: Upper Saddle River, New Jersey, USA.
Chang, K.C. (1979). Food in Chinese culture: Anthropological and historical perspectives. Yale University Press, London, UK.
Chinahighlights (2019). 8 Tasty Chinese Dishes: the Most Popular Chinese Foods. https://www.chinahighlights.com/travelguide/chinese-food/eight-chinese-dishes.htm son erişim tarihi: 07.04.2019
Chongchitnant, P. (2016). Hot Thai kitchen. Appetite, Canada.
CIA (2019). The World Factbook, China. https://www.cia.gov/library/publications/the-world-factbook/geos/ch.html
Güripek, E. (2016). Uzak Doğu ve Avustralya Mutfağı. Gastronomi ve Turizm içinde editörler Kurgun Hülya ve Bağıran Özşeker, Demet (s. 259-282). Detay Yayıncılık: Ankara
Hong, T.P. (2014). At home with Chinese cuisine. AuthorHouse, Bloomington, IN, USA.
Hwang, J., Kim, S., Choe, J. Y., & Chung, C. H. (2018). Exploration of the successful glocalization of ethnic food: a case of Korean food. International Journal of Contemporary Hospitality Management, 30(12), 3656-3676.
Joo, J. (2016). Korean Food made simple. Houghton Mifflin Harcourt, New York, USA. Junru, L. (2005). Chinese foods. China International Press, China.
K-Food (2015). Korean Culture no.9: K-Food Combining Flavor, Health, and Nature. Korean Culture and Information Service, Korean.
Kim, D. K. (2005). The history of Korea. Greenwood Publishing Group, London, UK.
Lertputtarak, S. (2012). The relationship between destination image, food image, and revisiting Pattaya, Thailand. International Journal of Business and Management, 7(5), 111-121.
London, E. (2008). Thailand Condensed: 2,000 Years of History & Culture. Marshall Cavendish International Asia Pte Ltd.
Major, J.S. & Cook, C.A. (2017). Ancient China: A History. Routledge: New York, USA.
Merriam-Webster (2019). Pad Thai. https://www.merriam-webster.com/dictionary/pad%20thai son erişim tarihi: 07.04.2019
Mishra, P. P. (2010). The history of Thailand. ABC-CLIO.
Moore, R.F. (1975). Thailand Malaysia Singapore: People, places, history. Thai-American Publishers: New York.
Pettid, M. J. (2008). Korean cuisine: An illustrated history. Reaktion Books: China.
Polat, S. (2017). Uzakdoğu ve Avustralya Mutfağı. Uluslararası Gastronomi içinde editörler Sarıışık, Mehmet ve Özbay, Gülçin (s.83-110). Detay Yayıncılık: Ankara.
Robert, K. (2010). Traditional Food: A taste of Korean Life. The Korea Foundation: Seoul, Korea.
Seo, S., Yun, N., & Kim, O. Y. (2017). Destination food image and intention to eat destination foods: a view from Korea. Current Issues in Tourism, 20(2), 135-156.
Seubsman, S. A., Suttinan, P., Dixon, J., & Banwell, C. (2009). Thai meals. In Meals in science and practice (pp. 413-451). Woodhead Publishing.
Sunanta, S. (2005, October). The globalization of Thai cuisine. In Canadian Council for Southeast Asian Studies Conference, York University, Toronto (p. 3).
Tez, Z. (2018). Lezzetin tarihi: Geçmişten bugüne yiyecek, içecek ve keyif vericiler. Hayykitap: İstanbul.
Tourism Authority of Thailand (2017). https://www.tatnews.org/2017/05/amazing-thai-taste-festival-2017-showcase-authentic-cuisine-thailand/ son erişim tarihi: 07.04.2019
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Zhang, Q. (2015). An introduction to Chinese history and culture. Springer-Verlag Berlin, Germany.

There are 56 citations in total.

Details

Primary Language	English
Subjects	Tourism (Other)
Journal Section	Review Papers
Authors	Sevgi Balıkçıoğlu Dedeoğlu 0000-0002-4881-8560 Şule Aydın 0000-0002-8760-643X Gökhan Onat This is me 0000-0001-5072-948X
Publication Date	December 15, 2019
Published in Issue	Year 2019 Volume: 4 Issue: 2

Cite

APA	Balıkçıoğlu Dedeoğlu, S., Aydın, Ş., & Onat, G. (2019). A General Overview on the Far East Cuisine: Cuisines of Thailand, Korea and China. Journal of Multidisciplinary Academic Tourism, 4(2), 109-121. https://doi.org/10.31822/jomat.642619

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