Globalization of Chinese Food (eBook, ePUB)

Redaktion: Cheung, Sidney; Wu, David Y. H.

• Format: ePub

Produktbeschreibung

By considering the practice of globalization, 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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 216
• Erscheinungstermin: 12. November 2012
• Englisch
• ISBN-13: 9781136002946
• Artikelnr.: 38265265

Autorenporträt

David Y.H. Wu received his anthropological training in Taiwan, the United States and Australia, and has carried out field research in China, Taiwan, Southeast Asia and the South Pacfic. Sidney C.H. Cheung received his anthropological training in Japan and has carried out field research in Japan, Hong Kong and Fujian.

Inhaltsangabe

Acknowledgements Foreword: Food for Thought Introduction: The Globalization
of Chinese Food and Cuisine: Makers and Breakers of Cultural Barriers Part
1: 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 Part 2. Chinese Food and Food for
Chinese 4. The Development of Ethnic Cuisine in Beijing: On the Xinjiang
Road 5. Cantonese Cuisine in Taiwan and Taiwanese Cuisine 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 Part 3. 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