Format:
1 online resource (216 pages)
Edition:
1st ed.
ISBN:
9780700714032
,
9781136847394
Series Statement:
Anthropology of Asia Series
Content:
By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese food in many parts of the world. Reviews and broadens theories about ethnic and social identity formation
Note:
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- List of Contributors -- List of Figures -- List of Tables -- Acknowledgements -- Foreword: Food for Thought -- Introduction: The Globalization of Chinese Food and Cuisine: Markers and Breakers of Cultural Barriers -- I Sources of the Globe -- 1 Food Culture and Overseas Trade: The Trepang Trade between China and Southeast Asia during the Qing Dynasty -- 2 Sacred Food from the Ancestors: Edible Bird Nest Harvesting among the Idahan -- 3 Improvising Chinese Cuisine Overseas -- II Chinese Food and Food for Chinese -- 4 The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road -- 5 Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong -- 6 Food and Cuisine in a Changing Society: Hong Kong -- 7 Food Consumption, Food Perception and the Search for a Macanese Identity -- III Globalization: Cuisine, Lifeways and Social Tastes -- 8 Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia -- 9 Chinese Dietary Culture in Indonesian Urban Society -- 10 The Invention of Delicacy: Cantonese Food in Yokohama Chinatown -- 11 Chinese Food in the Philippines: Indigenization and Transformation -- Index
Additional Edition:
Print version Cheung, Sidney The Globalisation of Chinese Food Oxford : Taylor & Francis Group,c2002 ISBN 9780700714032
Language:
English
Keywords:
Electronic books
URL:
FULL
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