Focusing on the making of everyday foods in East Asia from the 19th century to the present, Crafting Everyday Food highlights the role of technology in transforming traditional foods into modern commodities and in reinventing industrial foods as heritage foods. The seven expert researchers adopt a unique technological perspective to trace the transformation of traditional everyday East Asian food materials – soy sauce, tea and kimchi – into modern foods, and the appropriation of new items such as beef and potato into Asian diets. The essays discuss how modern technologies and crafts reconstructed traditional or “authentic” foods and show how global flows of commodities, experts, and consumers, as well as the circulation of knowledge and practices, shaped the East Asian foodscape.