Introduction
Numerous factors shape decisions about what to eat, including region and geography, nationality, social class, ethnicity, and – central to this piece – ethical considerations.
Ethical belief systems influence not only what people eat or do not eat but also how people eat and with whom they eat. Other food- and cuisine-related issues having ethical implications include hunger and food security, shifting diets and their repercussions, and sustainability.
This piece focuses on South Asia, especially India, and East Asia, primarily China, Japan, and Korea. China features some of the world’s oldest cuisines, and they have had an enormous impact on other countries – especially in East Asia – in terms of ethical/religious belief systems and their impact on food. I also briefly consider mainland Southeast Asia, especially in terms of the influence of India or China. This omits large areas of Asia, such as the so-called Middle East, and other areas in Southeast Asia. Asia is an...
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Albala, K. (2012). Three world cuisines: Italian, Mexican, Chinese, AltaMira studies in food and gastronomy. Lanham: AltaMira Press.
Ashkenazi, M., & Jacob, J. (2000). The essence of Japanese cuisine: An essay on food and culture. Philadelphia: University of Pennsylvania Press.
Bose, A. 2016. Vegetarian India a myth? survey shows over 70% Indians eat non-veg, Telagana tops list. HuffPost. Retrieved 1 March 2018. https://www.huffingtonpost.in/2016/06/14/how-india-eats_n_10434374.html.
Carolan, M. (2012). The sociology of food and agriculture. London: Routledge Earthscan.
Collingham, L. (2006). Curry: A tale of Cooks & Cookbooks. New York: Oxford University Press.
Drèze, J. 2013. The Food security debate in India. New York times, July 9.
FAO. (2001). Ethical issues in food and agriculture, FAO food ethics series, #1. Rome: FAO.
Fernandez-Armesto, F. (2002). Near a thousand tables: A history of food. New York: Free Press.
Fried, L. J. (2004). Food, sex, and power at the dining room table in Zhang Zimou’s raise the red lantern. In A. L. Bower (Ed.), Reel food: Essays on food and film (pp. 129–146). New York: Routledge.
Kaplan, D. M. (Ed.). (2012). Introduction: The philosophy of food. In D. M. Kaplan (Ed.), The philosophy of food (pp. 1–23). Berkeley: University of California Press.
Khare, R. S. (Ed.). (1992). The eternal food: Gastronomic ideas and experiences of Hindus and Buddhists, SUNY series in Hindu Studies. Albany: SUNY Press.
Lapp, J. L. (2013). Buddhism, cooking and eating. In Encyclopedia of food an agricultural ethics. New York: Springer.
McWilliams, J. 2012. Just food: Where locavores get it wrong and how we can truly eat responsibly. New York: Back Bay Books.
Morris, I. (2010). Why the west rules – For now. New York: Picador.
Pettid, M. J. (2008). Korean cuisine: An illustrated history. London: Reaktion Books.
Registrar General. (2014). Sample registrar system (SRS) baseline survey. New Delhi: Registrar General and Census Commissioner of India.
Sen, C. T. (2004). Food culture in India, Food culture around the world series. Westport: Greenwood Press.
Smil, V., & Kobayashi, K. (2012). Japan’s dietary transition and its impact. Cambridge: MIT Press.
Thompson, P. B., & Kaplan, D. M. (2013). Introduction. In Encyclopedia of food and agricultural ethics. New York: Springer.
Van Esterik, P. (2008). Food culture in Southeast Asia, Food culture around the world series. Westport: Greenwood Press.
Wrangham, R. (2009). Catching fire: How cooking made us human. New York: Basic Books.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 Springer Nature B.V.
About this entry
Cite this entry
Carroll, W.F. (2019). Asian Cuisine: Ethical Considerations. In: Kaplan, D.M. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht. https://doi.org/10.1007/978-94-024-1179-9_356
Download citation
DOI: https://doi.org/10.1007/978-94-024-1179-9_356
Published:
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-024-1178-2
Online ISBN: 978-94-024-1179-9
eBook Packages: Religion and PhilosophyReference Module Humanities and Social SciencesReference Module Humanities