|
USING FOOD TO TEACH ABOUT CHINESE CULTURE by Kandice Hauf
UNDERSTANDING CONTEMPORARY ASIA THROUGH FOOD by
Eriberto P. Lozada
POHA—KRISHNA’S FAVORITE by
Aparna Heroor
HELPING STUDENTS OVERCOME FEAR OF "FOREIGNESS" IN TEACHING ASIAN RELIGIONS by
Robert Steed
DEMOCRATIC JAPAN The Rise of Local Women Politicians by Sherry L. Martin
GRASSROOTS DEMOCRACY AND CIVIL SOCIETY IN JAPAN by Robert Pekkanen
NOTIONS OF RIGHTS IN THE UNITED STATES AND JAPAN by Jonathan D. Marshall
DEMOCRACY IN ACTION IN JAPAN’S FOREIGN AND SECURITY POLICYMAKING by Andrew L. Oros
WILL JAPAN CHANGE? by Peter K. Frost
Web Gleanings: FOOD, CULTURE, AND ASIA by Judith S. Ames
An EAA Interview with 2011 Franklin R.
Buchanan Co-Prize Winner Peter Perdue.
Interviewed by Lucien Ellington
China in the World: The Rise and Fall of the
Canton System by Jeffrey R. Johnson
THREE NEW "KEY ISSUES IN ASIAN STUDIES" VOLUMES:
"Traditional China in Asian and World
History" by Tansen Sen and Victor H. Mair
"Korea in World History" by Donald N. Clark
"Zen Past and Present" by Eric Cunningham
East Asia Before the West: Five Centuries of
Trade and Tribute.
Reviewed by Thomas P. Dolan
"Central Asia in World History."
Reviewed by Reuel R. Hanks
"Bamboo People."
Reviewed by Sara Van Fleet
"Homeland Afghanistan."
Reviewed by Howard Faber |
