East Asian food technologies and traditions with Angela Ki Che Leung and Hallam Stevens
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East Asian food technologies and traditions with Angela Ki Che Leung and Hallam Stevens
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In this episode of The Hungry Historians Matt and Kelly interview Angela Ki Che Leung and Hallam Stevens about their edited book Crafting everyday food: technology, tradition, and transformation in East Asia, published through the University of Hawaii Press in 2025. This exploration of foodways across the east Asian region brings in discussions around new foods, trade, and traditional foods in a variety of contexts.
You can find Hallam Stevens on his website and Angela Ki Che Leung on her website. For more about the project that the book developed out of check out the Making Modernity in East Asia website.
This episode is sponsored by Bloomsbury Food Library, an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.